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I made the chicken pie shown on photo following this recipe. I omitted the sugar and put some herbs instead.

MY CHICKEN PIE RECIPE - also spezzatino :
2 1/2 cups (300 gr) flour+ 1 tsp corn starch
sifted with a tiny dash of baking powder ( to keep top high after baked )
1 tablespoon (15 grams) sugar, for salty pies make it herbs instead
1 teaspoon (5 grams) table salt
2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold AIM to add as little water as possible

FILLING ( MAKES 8 MINI PIE FILLED TO THE TOP )

1 pound boneless chicken tights, 4 medium size potatoes, 1/2 l white wine,about 1 and 1/2 cup fresh peas, rosemary and thyme.
Remember to punch holes before filling the pies for even heat distribution.
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PIE CRUST WITH SOUR CREAM ( NO water!)
2 sticks unsalted butter (1 cup, 8 ounces, 225g) cubed
2 cups (280g) all-purpose flour
2 teaspoons sugar (for sweet recipes, otherwise skip)
1 teaspoon salt (skip if using salted butter)
1/2 cup (115ml) sour cream (full fat, NOT light sour cream)


PIE CRUST with smart balance spread
1 cup flour+ 1 tsp corn starch
1/2 cup non-hydrogenated vegan margarine (I use Earth Balance)
1/4 cup water


PIE CRUST WHIT EGG

2½ cups all purpose flour

½ tsp salt

1 tbsp sugar (optional)

½ cup cold salted butter, cubed

½ cup cold lard, cubed (can substitute with shortening)

3 tbsp. ice cold water

1 tbsp white vinegar

1 egg, beaten

2 1/2 cups (300 gr) flour+ 1 tsp corn starch 1 tablespoon (15 grams) sugar, for salty pies make it herbs instead 1 teaspoon (5 grams) table salt 2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold AIM to add as little water as possible 1 pound boneless chicken tights, 4 medium size potatoes, 1/2 l white wine,about 1 and 1/2 cup fresh peas, rosemary and thyme. 2 sticks unsalted butter (1 cup, 8 ounces, 225g) cubed 2 cup s (280g) all-purpose flour 2 teaspoons sugar (for sweet recipes, otherwise skip) 1 teaspoon salt (skip if using salted butter) 1/2 cup (115ml) sour cream (full fat, NOT light sour cream) 1 cup flour+ 1 tsp corn starch 1/2 cup non-hydrogenated vegan margarine (I use Earth Balance) 1/4 cup water 2 ½ cups all purpose flour 1 tbsp sugar (optional) 3 tbsp ice cold water 1 tbsp white vinegar 1 egg, beaten

Use the 2nd video for lamination but remember that you must do it twice
Most pie recipes call for a crust that's 1/8th inch thick.
Check black woman on YouTube for the folding
Freeze your butter but Never follow the “ pea size butter “ advice: just Cut the butter into 1/2-inch cubes, and smash once with your fingers
Leave the dough in the fridge overnight before rolling
Always start with very hot oven (425 for 10”, then lower to 400)