Double-crust Chicken Pot Pie

From Cook's or ATK, I can't remember.


1 can (14.5 oz) whole peeled tomatoes
½ cup sour cream
1 egg beaten
2½ cups all purpose flour
1½ tsp salt
12 tbsp butter, cut into ½" pieces and chilled

1. Add egg to sour cream and mix.

2. In food processor, blend dry ingredients for 3 seconds.

3. Cut butter into dough, 10 pulses to pea-sized pieces.

4. Add ½ sour cream mixture, pulse 5 times, then rest of sour cream and pulse 10 times.

5. Remove and knead just a little into ball. Cut in half, then shape into disks. Wrap in plastic and put into refrigerator, at least 1 hour.

6. Roll each out into 12" rounds. Put one over 9" pie plate, the other over parchment. Cover both with plastic. Refrigerate 30 minutes.


1 can (14.5 oz) whole peeled tomatoes
4 tbsp butter
1 cup chopped onion
⅔ cup chopped carrots
½ cup chopped celery
½ tsp salt
½ tsp pepper
6 tbsp all purpose flour
2¼ cups chicken stock
½ cup half-and-half
1 cup Russett potatoes, cubed
1 tsp fresh thyme, minced
meat from rotisserie chicken, cubed, torn or pulled
¾ cup frozen peas (still frozen, that is)
1 egg, beaten (for glaze)

1. Melt butter in a large sauce pan. Introduce mire poix, salt and pepper into pot. Heat for 6 minutes stirring until mire poix softened, but not brown.

2. Add the flour and stir, cook to light golden, 1 to 2 minutes.

3. Add stock and dairy, raise head to medium high to boil.

4. Add potato and thyme. Lower heat to medium and let simmer to soften potatoes, 8 minutes.

5. Turn off heat and add chicken, then stir in frozen peas to cool filling and avoid damaging the crust.

6. Mound the filling in the bottom crust.

7. Install the top crust, crimp edges, and apply glaze over all the exposed crust. Vent the pie with four slits.

8. Place pie on a half sheet to catch spills onto the bottom rack of an oven preheated to 450 and bake for 20 minutes.

9. Drop temperature to 375, rotate the pie and continue to bake for 12-15 minutes.

10. Pull pie from oven and rest for 45 minutes.