Believe it, or not, I only have one small serving of Shepherd’s pie left. I invited over a few guests and the whole thing just disappeared! I don’t think the same will be true of the Chicken Pot Pie because I’m making it now and it looks too good to share.
Chicken Pot Pie
1 1/4 cups all-purpose flour
1/4 tsp kosher salt
1/4 tsp dried thyme
1/4 tsp dried rosemary (minced)
For the crust:
Mix the flour, salt and herbs together, then add the butter and mix with your hands until the dough looks crumbly. Slowly add the ice-cold water and knead gently until the mixture becomes a dough. Wrap in plastic and refrigerate at least one hour or overnight. DO THIS FIRST! When you’re ready to use the dough, roll it out and cut into a round or rounds slightly larger than the circumference of your dish(es). I’m making smaller ones, so we’ll just see how many I can get out of this dough. A flat, clean surface and a bit of extra flour on the hands, rolling pin and counter make rolling out dough much easier.
If you would like to make a single pot pie this dough recipe may be enough for one upper crust and a lower crust depending on the size of your pot. It made me 8 crusts about 4 1/2 inches in diameter and enough left over for the bottom of a basic pie pan.