Chicken Pot Pie with All Butter Crust

    In a pie plate place cold, leftover chicken, add a cup or so of gravy, or make some up quickly with butter, flour and milk. Add your choice of cooked veggies. Leftover veg work great if you have them, I used an "Italian" frozen mix with Lima, broccoli, zucchini and carrots. Stir, season, cover with crust,
   
    This is for a top crust only, double if you want a two crust pie!

    In your food processor add 1/2 cup cold lightly salted butter,
    add a cup and a couple extra tablespoons worth of plain flour,
    also a pinch of salt and one sugar. (to aid browning)
    Blitz a few times until its crumbly,
    add ice cold water a tablespoon at a time until the mixture starts pulling together,
    it should be "clumpy" but not soggy, about 3-4 Tablespoons worth.

    Scrape out the dough and squish together, roll out on a generously floured surface. Cover pie, tuck in, crimp edges, cut vents, bake at 400' for about 30-4o min if veg are not frozen, more if they are. When the gravy bubbles out of the vents, it is done!
    YUM! The crust is a buttery, savory, crispy treat. Just like shortbread, just not sweet! Enjoy!