Double-Crust Chicken Pot Pie

cookscountry.com

rjr

subheading: Crust:

½ cup sour cream, chilled

1 large egg, lightly beaten

2 ½ cups (12 ½ ounces) all-purpose flour

1 ½ teaspoons Salt

12 tablespoons unsalted butter, cut into ½-inch pieces and chilled

subheading: Filling:

4 tablespoons unsalted butter

1 onion, chopped fine

2 carrots peeled and cut into ¼-inch pieces (⅔ cup)

2 celery ribs, cut into ¼-inch pieces (½ cup)

½ teaspoon salt

½ teaspoon pepper

6 tablespoons all-purpose flour

2 ¼ cups chicken broth

½ cup half-and-half

1 small russet potato (6 ounces), peeled and cut into ¼-inch pieces (1 cup)

1 teaspoon minced fresh thyme

1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)

¾ cup frozen peas

1 large egg, lightly beaten

note: BEFORE YOU BEGIN

The pie may seem loose when it comes out of the oven; it will set up as it cools. You can substitute 3 cups of turkey meat for the chicken, if desired.

Directions at cookscountry.com

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