Oscar Goldman ' s Pot Pie

YOU WILL NEED: For Crust

•          1 egg, beaten 
•          1 cup butter, frozen
•          ½ cup ice water
•          1 teaspoon white vinegar

YOU WILL NEED : For Pot Pie Filling

•          2 cups boneless, skinless chicken (precooked) and chopped into cubes
•          2 cups frozen vegetables (peas, corn, carrots go great!) - optional
•          2 to 3 cups water
•          1/4 cup butter

DIRECTIONS: For Your Crust

1.     In a separate bowl, beat your egg.  Add your ice, water and vinegar to your egg and mix together. Set aside 
2.     Remove Clear pouch found inside your bag, set aside
3.     Empty contents found directly inside your pouch into the bottom of a separate large bowl 
4.     Grate your frozen butter into the bowl
5.     Using a pastry blender or 2 forks, blend your butter into your dough mix until it resembles coarse crumbs.  
6.     Mix your ice water mixture. SLOWLY add your ice water mixture 2 tablespoons at a time and blend after each addition until your mixture forms a dough (your dough may be slightly sticky) 
7.     On a lightly floured surface, cut dough into 2 equal sized portions and roll each portion out into a 9” round (the size of your pie plate) 
8.     Lay one of your rounds on the bottom of your pie plate and crimp the top of your dough with the tines of a fork against the pie plate rim. Set your dish aside

For Chicken Pot Pie Filling

1.     In a large pot or tall sided skillet on medium low heat melt butter. Empty contents of your clear unlabeled bag into the butter and whisk quickly.
2.     Pour your water on top starting with 2 cups.  Whisk until all lumps are removed and bring to a boil.  Reduce to simmer. 
3.     Add your chicken and frozen vegetables and additional milk for desired consistency.  Simmer for an additional 10 minutes.
4.     Preheat oven 375 degrees F. 
5.     Pour your chicken mixture into your pie pan and top your mixture with your 2nd dough disk. 
6.     Crimp the edges and make 2 knife marks in the center to allow for air to escape.  Brush top of dough with a lightly beaten egg for a pretty golden brown top
7.     Bake for 40 - 50 minutes until your pies are golden brown