Time to table: 1 hour prep, 1 hour baking time.
Modifications: Erin baked this in pie pans, rather than individual servings, so the baking time was longer, almost an hour. Mushrooms and red pepper flakes were omitted. We had 3 cups shredded chicken frozen that was used for this.
Servings: This made two pie pans of pot pie, one is still in our freezer until we remember to eat it.
Notes: More of a weekend dinner because it was time consuming. The dough was relatively easy if you have a food processor.