This is SO good! You could mix up the proteins and veggies and make it your own. Optionally, you could use the extra bits of dough to cut out shapes with cookie cutters, pressing them into the buttered top and brushing with a light layer of butter. Just be careful to avoid covering the vent holes
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup salted or unsalted butter (the real, stick kind!)
- ice water
- rotisserie chicken, shredded
- potatoes cut into chunks (baked or canned)
- small can of mixed peas and carrots, drained
- 1 jars of gravy (chicken or turkey)
- In a large bowl, combine the flour and salt.
- Cut in the butter and blend with two forks or your hands until the mixture is the consistency of a coarse meal.
- Gradually add the ice water (about 4-7 tbsp) until a ball of cohesive dough is formed. It can be covered in plastic wrap and put in the fridge for 30 minutes or used immediately.
- Preheat oven to 350º.
- Butter pie tin.
- Carefully roll out dough from the middle on a floured surface until it is approximately 1/8″.
- Press gently into the pie tin and trim edges.
- Layer crust with plastic wrap and fill with baking beads or rice, careful to fold wrap over completely to contain beads or rice.
- Bake for 8 minutes.
- While it bakes, roll out the other dough and use a dinner plate to cut out a circle.
- Layer pie with chicken, potatoes, veggies, and gravy, spreading it over surface with a spoon.
- Carefully place pie top on and tuck edges, pinching carefully to pre-baked bottom.
- Using a knife, bore a small hole in the center and four slices through the top crust.
- Lightly brush butter over surface of pie.
- Bake for 50 minutes. Turn the temperature to 400 and bake for 10 more minutes.
- Warm remaining gravy and top finished slices with it.