Crust for Chicken Pie

This dough does not hold well once mixed due to the baking powder activating upon contact with liquid. However, you can measure and sift the dry ingredients up to 2 days ahead and store in an airtight container. Cut the cold fats into small pieces and refrigerate separately until ready to use.

Once baked on the chicken pie, store covered in the refrigerator for up to 3 days. The crust will soften as it absorbs moisture from the filling. Reheat individual portions in a 350°F oven for 15-20 minutes to restore some texture, though it will not crisp like a traditional pastry crust.