Chicken Pot Pie from scratch

bottom crust
no roll pie crust

1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons cold milk

Combine flour, sugar, and salt into a 9-inch pie
 plate.

In a 1-cup measuring cup, whisk together oil and
milk and pour over flour mixture.

Using a fork
 mix until dough forms. Press dough evenly over
bottom and up sides of pie plate; flute edges.
I DID NOT GREASE OR BUTTER THE BOTTOM OF THE PIE PAN

To use as an unbaked pie shell: Fill with desired pie filling
 and bake according to filling directions.

To use as a baked pie shell: Prick surface of dough with a fork several
times and bake in a preheated 425 degree oven 12 to 15 minutes; cool
 and fill as desired.

You can even use this pie crust for beef pot pies
 or with any other savory filling – just eliminate the sugar.

FILLING
left over chicken cut into bite sized pieces
frozen (thawed) peas
one small can of mushrooms (drained)
one can of cream of chicken soup
enough chicken (freshly made) to thin the mixture to
  desired consistency.

I followed the directions for the no roll crust  (leaving out
the sugar) and put it
in the bottom of a ten inch pie pan (next time I will use nine inch)
put the filling in

I took a cup of bisquick and added milk until I got the desired
consistency (for top crust)
dropped by spoonfuls on top and
then spread it around a little bit

baked in 350 degree oven for 30-35 minutes until the
topping was light brown

let sit for a few minutes before cutting into it

DELICIOUS....the no roll pie crust worked great!!!