* I highly recommend using a scale to measure the flour. If you don’t have a scale, then measure in cups.
* If you are baking both pies at the same time, you’ll only need 1 egg. If you are freezing one pie, you’ll need 2 eggs.
* Instead of making two pies, you can make one large pie in a 9 x 13 pan. Follow directions for preparing pie and baking as above, but roll out one piece of dough - approximately 11 x 15 inches (slightly less is fine).
* For freezing: Wrap fully prepared pie in two layers of aluminum foil and freeze for up to 3 months. You do not need to thaw the pie before baking. Preheat oven to 400°F. Before baking, remove one layer of aluminum foil. Place baking dish (or dishes) on a sheet pan and bake in a preheated oven for 30 minutes. Remove from oven, discard aluminum foil and brush dough with beaten egg. Return to oven and bake for another 15 to 20 minutes, until dough is golden brown, filling is liquid and has begun to bubble and steam through the slits.
* Timing: You can prepare both the dough and/or chicken a day in advance. If you are preparing this recipe in one sitting, prepare dough first and refrigerate it. Then start the chicken. While the chicken is cooking, you can prep the potatoes, vegetables and herbs. You’ll start cooking the potatoes once the chicken is done. You can cook the other vegetables while the potatoes are cooking. Do not start on the roux and béchamel until the chicken, potatoes and vegetables are completely done. Roll out the dough while the chicken filling is cooling in the prepared pans. It took me about 2-1/2 to 3 hours to prepare these pies in one sitting. (Not including baking time.)