Double Crust Chicken Pot Pie
Ingredients
| 1⁄2 cup | sour cream |
| 2 | egg |
| 1 | russet potato |
| 1 tsp | thyme |
| 2 1⁄2 lbs | rotisserie chicken |
| 3⁄4 cup | frozen peas |
| 2 1⁄2 cups | flour |
| 1 1⁄2 tsps | salt |
| 16 tbsps | unsalted butter |
| 1 | onion |
| 2 | carrots |
| 2 | celery ribs |
| 2 1⁄4 cups | chicken broth |
| 1⁄2 cup | half and half |
Steps
- Combine chilled sour cream with one beaten egg.
- Add salt to flour, mix. Add 12 tbsp butter, chopped into slices and chilled, to flour. Add half of the sour cream mixture to the flour and mix. Add the remaining sour cream mixture to the flour and mix. Knead the dough, cut in half and shape into disks. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Roll dough into 12in circles. Place one circle onto a 9in pie plate. Place other circle onto a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for another 30 minutes.
- Melt 4 tbsp butter in a sauce pan over medium heat. Add onion, finely chopped. Add carrots, peeled and chopped. Add celery, chopped. Add 1⁄2 tsp each of salt and pepper. Cook for about 6 minutes, stirring.
- Add 6tbsp flour to the pan. Cook stirring for 1-2 minutes, stirring. Add chicken broth and half and half. Turn heat up to medium high and bring to a boil. Add potato, chopped into 1⁄4 pieces. Add thyme. Turn heat down to medium and simmer, about 8 minutes.
- Shred chicken and add to filling. Add peas. Add filling to pie pan. Lay top crust on top and trim 1⁄2in beyond pie plate. Pinch the edges together and fold under. Crimp edges between three fingers, two on one hand and one on the other. Cut four, 2in slits in the top. Place pie pan on a baking sheet and brush on egg wash.
- Put oven rack on its lowest position and heat to 450 degrees. Cook for 18-20 minutes. Lower temperature to 375 degrees, rotate baking sheet, and cook for another 12-15 minutes. Let pie cool for 45 minutes before serving.