Bill’s Double-Crust Chicken Pot Pie

For the Crust:

1. Combine the sour cream and egg in a bowl. Place flour and salt in a food processor until combined, about 3-4 seconds. Add chilled butter cubes and pulse until pea-sized pieces exist. Add half of the sour cream mixture and pulse to combine, about 5-6 pulses. Add the remaining half of the sour cream mixture and continue to pulse until a dough ball begins to form, another 10-12 pulses.

1. Transfer the dough mixture onto a lightly floured surface and knead just until it comes together. Divide dough in half and form each half into a 4-5" disk. Wrap each disk tightly with plastic wrap and place it in the refrigerator to chill. (A minimum of 1 hour, or up to 2 days).

1. Remove both dough disks from the refrigerator and allow them to sit on the counter to soften slightly before rolling, about 10-15 minutes. Roll one disk of dough into a 12" circle on a lightly floured surface. Loosely roll dough around the rolling pin to pick it up, and gently unroll it over a 9" pie plate, allowing the excess dough to hang over the edges. Gently form the dough into the pie plate by lifting the edges with one hand, while gently pressing the dough into the contours of the pie plate with the other.

1. Roll the other dough disk into a 12" circle. Loosely roll the dough around the rolling pin to pick it up, and unroll it onto a parchment paper-lined sheet pan. Cover both doughs with plastic wrap and place them in the refrigerator to chill for 30 minutes.

Meanwhile, Prepare the Filling:

1. Prepare whole roaster chicken as per package directions. Transfer chicken to a carving board and shred chicken into bite-sized pieces. Discard all skin and bones.

2. Adjust oven rack to lowest setting, and preheat oven to 425°F. 🔥

1. In a large skillet over medium/high heat, melt the butter. Add the onions, celery, salt and pepper. Saute until vegetables are tender and onions are translucent. Add the flour and stir constantly until combined, about 1-2 minutes. Slowly whisk in the chicken broth and cream of chicken soup and bring to a low boil.

1. Add the diced potato and thyme and simmer until the sauce has thickened and the potatoes are tender, about 8-10 minutes. Remove from heat and add 3-4 cups of the shredded chicken, the thawed peas and carrots, and stir to mix thoroughly.

1. Transfer the filling to a dough-lined pie plate. Loosely roll the top dough around a rolling pin to pick it up and unroll it over the filling. Using a pair of kitchen shears, trim the dough to 1/2" overhang beyond the lip of the pie plate. Pinch the overhang edges firmly together and fold the overhang under itself leaving the edge of the dough even with the edge of the lip of the pie plate. Crimp the dough evenly around the circumference of the pie using your fingers. Cut four 3-4" slits in the top crust to vent and brush the top crust with beaten egg.

2. Place pie plate on rimmed baking sheet. Bake until crust begins to look golden brown, about 20 minutes. Reduce oven heat to 375°F, rotate baking sheet, and continue baking until crust reaches a deep, golden brown, about an additional 15 minutes. Transfer to wire rack, and allow to cool for a minimum of 45 minutes before serving.