Begin by cutting cold butter into the flour and salt. Add water a tablespoon or two at a time, cutting with a pastry cutter or fork until it begins to form a ball.

Shape dough into ball, cover and place in fridge until ready to roll out.

Dice aromatics (onion, carrot, and celery) and saute over medium heat. If you are using uncooked meat then add it now as well. Season with salt, pepper, and additional herbs.

Dice the potatoes into approximately 1 cm cubes. Once the aromatics begin to soften and color, add diced potatoes and broth. Bring to a simmer and let cook until the potatoes soften (about 15 minutes). If you are adding any other raw vegetables that need to cook, add them part way through the simmering time.

When the vegetables are cooked through you will want to thicken the sauce. To do this add 1/3 cup of flour to a cup with 1/2 cup water and whisk until no clumps remain. Slowly add the flour mixture to the sauce while stirring. Return to a boil until the sauce thickens then remove from heat.

To complete the filling, add precooked meat and frozen vegetables to the hot filling and stir to combine. Do not worry about warming them since they will have plenty of time for that in the oven.

Preheat the oven to 425° F.

To assemble the pie, split the pie dough into 4 pieces and roll each one out to the size of your pie plate or tin. I prefer to do this by rolling the dough between 2 pieces of parchment paper. Place the finished crusts in the fridge to stay cool while rolling out the others.

Once all the crusts are rolled out, place one in each pie tin then split the filling between the 2 pies. Cover with the top crusts and seal the edges.

Bake the pies in a 425° F oven for 45-60 minutes or until the crust is golden brown. Let cool for 20-30 minutes before cutting into the pie.