With a grater, shred in cold butter to 3 cups of flour. Toss shredded butter in flour. Mix with utensil until it creates a sandy like texture.
Add vinegar, water, and egg. Mix well.
Do not add more liquid. Simply use your hands to finish mixing the crust until it is completely kneaded and soft.
Form into a ball. Split in half. Flatten into thick discs and freeze or refrigerate until ready to use. If using immediately, allow them to rest in the freezer for about 15 minutes before rolling out.
POT PIE ASSEMBLY:
Now that your filling and pie crusts are made, you’ll need to assemble your pie. This recipe makes two family-sized pot-pies. If your family won’t be eating both of them, you can freeze an assembled pot pie for later use. You’ll need to double the pie crust recipe to make two pies at once, or you can simply freeze the pot pie filling until ready to use.
On a floured surface, roll out one circle of dough. Add to your pot pie dish.
Remove the bay leaves from the pot pie filling and spoon the filling into your pie crust. Bring the filling up just under the crimping portion of your pie crust.
On a floured surface, roll out the remaining circle and place on top of the pot pie. Make an X in the top crust so that steam can escape while it cooks.
Cook at 375°F for 1 hour, or until pot pie begins to golden on top. Allow to rest for 10-15 minutes before cutting. Serve warm.