Step 1: In a bowl; mix flour, salt sugar.

Once mixed add in your cold grated or cubed button on top.

Mix together with your hands until it is mostly mixed with small clumps.

Next add your cold water a little bit at a time.

Lightly flour your counter and fold into itself until a nice dough has come together. It will look a little dry/ shaggy.

Create a ball and divide it in half. Flatten into a small round disc. You will finish rolling out later.

Place in a ziploc for an hour or two and refrigerate.

Step 2: After an hour or of the crusts being refrigerated so you can start your pot pie filling and gravy.

Grab a large pot and turn your heat to medium high and Add your chicken with some water covering it.

Allow it to boil until the chicken reaches a temperature of 165 ℉. If you already have diced up cooked chicken or turkey- that works great + you can skip ahead to the veggies.

Drain and set aside.

Dice the chicken up very small.

Using the same pan, add in a splash of olive oil or avocado oil and add your carrots, celery, and onion.

Allow to cook until tender.

Set aside. In the same pan again, add in your butter and allow it to melt on a medium high heat.

Place your minced garlic in with the butter and let it cook until fragrant, usually a couple minutes.

Grab a whisk and then add in your flour and seasonings.

Whisk until the butter and flower mixture starts to brown a little bit but not burn.

Slowly add in your half and half or heavy whipping cream, while whisking. Add in your bone broth. Allow to thicken.

This will be your gravy and the meat and cooked veggies will be your filling. Turn the heat off.

Preheat your oven to 425℉. Get your pie crusts out of the refrigerator and lightly flour your surface.

Roll out into discs that fit over the pie baking dish. Add your bottom disc to the pie dish.

Add in a layer of the filling and then a layer of gravy over that. Do the same for another layer.

Now add your other thinly rolled out disc to the top. Press the edges together with a fork and make a few slits for steam to escape.

Brush the edges and top with egg wash ( To make this mix one egg and a splash of milk.)

Once the oven is preheated, add your pot pie and after about twenty minutes, add your crust shield. If you don't cover it, it will burn.

Continue to bake for about another 15 minutes. Allow to cool for a few moments before plating your food. Enjoy!