Chicken pie assembly

Finished pie......

I left my pastry in the fridge overnight.  Generously flour the top of the pastry and the parchment paper.
Pie plate is from Knott's Berry Farm (38 years old)....

The bottom pastry round looks like a mess. Doesn't matter, no one will see it. Save your energy for the pie top.

to get the crust the correct size I add chunks of dough and press them in with damp fingers.

I put the plate on top of the pastry, slide my hand under the parchment and flip it over.

Messy way to put the pastry in the pan, avoids stretching the dough.

Make sure the pastry goes over the edge of the pan. (Filling is thick, taste and season as needed)

Top layer is longer that the bottom layer - good!

I get my fingers wet and cram the 2 layers of pastry together by tucking the top over the bottom layer. I use my knuckles to punch the design into the pastry.  Steam vent is a C 

Pastry ridge is high, needs to be so the edge doesn't burn while cooking.