Double-Crust Chicken Pot Pie

Name: Double-Crust Chicken Pot Pie
Yield: Serves 6 to 8
Ingredients: 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 table, salt; 12 tablespoons, unsalted butter, cut into 1/2-inch pieces and chilled; 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 table, 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, skin and bones discarded, meat shredded into bite-size pieces (3 cups); 3/4 cup, frozen peas; 1 , large egg, lightly beaten

433 comments

By Katie Leaird

Appears in Cook's Country December/January 2017, Cook's Country TV

Main Courses

Chicken

Make Ahead

Patience is more than just a virtue. That (and rotisserie chicken) are the key to a perfect pot pie.

SERVES6 to 8

TIME2 hours, plus 2¼ hours chilling and cooling

has video

WHY THIS RECIPE WORKS

Homemade crust always tastes best, but it isn’t always easy to work with. Luckily, incorporating sour cream and egg into the dough made it remarkably malleable and easy to handle. Using rotisserie chicken streamlined the process of making t...

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