Start out by boiling about 3 or 4 chicken breasts until done. Chop chicken. Add to a big mixing bowl.
Add 2 or 3 small cans of cream of chicken soup (depending on how creamy you want it).
Add a small bag of frozen mixed veggies.
If it is too thick to stir, add about 1/2 cup of milk.
4 cups all purpose Flour
2 teaspoons Salt
1 1/2 Cups Softened butter (still a little cold, that’s what makes it fluffy)-or-Shortening
5-6 Tablespoons ice water
Cut together with a pastry cutter or 2 knifes until just blended.
Add water one tablespoon at a time until the dough sticks together and is the right consistency.
Divide dough in half and roll out two rectangles big enough to go up the sides of a 9x13x2″ pan.
Add pie dough to pan and prick with a fork. Add the chicken mixture.