Double Crust Chicken Pot Pie

Hangry.  That is exactly what happens to me when I start scrolling through the stunning array of food pictures on Pinterest.  I get HANGRY.  Even if I've just eaten.  I'm not sure what type of wizardry goes into those amazingly styled food pictures but they can make even the most well fed observer - hangry.  My hangry feelings are only secondary to my overwhelming need to make those delicious looking meals immediately.  

This may be obvious but I don't claim to be a food stylist.  I don't have the proper lighting or the right camera lens for food pictures.  I also take pictures of the ACTUAL food that we eat.  I don't paint grill marks on steaks or use plastic ice cubes or fake syrup to make my pancakes look more appealing.  My pictures may not be Pinterest worthy but the photographed food IS edible.  

Obviously, some foods are easier to photograph than others.  A mouthwatering chicken pot pie is just one of those things that is super hard to capture in pictures.  Sure the crust of the pie looks great but as soon as I try and cut a "slice" - it turns to an oozing mess of deliciousness.  You're going to have to just take my word for it that this double crust chicken pot pie is delicious - even though the pictures aren't what I would call "drool worthy".  

Double Crust Chicken Pot Pie
Crust
1/2 cup sour cream
1 egg
2 1/2 cups flour
1 1/2 teaspoons salt
12 Tablespoons butter

Filling
4 Tablespoons butter
1 onion, chopped fine
2 carrots. cut into 1/4" pieces
2 celery ribs, cut into 1/4" pieces
1/2 teaspoon salt
1/2 teaspoon pepper
6 Tablespoons flour
2 1/4 cups chicken broth
1/2 cup half and half
1 small potato, cut into 1/4" pieces
1 teaspoon fresh thyme
3 cups rotisserie chicken meat, shredded
3/4 cup peas
​1 egg

For crust:  Combine sour cream and egg. 

Process flour and salt in food processor.  Add butter and pulse until crumbly. 

Add 1/2 of sour cream mixture.  Pulse.  Add remaining mixture.  Pulse until just combined. 

Transfer dough to counter and knead until dough comes together. 

Divide dough in half.  

Wrap in plastic wrap and refrigerate 1 hour. 

Roll 1 dough disk into a 12" circle.  

Place in a 9" pie plate.  Refrigerate.

Roll second dough disk into a 12" circle.  Place on silpat and refrigerate until ready to use. 

For filling: Melt butter in skillet.  Saute carrots, onion, celery, salt and pepper until softened. 

Stir in flour and cook 2 minutes longer. 

Stir in 1/2 & 1/2 and broth.  Bring to a boil.

Stir in potato and thyme.  Reduce heat and simmer until thickened. (8 minutes)

Remove from heat.  Stir in chicken and peas. 

Transfer filling to dough lined pie plate.  

Top with second crust.  Pinch edges to seal.  Cut 4 one inch slits in top. 

Brush top of pie with beaten egg.  

Place on foil lined baking sheet and bake 18 minutes at 450.  

Reduce oven  to 375 and bake 12-15 minutes longer.  Let cool 45 minutes.

Slice and serve.

To make this pot pie ahead of time, assemble the pie without baking and wrap in plastic wrap then in foil.  Store in the freezer.  When ready to serve, remove frozen pie from freezer, cover with foil and place on baking sheet.  Bake for 1 1/4 hours at 375.  Uncover and brush with egg.  Continue to bake for another hour.  (Or until internal temperature reaches 150 degrees.)  

I highly recommend that you double this recipe for chicken pot pie.  Cook one for dinner and put another in the freezer for a rainy day.  Trust me - you'll me glad you did.  

​Ciao!

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