When my husband and I were first married, money was very tight and one of our staples was store-bought chicken pot pie. In those days, one little single serving pie cost 15 cents. When it went up to 30 cents, we quit buying them. As I said, money was a bit scarce, but we've always loved chicken pot pie. When I want to say "I love you" to my Sweetie, I make this. It carries very fond memories.
Assemble the crust as follows: In a food processor, combine the flour, salt and virgin coconut oil. Pulse until crumbly.
Add a little milk, pulse, add a little more, pulse until the ball of dough comes together, then remove from processor and divide in two portions.
Roll out on a floured surface and put the first crust into your pie pan. Reserve the other portion until you have the filling ready.
In a large bowl, combine the chicken, carrot, potato, and mushrooms.
Prepare the cream of chicken soup as follows: Melt the butter in a saucepan over medium/low heat. Add 1/4 cup of the flour and stir until it is all absorbed.
Then, a little at a time, add the chicken stock, stirring in thoroughly so it won't get lumpy.
When all the chicken stock is in, add the salt, pepper and poultry seasoning. Stir to combine.
Put 1/4 cup of warm water in a small bowl and stir the remaining 1/4 cup of flour into it. Then as the soup is simmering, gradually add the flour/water mixture stirring well and constantly so it won't scorch.
When it is quite thick, add, stirring, 1/2 cup of light cream, and heat a little bit more.
Add some of the cream of chicken soup into the vegetable/chicken mixture. Continue to add the soup and stir until all the ingredients are very moist but not runny.
Pour the filling into the prepared crust and spread evenly.
Roll out the second portion of pastry dough, cut a few vent holes in it and place it on top of the pot pie. Turn the top crust over and under the bottom crust and flute the edges.
Bake at 350 degrees F. for about 1 1/4 hours - until the top crust is browning nicely.