Does anyone have a really good recipe for the crust part of a chicken pot pie..just the crust?

Thanks so much. I would love to know how to make a good flakey, nice tasting crust.Does anyone have a really good recipe for the crust part of a chicken pot pie..just the crust?
Mock Puff Pastry


3/4 pound (3 sticks) cold unsalted butter, cut into 1-inch pieces


3 cups of flour, chilled


1 tsp salt


2/3 cup chilled water


Put the butter on a clean work surface and chop it roughly with a knife. Dump the flour and salt on top and use a pastry blender or knife to cut the butter and flour together. When well combined, but still dry and rough, add the water, a small amount at a time, and mix with a knife or dough scraper. It will look like a mess, but it produces a beautiful dough.


Scrape the dough to the side and dust the work surface with flour or use a pastry mat. With a rolling pin, begin to roll out the crumbly dough into a 6- by 8-inch rectangle. Use a dough scraper or other flat surface to fold the two short edges of the rectangle to the center, then fold the bottom side over the top, as if you were closing a wallet. Turn the dough 90掳 and roll it out again to form a 6- by 8-inch rectangle. Repeat the folding process. You may need to dust the dough and counter with flour occasionally to keep it from sticking to the rolling pin. Place the dough in a plastic bag and refrigerate for at least 15 minutes. Remove the dough from the refrigerator and repeat the roll and fold process two more times. At the end of the process, you'll be amazed at what a beautiful dough you have made. Seal it in plastic again and refrigerate for at least two hours. When you're ready to assemble the pot pie, roll the dough out to 1/8-inch thick and cut it to be slightly larger than the size of your baking dish. Lay the pastry on top and press along the edges of the dish to seal it.





nfdDoes anyone have a really good recipe for the crust part of a chicken pot pie..just the crust?
Hi - I've been making chicken pot pies for many years and find frozen flaky pastry works really well as a 'lid'. It's convenient and there's no mess or waste. Just make sure your pie mixture is cool (ie not hot) before you put your lid on top, prick it with a fork for ventilation, and brush a little milk or beaten egg onto your pastry to get that nice golden colour. Bake for about 10-20 mins in a moderate oven.
the best i think even though i can make a good pie crust i think puff pastry works the best plus you can buy it frozen and ready to use i think it is made by peppridge farm in the frozen section of the grocery store
Found this one online just before Xmas and loved it .. 1st time in 30 yrs I made a dough that tasted great and was easy to handle





Never Fail Pastry





1 lb shortening, chilled


5 c all-purpose flour


1 Tbs salt


2 Tbs brown sugar


1 egg (add a small splash of vinegar)


1 c cold water





Beat egg well, then add enough of the cold water to make 1 cup.


Blend the dry ingredients together, then cut in shortening with a pastry cutter until well blended.


Add the water/egg mixture all at once, and mix just until the dry ingredients are mixed in, no more. (dough will be sticky/wet looking, but that's ok)


Scrape the dough together into a couple of loose balls, and divide it.


Roll out to use right away, or wrap well and store in the fridge up to a week.





Makes 3 covered pies or 5 pie shells or about 4 dozen 2 1/2'; tarts.





(Note: Keep everything as cold as possible, it makes the pastry flakier...


And roll out fairly thin - the pastry puffs out as it cooks


Also, the 1st roll-out is the best one, after that it toughens up a bit, doesn't seem to like being handled a lot but if you ball up the scraps and stick them back in the fridge for about 10 mins to re-chill, it'll roll easily again)


It freezes ok once cooked, but I found it to be on the greasy side when it was thawed