Although store bought dough is completely acceptable, if you have a few extra minutes, making your own pie dough will add a nice touch to your pot pie. Cinnamon adds a hint of sweetness, complimenting the savory filling. If you are using a bottom crust for your pot pie, we suggest pre-baking the dough.
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2 ½ cups sifted all purpose flour
1 teaspoon salt
1 tablespoon sugar
¼ teaspoon ground cinnamon
2 sticks unsalted chilled butter
6 tablespoons ice cold water (may need a bit more)
You can use a pastry cutter, two knives or a mixer (such as a Cuisinart) fitted with a steel blade to blend the butter into the flour mixture. In a large mixing bowl, mix together flour, salt, sugar and cinnamon. Cut the butter into the flour mixture until crumbly, adding the ice cold water gradually. Remove the dough from the mixing bowl and form into two round balls. Wrap in plastic wrap and chill for about 30 minutes.
Roll the dough out on a floured surface and fit the dough into the bottom of a pie dish. Pierce with a fork in several places and bake in a 450 degree oven until golden. Spoon in the pot pie filling, cover with the second layer of dough, crimp the edges and pierce the dough several times with a fork.
Makes 2 9-inch crusts