Mix together flour and salt in a medium-sized bowl.

Cut in butter with a pastry blender until the mixture resembles coarse crumbs.

Add water, and mix with a fork.

Using your hands, press the pastry together to form a ball.

Cover crust and set aside until the filling is ready.

Melt butter in a saucepan.

Using a wire whisk, stir in flour and salt.

Add milk and cook until smooth and thickened, stirring continuously.

Remove from heat, and stir in the remaining filling ingredients — seasonings, veggies, and chicken.

Place 1 cup of filling into 6 mini greased pie pans.

Roll pie crust to ⅛-¼ thickness and cut out 6 circles. (I divided the dough into thirds and cut two circles out at a time using a pan lid.)

Place circles over the filling, flute edges, cut slits in the center, and bake uncovered at 350º for 30 minutes. (Note: the pies will be partially cooked at this point, but not ready to eat).

Let the pies cool completely, then cover securely with foil and freeze.

Place frozen, covered pot pies into a cold oven (do not preheat).

Heat the oven to 350º and bake for 30 – 60 minutes, or until heated through. (Note: For easier handling and to prevent oven spills, cook pot pies on a baking sheet.)

OR, pop one pie out of the foil pan and place it on a microwave-safe dish. (You may need to slightly thaw the pot pie if it won’t slip out of the pan.)

Microwave on high for about 5 minutes or until hot and bubbly.