• Place your Medium Round Flexipan® Mold on the top of your Medium perforated baking sheet. Set aside.

HOMEMADE PIE DOUGH (MAKES 2)

• Should you wish to make your very own Pie Dough at home, just like at the Bakery follow my Easy pie dough recipe right HERE!
• Not convinced to make your own Pie Dough? Make sure to check out my YouTube Video to see how easy it is to prepare. It is right HERE!
• Roll the pie dough onto the Roul'Pat™, shape it to the Flexipan® with the help of the Cake Server Knife. Then, lightly pierce it with a fork. Refrigerate.

BÉCHAMEL SAUCE

• In a sauce pan, heat the butter on medium until melted. Add the flour and whisk until combined. Pour a 1/3 of the milk, continue to whisk until there are no more lumps ; then pour the rest of the milk. Season with Salt and Pepper (To taste). Continue to whisk until the Béchamel thickens (8-10min). Once your Béchamel is ready. Set aside.

POT PIE FILLING

• Peel and cut your onion in half. Then, thinly slice it on your Mandoline.
• Heat a frying pan on medium. Once hot, pour the Tuscan Oil, the sliced onions and carrots. Cover and cook for about 8-10min. Then, add the peas and corn cook for another 5min. Once ready, add the chopped chicken and pour the béchamel on top. Stir well. Remove from heat and keep covered.

ASSEMBLY

• Preheat oven to 425F/220C.
• Take your Flexipan® out of the refrigerator. Gently pour over your preparation and flatten with a spatula.
• Roll your second pie dough onto your Roul'Pat™, shape it with the design of your choice using the Cake Server Knife and Star Cutters. And place on top of your preparation. Seal the edges. Brush with your egg wash.

BAKE!

• Bake for 40 minutes at 425F/220C. (Every oven heats differently, monitor your Pot Pie from 30min). It is ready when golden brown on top.
• Once your Jack-O'-Lantern Chicken Pot Pie is out of the oven, let it cool down for about 10min. Then, slide it onto your service plate. Enjoy and Bon Appétit!