Recipe: Sage Crust for Chicken or Turkey Pot Pie

SAGE CRUST FOR CHICKEN OR TURKEY POT PIE

Here's a nice change on an old favorite. This recipe makes enough dough to cover a 4 quart baking dish.

2 1/2 cups flour
2 tbsp chopped fresh parsley
1 tbsp each: sage, rosemary, and thyme
1/2 cup cold, unsalted butter, cut in 1/2 in pieces
1/2 cup cold vegetable shortening
1/2 cup ice water
1 tsp salt

Place flour, parsley, sage, rosemary, and thyme in a food processor until finely chopped.

Add butter and shortening; process until it resembles coarse meal.

Add a few tbsp of ice water at a time and pulse until mixture comes together.

Gather dough into a ball and refrigerate 30 minutes.

Roll dough into a 15x10 1/2-inch rectangle and place on top of filling in the baking dish. Slash vents in dough.

Bake all approximately 1 hour at 400 degrees.