Recipe Chicken Pot Pie Top Crust Only

Spoon the chicken filling into the crust.

Recipe chicken pot pie top crust only. Cool for 10 minutes before serving. Add the water a few drops at a time until the dough comes together easily. If you are freezing a pot pie chill the filling prior to fitting the crust fit the dough over the top of the chicken filling.

On a floured work surface roll out the two discs of dough and line a 23 cm 9 inch pie plate with one of them. Stir in the flour and cook stirring continuously for one minute to cook out some of the flour flavor. Add in onions carrots and celery and cook for 5 10 minutes until the vegetables begin to soften.

In a large pot or dutch oven melt butter over medium heat. In a large skillet melt butter over medium heat. Stir in chicken stock and milk.

Heat oven to 425 f. Make incisions in the second crust. Trim seal and flute edges.

Roll out 2 pie crusts and place one the pie plate. Cut away excess dough and seal edges. Ease into ungreased 9 inch 2 quart glass baking dish.

Roll 1 pie crust into 13 inch square. Brush the dough with the egg wash and cut slits into the top. The crust should be fully baked with 45 50 minutes.