Chicken Pot Pie Pastry
Made this for dinner tonight and it was a hit! This will make three pastries. I bought the throw away cake pans so I could freeze the pot pie mixture so this is three pastry tops only.
3 cups all purpose flour
1 tsp. kosher salt
1 1/2 cups (3 sticks) cold butter
1 egg lightly beaten
5 tbsp. cold water
1 tbsp. distilled white vinegar
1 sprig fresh thyme
Combine the flour and salt in a large bowl. Add butter and using a pastry blender, gradually work the butter into the flour mixture until the mixture resembles tiny pebbles. This will take a good 3-4 minutes.
Lightly beat the egg and add to the flour mixture. Also add the cold water and vinegar and thyme leaves. Stir the mixture, just until combined. Divide the dough into three equal parts and pat into patties. Place each piece of dough in a large freezer bag and roll the dough out flat before sealing the bad to make it as flat as you can. Seal the bag. If you will be using the pastries right away, you will need to chill for at least 15 minutes. You can freeze for use at a later time.
If you will be topping the pot pie right away, lightly flour a flat surface and after the crust has chilled for about 15 minutes roll out until desired thickness and it covers the top of the pot pie hanging over the side.
