Normally, when I make my chicken pot pies, I just use store-bought pastry crust....mainly because pastry crust scares the heck out of me. Its so unpredicable....half the time it comes out flaky and wonderful, the other half it comes out tough.
I'm making some mini chicken pot pies for a friend to give away as gifts this weekend and thought I better use my own homemade crust for such an occasion. I've got the pastry dough all ready to go (using the version from Ina Garten's chicken pot pie recipe from the Food Network) and its been chilling in my fridge since last night.
Any tips for getting it to roll out nicely? The rolling part is where things seem to go down hill for me. Help is appreciated!