Recipes Using Rotisserie Chicken: My Elevated Pot Pie!

Ingredients

• 2 ½ cups (300g) all-purpose flour, plus more for dusting
• 1 teaspoon (5g) salt
• 1 cup (227g) unsalted butter, cold and cut into cubes
• ½ cup (120ml) ice water, plus more if needed
• 2 tablespoons (30ml) unsalted butter
• 1 medium yellow onion, chopped (about 1 cup, 150g)
• 2 carrots, peeled and diced (about 1 cup, 120g)
• 2 celery stalks, diced (about 1 cup, 110g)
• 8 ounces (225g) cremini mushrooms, sliced
• ½ cup (60g) all-purpose flour
• 4 cups (950ml) chicken broth
• ½ cup (120ml) heavy cream
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 cup (150g) frozen peas
• 1 cup (150g) frozen corn
• 3 cups (about 500g) shredded rotisserie chicken (skin removed)
• Salt and freshly ground black pepper, to taste
• 1 large egg, beaten (for egg wash)
• 2 store-bought refrigerated pie crusts (optional)