Flaky Butter Pie Crust

Ingredients:

• 2 ½ cups all-purpose flour measured by spooning into the cup, then leveling with a knife
• ½ teaspoon salt
• 1 teaspoon sugar
• 1 cup 2 sticks cold unsalted butter, diced into small cubes
• 7 tablespoons ice-cold water add a bit more if necessary

Instructions:

• Combine flour salt, and sugar in a mixer bowl. Add cold, cubed butter and mix (stand mixer, food processor, or by hand) until butter is pea-sized in flour.
• Drizzle in cold water letting the mixer run just until dough comes together.
• Gather dough together divide into 2 disks, wrap in plastic, and chill for at least 1 hour before rolling out. Dough will keep in the fridge for 3 days or in the freezer up to 3 months.

Chicken Pot Pie Filling

Ingredients:

• 2 to 2 ½ cups rotisserie chicken shredded (fresh or from freezer)
• 3 to 4 cups frozen mixed vegetables vegetables can be fresh, canned, or frozen
• 1 teaspoon salt
• 2 tablespoons dried minced onion or substitute with fresh as desired
• 1 can cream of chicken soup plus another if more sauce is desired
• ¼ to ⅓ cup heavy cream or milk, for extra richness

Instructions:

• Mix chicken vegetables, salt, and onion in a large bowl.
• Add cream of chicken soup and mix. If too thick add heavy cream or milk until desired consistency is reached.
• Spread mixture into an 8x8 or 9x9 casserole dish double recipe for a 9x13 dish.

Assembling & Baking

Directions:

• Roll out one disk of chilled pie dough on a floured surface to fit your baking dish. Place over filling tucking edges in to create a rustic look. Cut a few slits in top crust for steam.
• Chill assembled pie briefly while preheating oven to 400°F use 420–425°F if using a regular oven instead of convection.
• Brush top crust generously with a whisked egg egg wash and sprinkle lightly with coarse salt and black pepper.
• Bake for about 35 minutes until the crust is golden and flaky.
• Let rest for 5–10 minutes before serving so filling can set up nicely.