Delicious and easy to make pot pie. I've made these so many times I tend not to measure ingredients, so these are approximations. You may have to adjust them a little. I made a vegetarian version, but you can easily add meat in. Makes about three 5 inch pies.
I'm lazy and used pre-made refrigerated dough for the photos, but here is an easy recipe for pie dough.
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
2 TB butter
2 1/2 TB flour
1 1/2 cups stock (I use vegetable, but you can do chicken or beef)
1/2 cup milk
10 oz preferred vegetables (carrots, peas, corn, celery, potatoes, etc.)
Meat pieces if desired
Step 1: Prepping the Crust
1. Sift the flour and salt into a large bowl or food processor. Mix the diced butter into the flour with a fork or pulses of the food processor. Alternately, you can freeze the butter and use a cheese grater instead of dicing it.
2. When all the butter is incorporated, the dough should be crumbly. Slowly add in and mix the water into the dough. I prefer doing this by hand to prevent overworking the dough and resulting in a flakier crust.
3. Chill the dough until needed, at least 3 hours.
4. Roll out on a floured surface to your desired thickness and size of pie dish. (I really love the individual sized 5 inch ceramic pie dishes I got from Crate and Barrel.) Press the dough into the dish and trim the excess. If you want to do a flat crust top, flip the dish over and cut around the edge to get the perfect size. You can also do a lattice crust using strips of dough if you are feeling fancy.
5. You can use any excess dough to add embellishments for the top crust, like the pi symbol. Since finding a pi cookie cutter is difficult, I just drew and cut out a piece of poster board and used a sharp knife to cut out the design