Chicken Pot Pie

Pie Crust (Makes 2 Crusts)

• 2 1/2 cups all-purpose flour, more for dusting
• 1/2 Tbsp granulated sugar
• 1/2 tsp sea salt
• 1/2 lb. unsalted butter cold, (2 sticks) diced into 1/4" pieces
• 7 Tbsp ice water, (7-8 tablespoons)

Filling

• 4 cups cooked chicken, shredded (can use rotisserie chicken)
• 6 Tbsp unsalted butter
• 1 medium yellow onion, chopped (1 cup)
• 2 medium carrots, thinly sliced (1 cup)
• 8 oz white or brown mushrooms, sliced (discard stems)
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 2 cups chicken stock
• 1/2 cup heavy cream
• 2 tsp fine sea salt to taste, plus kosher salt to garnish
• 1/4 tsp black pepper, plus more to garnish
• 1 cup frozen peas (don't thaw)
• 1/4 cup parsley, finely chopped, more to garnish
• 1 egg, beaten for egg wash

Pie Crust Instructions

1. Pulse flour, granulated sugar, and salt in food processor a few times to combine.
2. Add cubed butter (make sure butter is COLD for best results) and pulse until coarse crumbs form. Mixture will be dry and powdery. Leave some pea-sized pieces of butter in the flour mixture.
3. Add 7 Tbsp ice water and pulse just until moist clumps start forming. Try the pinch test at this point. Don't add more water if the dough stick together. If dough does not stick together when you pinch it between your fingers, add a little more water 1 teaspoon at a time. Avoid adding too much water, since this will make the dough sticky and difficult to roll out.
4. Make dough into a ball. It will not be smooth, but do not knead it. Split dough in half. At this point you can refrigerate dough in two separate ball or flatten to form 2 disks. Once divided, cover with plastic wrap and refrigerate 1 hour before using for your chicken pot pie.

Filling Instructions

1. Melt 6 Tbsp butter in a Dutch oven or large pan. Sauté diced onions and carrots and for 8 minutes over medium heat until softened.
2. Next, add sliced mushrooms and minced garlic to the pan. Sauté an additional 5 minutes until mushrooms are softened.
3. Add flour, stirring constantly for 2 minutes. Add chicken stock and heavy cream. Bring mixture to a simmer and cook 1 minute or until mixture thickens. Add salt and black pepper, adding more according to your liking. You want the mixture to be well-seasoned at this point.
4. Add your shredded chicken, frozen peas, and parsley. Stir, removing from heat once thoroughly combined. Allow mixture to cool slightly as you roll out or prep rolled out crusts. Roll 1 ball of pie dough into a 12” diameter circle on a lightly floured surface. Carefully transfer it into a 9” pie dish and trim away extra dough from around the edges. Spoon the chicken pot pie filling over the bottom crust.
5. Roll the second ball of pie dough into a 10” diameter circle on a lightly floured surface. Place second crust over the pie filling, crimping the top and bottom crusts together to seal (you can use a fork around the edges to crimp and seal crusts). Cut 5 small slits in the top crust, or create a design to allow steam to escape while baking! Once finished, brush top crust with beaten egg and garnish with more salt and pepper, if desired.
6. Bake at 425˚F for 30-35 minutes or until golden brown on top. You can cover edges of the crust with foil if they are browning too quickly. Rest for 15 minutes after removing from oven, then slice. Top with additional parsley and enjoy!