Double-Crust Chicken Pot Pie

Name: Double-Crust Chicken Pot Pie
Ingredients: 1/2 cup, sour cream, chilled; 1 , large egg, lightly beaten; 2 1/2 cups (12 1/2 ounces), 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), 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; 1 , large egg, lightly beaten

Main Courses
Chicken
Make Ahead

By Katie Leaird ･ Appears in Cook's Country December/January 2017, Cook's Country TV

Patience is more than just a virtue. That (and rotisserie chicken) are the key to a perfect pot pie.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES 6 to 8

TIME 2 hours, plus 2¼ hours chilling and cooling

A cookbook recipe exclusively for All-Access members from The Savory Baker

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