CAN i make a chicken pot pie crust...?

Question

i have all purpose flour, eggs, salt, milk

is it possible to make the crust that goes on top of a chicken pot pie

well i do have butter...

can anyone give me exact instructions

Answer 1

Crust:
3 cups all-purpose flour
2 teaspoons salt
3 sticks frozen unsalted butter, cut into small bits
1/2 cup ice water mixed with 2 tablespoons white vinegar

To make the crust: In a food processor, add the flour, salt and butter. Mix until the ingredients are combined. With the motor running, slowly add the water-vinegar mixture and mix until the dough begins to gather on itself.
Dump out the dough and form 2 balls. Wrap in plastic and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F.

Spray a 9 by-13 cast iron dish with nonstick cooking spray.

Roll out the first ball of dough slightly larger than the pan. Lay the bottom crust in the pan, letting the edges hang over. Fill with the chicken and sauce mixture.

Roll out the second crust slightly larger than the pan and place on top of the pie. Wet the edges with some water and crimp the edges of the 2 crusts together. Roll the extra over and tuck into the pan.

Mix the egg yolks, cream and water to form a glaze and brush on the top of the pie. Cut a slit in the top to vent the steam and refrigerate for 15 minutes to set.

Answer 2

you are 1/2 way there this the recipe that I've used and it gives me a nice flaky crust every time...
4 cps flour * 2 cps crisco * 1-1/4 tsp salt * 1 lrg egg
6 tblsp ice cold water * 1 tblsp white vinegar

cut crisco into the flour & salt using a fork or a pastry cutter, then mix / beat well the egg, water & vinegar, add 1/2 of thismix to the flour and mix well, if still you see some dry ( not humid) spots in the dough add the rest , mix well but quick, dont't over work the dough cause it will get tough and once the crisco starts meting into the flour, the crust will not be flaky... this makes 4 single crust

Answer 3

All Butter Crust for Sweet and Savory Pies

Ingredients
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
3 to 6 Tbsp ice water

1 Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.


Dough is ready to shape.

2 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.



3 Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

5 Add filling to the pie.

6 Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

Answer 4

You can definitely use a pie crust recipe for a pot pie! Omit the tablespoon of sugar, or whatever it calls for, and a little extra salt for the savory. Also try using puff pastry...this is good if you are just topping the casserole off...it wouldn't work so good if you lined the baking dish with it.

Answer 5

Just make regular pie crust, that's all...or are you talking dumplings? Then you do use all of the above listed items, make a batter and plop on top at the last few minutes of cooking & cover until done.

Answer 6

My pastry is a little different than anyone elses but it is great on pies.

300g/10.5 oz potatoes peeled and cooked mash and cool.
115g/4 oz flour
55g/2oz butter
beaten egg to glaze.

roll butter in flour to make fine bread crumbs, mix in the potato to form a dough. Cover and chill in fridge for 30 minutes.. Roll out and cover top of pie dish. seal edges, decorate with pastry trimmings. brush with egg. bake for 25-30 mins.

Answer 7

for most crustiness just mix all-purpose flour, salt, lemon juice(for elastic the dough) and water. line with 98% lining butter, not usual butter..if yoou just have usual butter, mix the butter with flour. (2:1, 100 gr butter mix with 50 gr flour)

Answer 8

Ive never made crust from scratch but I use crushed Ritz crackers on the bottom and top and it is yummy!

Answer 9

yes its just like making a regular pie crust you should be fine.

Answer 10

you need some shortening follow basic pie crust recipe