Prepare pie crust as directed on back of package. Press bottom crust into standard 9 1/2 inch glass pie pan. Place dough to be rolled out (for topping the Pot Pie) between two pieces of wax paper on a cutting board. Roll out evenly and place in freezer for 20 minutes. Dough will be much easier to peal away from wax paper when chilled. Bake bottom crust for 10-15 minutes at 350. When cool brush with one lightly beaten egg. Not necessary to use entire egg but enough to coat crust and rim well.
(Makes enough for one chicken pot pie)
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