I liked the fact that the crust included Parmesan cheese and that it was made in the food processor. I followed the recipe for the crust- mostly. ( I left out the sugar and the herbs but added some hot paprika.)
I pulled the chicken off the bones and put it, along with the leftover English peas, into a casserole. (There is no bottom crust on this pot pie which suits me fine as bottom crusts tend to be soggy.) I added red and orange pepper rings (raw) and onion, garlic, and mushrooms (sauteed in butter.)
Next I made a white sauce with about 3 tablespoons of butter, 3 tablespoons flour, and a can of chicken broth. To this I added dried thyme and a dash of Worcestershire sauce. When the sauce was thickened a bit, I poured it over the chicken in the casserole dish.
I was charmed to see that the recipe (see LINK) instructed me to roll out the crust on a flowered surface. In spite of this, I just used plain brown parchment paper.
Top the casserole, cut some slits for steam to escape, and bake at 350 for about 45 minutes.
It was delicious. Now I'm thinking about a version that uses fish and shrimp instead of chicken, with dill instead of thyme....