Panfry 6 bottom pie crusts one minute each, or the chicken filling might leak through. Mix flour, yoghurt and water, olive oil and flaked seasalt, run mixer till smooth dough, cut in half, make two balls. Roll six rounds from one ball, 11” diameter. In 11” skillet, heat each round till it feels pliable like a soft tortilla, one minute.

Glaze 1/2” dices of green beans, shallot, carrot, celery, sweet paprika, asparagus, mushrooms, potato in leftover chicken drippings, garlic, thyme and rosemary from searing the chicken, 8 minutes. Coat with all purpose flour, stir. Add chicken broth, add coconut cream, add chicken dices and parsley, simmer till thick.

Measure and mix individual pie portions, use or freeze for future pot pies. This batch I made came to nine cups, six individual pies.

Oil the spring form base inside. Squeeze the dough so top edge curls over the side, tuck in edges till sealed. Fill the chicken pot pie. Stretch and press top crust down on the filling, place top round crust over. Brush top round with eggwash, make 4 knife slits on top.

Bake 45 minutes at 400F degrees in airfryer oven. Remove spring form after baking. Chicken Pot Pies are over one pound when baked. Slice for serving or eat as fingerfood. Wrap extra pies in parchment paper, then in ziplock bags and freeze. Enjoy.