Double-Crust Chicken Pot Pie CRUST WITH SOUR CREAM
"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 the filling because it was already cooked and full of… read more..."
INGREDIENTS
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Crust
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1/2 cup sour cream, chilled
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1 large egg, lightly beaten
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2 1/2 cups (12 1/2 ounces) all-purpose flour
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1 1/2 teaspoons Salt
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12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
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Filling
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4 tablespoons unsalted butter
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1 onion, chopped fine
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2 carrots peeled and cut into 1/4-inch pieces (2/3 cup)
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2 celery ribs, cut into 1/4-inch pieces (1/2 cup)
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1/2 teaspoon Salt
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1/2 teaspoon pepper
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6 tablespoons all-purpose flour
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2 1/4 cups chicken broth
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1/2 cup half-and-half
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1 small russet potato (6 ounces), peeled and cut into 1/4-inch pieces (1 cup)
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1 teaspoon minced fresh thyme
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1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
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3/4 cup frozen peas
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1 large egg, lightly beaten
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