Double-Crust Chicken Pot Pie Recipe

Name: Double-Crust Chicken Pot Pie Recipe
Total time: 255 min
Ingredients: 1/2 cup sour cream, chilled; 1 large egg, lightly beaten; 2 1/2 cups (12½ ounces/354 grams) 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/170 grams), 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

www.americastestkitchen.com

Streamline double crust chicken pot pie with rotisserie chicken and an enriched dough for an approachable take on a classic comfort food.

Keywords

Main Courses
Chicken
Make Ahead
ATK Staff Pick

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Ingredients

1/2 cup sour cream, chilled
1 large egg, lightly beaten
2 1/2 cups (12½ ounces/354 grams) 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/170 grams), 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