Double Crust Chicken Pot Pie
(Source: Cooks Country)
CRUST
1/2 cup sour
cream, chilled
1 large
egg, lightly beaten
2 1/2 cups (12
1/2 ounces) all-purpose flour
1 1/2 teaspoons
Salt
12 tablespoons
unsalted butter, cut into 1/2-inch pieces and chilled
FILLING
4 tablespoons
unsalted butter
1 onion,
chopped fine
2 carrots
peeled and cut into 1/4-inch pieces (2/3 cup)
2 celery
ribs, cut into 1/4-inch pieces (1/2 cup)
1/2 teaspoon
Salt
1/2 teaspoon
pepper
6 tablespoons
all-purpose flour
2 1/4 cups
chicken broth
1/2 cup
half-and-half
1 small
russet potato (6 ounces), peeled and cut into 1/4-inch pieces (1 cup)
1 teaspoon
minced fresh thyme
1 (2
1/2-pound) rotisserie chicken, meat shredded into bite-size pieces (3 cups)
3/4 cup
frozen peas
1 large
egg, lightly beaten
FOR THE CRUST: Combine sour cream and egg in bowl.
Process flour and salt in food processor until combined, about 3 seconds. Add
butter and pulse until only pea-size pieces remain, about 10 pulses. Add half
of sour cream mixture and pulse until combined, 5 pulses. Add remaining sour
cream mixture and pulse until dough begins to form, about 10 pulses. Transfer
mixture to lightly floured counter and knead briefly until dough comes
together. Divide dough in half and form each half into 4-inch disk. Wrap disks
tightly in plastic wrap and refrigerate for 1 hour. (Wrapped dough can be
refrigerated for up to 2 days or frozen for up to 2 months. If frozen, let
dough thaw completely on counter before rolling.) Let chilled dough sit on
counter to soften slightly, about 10 minutes, before rolling. Roll 1 disk of
dough into 12-inch circle on lightly floured counter. Loosely roll dough around
rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough
hang over edge. Ease dough into plate by gently lifting edge of dough with your
hand while pressing into plate bottom with your other hand. Roll other disk of
dough into 12-inch circle on lightly floured counter, then transfer to
parchment paper–lined baking sheet; cover with plastic. Refrigerate both doughs
for 30 minutes.
FOR THE FILLING: Meanwhile, adjust oven rack to lowest
position and heat oven to 450 degrees. Melt butter in large saucepan over medium
heat. Add onion, carrots, celery, salt, and pepper and cook until vegetables
begin to soften, about 6 minutes. Add flour and cook, stirring constantly,
until golden, 1 to 2 minutes. Slowly stir in broth and half-and-half and bring
to boil over medium-high heat. Stir in potato and thyme. Reduce heat to medium
and simmer until sauce is thickened and potato is tender, about 8 minutes. Off heat,
stir in chicken and peas. Transfer filling to dough-lined pie plate. Loosely
roll remaining dough round around rolling pin and gently unroll it onto
filling. Trim overhang to 1/2 inch beyond lip of plate. Pinch edges of top and
bottom crusts firmly together. Tuck overhang under itself; folded edge should
be flush with edge of plate. Crimp dough evenly around edge of plate using your
fingers. Cut four 2-inch slits in top of dough.
