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  • Cook's Country

    Double-Crust Chicken Pot Pie

    Nov 03, 2020 4 minutes
    by Katie Leaird

    ■ DOUBLE-CRUST CHICKEN POT PIE

    Serves 6 to 8

    Total Time: 2 hours, plus 2¼hours chilling and cooling

    The pie may seem loose when it comes out of the oven; it will set up as it cools. You can substitute 3 cups of turkey meat for the chicken, if desired.

    CRUST

    ½ cup sour cream, chilled
    1 large egg, lightly beaten
    2½ cups (12½ ounces) all-purpose flour
    1½ teaspoons table salt
    12 tablespoons unsalted butter, cut into ½-inch pieces and chilled

    FILLING

    4 tablespoons unsalted butter
    1 onion, chopped fine
    2 carrots, peeled and cut into ¼-inch pieces (⅔ cup)
    2 celery ribs, cut into ¼-pieces (½ cup)
    ½ teaspoon table salt

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