Elegant Chicken Pot Pie

Ingredients

For the chicken pot pie crust:

•  2 1/2 cups
  all-purpose flour


•  1 tablespoon sugar


•  1 teaspoon salt


•  1 cup cold unsalted
  butter cut into cubes


•  1/2 cup cold
  buttermilk


•  1-2 tablespoons cold
  water


•  1 large egg beaten,
  for the egg wash

For the pot pie filling:

•  1/4 cup unsalted
  butter


•  1/3 cup diced onion


•  2 medium carrots
  sliced (about 1 cup)


•  1 stalk celery sliced
  (about 1/2 cup)


•  2 cloves garlic
  minced


•  1/3  cup all-purpose flour


•  1 1/2 teaspoons
  minced fresh thyme


•  1 tablespoon minced
  fresh Italian parsley


•  1 teaspoon salt


•  1/2  teaspoon black pepper


•  1 3/4 cups chicken
  broth


•  1/2 cup heavy cream


•  3 cups shredded
  chicken or turkey


•  1 cup frozen peas

Instructions

1. First, make the pie crust. Combine the flour, sugar, and
   salt in a large bowl. Add the cubed butter and toss to coat. Dump the mixture
   out onto a clean surface and use a rolling pin to roll the butter into thin
   sheets, combining it with the flour. Use a bench scraper to scrape the rolling
   pin and to bring the mixture back into a pile as necessary. Continue until all
   of the butter is incorporated into the flour. Mixture will be very flaky.
   Return mixture to the bowl and place in the freezer for 15 minutes to chill the
   butter.


2. Remove from freezer and add the buttermilk. Use a spoon and
   then your hands to stir the mixture until it comes together into a ball. If
   mixture is too dry, add the water a tablespoon at a time. Divide the dough in
   two and flatten into disks. Wrap each disk in plastic wrap and chill in the
   fridge while you make the filling.


3. To make the filling, heat the butter over medium-high heat
   in a large skillet. Add the onions, carrots, celery, and garlic and cook until
   tender, stirring occasionally.Whisk in the flour, salt, black pepper, thyme,
   parsley, chicken broth, and heavy cream. Whisk until there are no flour lumps
   and then simmer over medium-low heat for 10 minutes or until sauce has
   thickened. Stir in the shredded chicken or turkey and frozen peas. Remove from
   heat and set aside while you roll out the pie dough.


4. Preheat oven to 400°F.


5. Remove the pie dough from the refrigerator. On a lightly
   floured surface, use a rolling pin to roll out the dough into a 12-inch circle.
   Dough should be about 1/4 inch thick. Transfer dough to a 9-inch pie pan. Pat
   with your fingers, making sure it is smooth. Trim the extra overhang of dough
   with a knife and discard. Fill pie with filling. Roll out the second disk of
   dough and carefully cover the pie. Trim the extra overhang off the sides. Seal
   the edges by crimping with a fork or your fingers. With sharp knife, slice a
   few small slits in the center of the top crust. Using a pastry brush, brush
   crust and edges with beaten egg.


6. Bake for 45 minutes, or until crust is golden brown. I use a
   pie crust shield to protect the edges from browning too much too soon. Cool for
   10 minutes, cut into slices and serve.


7. Note-we love making this recipe when we have leftover
   rotisserie chicken or turkey. This pot pie freezes well. Cool completely and
   freeze for up to 1 month. You can freeze the whole pie or slices.

This article and recipe adapted from this site