but i updated the crust.
i noticed that i really didn't put any directions in regards to the crust- so here's what i did:
1 1/2 c AP Flour
1 tsp salt
6 tblsp cold un-salted butter (cut into pieces)
whisk together the flour & salt & cut the butter in until you have a course mix (i used a pastry cutter for this part- but if i was smart i would have just put it in my food processor. do that instead- der)
then i remembered the food processor part & put the flour/butter mix in. i then turned it on low & dribbled in cold water until it got to a consistancy where it stuck together (i eyeballed this, but i'm going to say it was a little less than 1/4 cup water)
you'll be able to tell because it won't be sticky but it'll hold together when you pinch it with your fingers. remove from the FP & roll into a ball:
i let it sit in the frdge for abour 15-20 min & then i floured my counter, cut the ball in half (this recipe makes enough for a 2 layer pie) & rolled it out.
press it into your pie dish:
brush lightly with beaten egg & fill with Chicken Pot Pie goodness:
roll out your 2nd crust & cover up your pie. be sure to egg wash the edges, flute, cute & decorate(if you want)- also be sure to add some vents- then egg wash the top: