The Ultimate Chicken Pot Pie

Crust:
3 cups all purpose flour
2 sticks cold butter, cubed
1 1/2 Tbsp. Grated Parmesan Cheese
1 tsp. Italian Seasoning
4-6 Tbsp. Ice cold water

In a food processor combine all ingredients except ice water turn on high while the food processor is running add water one Tbsp at a time until the sound changes or or until resembles coarse meal. Make 2 equal balls wrap in plastic wrap and put in fridge for at least 30 minutes. After 30 minutes roll out onto a lightly floured surface to the circumference of your baking dish. I recommend a 9 inch deep pie pan. Return to the refrigerator while working the next steps.

Filling:
1 1/2 cups frozen mixed vegetables
2 medium potatoes, 1/2" cubes
2 chicken breasts, cooked and chopped
2 packages of gravy mix (prepare as per package)

Preheat oven to 375F.
In a medium pot cook vegetables and potatoes in boiling water until tender. Drain and cool. Prepare the gravy mix as per the package and set aside. Remove the pie crust from the refrigerator and add the gravy, vegetables and chicken, roll out the top crust and place on top of other crust and seal edges by crimping top and bottom crust together, Cut 2 1" slits in the top of the pie and bake foe for 40 minutes. The last 10 minutes of cooking brush with a simple egg wash.