Pot Pie - Pie Dough Topped 

A thick flaky savory pie crust transforms any filling into a treat! By roasting the vegetables first you have each piece hold its shape and have all its flavor packed inside itself!

Bake at convection roast 400* - smaller 25-35 minutes and larger 35-60 minutes. Longer if you've prepped everything and it is refrigerator cold. Allow time!

Allow 10-20 minutes for it to cool and settle, you won't be sorry you did!

Do not cover the pie or the crust will soften. Hold in the oven, or warmer, with no covering. To transport just cover with a dish towel.

Gravy -
In my 4 qt pot (to make 6 c):
Melt 1 stick unsalted butter
Whisk in 1/2 c flour
a few cloves of garlic
Salt to taste
Simmer gently about 5-10 minutes to really develop the flavor from the flour.

Whisk in broth - simmer.
Whisk in more broth - simmer.
About 4 cups broth total.
Simmer and whisk occasionally.

Whisk in milk, about 2 cups total.
Simmer again about 30 min or more to really develop the flavor and let it thicken.

Add fresh herbs.
Taste for salt and add pepper.

Never cover while simmering. You want it to reduce just a bit as it thickens from the flour.

Stir in some white wine at the end to really finish it!
~10x14 baking dish
about 2 lb already cooked chicken or pork (about 3-3.5 lb uncooked)
*Just sear pork then let it finish cooking in the sauce. You can cook chicken right in the sauce too.

Choose from:
roasted vegetables - carrots, sweet potatoes, brussels sprouts, rudabagas,
frozen peas
diced and roasted potatoes - they hold their shape better than adding them fresh.
About 6 c gravy

~pie dish sized or 6 c french white sized
about 1 lb already roasted chicken
the vegetables
about 2-3 c gravy

Savory Pie Dough-
enough for a very thick crust for a 10x14, divide it for smaller pans.
In food processor pulse:
15 oz all-purpose flour
1 t salt

4 oz cold lard (from Sheridan Fruit - they make it in house)
Pulse until it is incorporated

8 oz cold unsalted butter, cut into 16 pieces
one at a time through the feed tube. Process only until it forms small bits.

Remove to a large glass bowl then add:
6-10 T ice water
Press down with a silicone scraper as the flour absorbs the ice water. Let sit several minutes to allow time for it to absorb, rather than mixing it too much. Then press a little more.

When it is still a little crumbly put it out onto plastic wrap and press it into a disk shape, even though it doesn't really hold together. Wrap tightly and refrigerate at least an hour to distribute the water and let it mature.

You can keep these prepared doughs in the refrigerator a week or so, or freeze them.

Work with the dough cold from the refrigerator, rolling between the silpat and parchment paper or simply plastic wrap. When you have your size, put it into the freezer briefly until it releases from the paper or plastic and silpat.

To prep in advance you can simply roll it out and leave it on the plastic and silpat in the fridge.

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