Homemade Double-Crust Chicken Pot Pie

INSTRUCTIONS:

1. Prepare the pie crust as directed in the recipe below, includes chilling for at least 2 hours. If time permits, try and make the crust the night before. This recipe makes 2 crusts and you'll be using both crusts.*
2. In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.*
3. In a large skillet, saute the butter, onions, and garlic over medium heat, stirring occasionally. Cook until the onions are translucent and the butter is lightly browned. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick, about 10 minutes. You want it to be as thick as possible; simmer longer if necessary. Taste and add more seasonings if you prefer. Remove from heat and set aside.*
4. Preheat oven to 425°F (218°C).
5. After the pie dough has chilled: On a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the chicken mixture on top. Top with frozen peas. Pour the gravy over top. Roll out 2nd half of pie crust dough just as you did the first. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With a small and sharp knife, slice a few small slits in the top crust to allow steam to escape. Using a pastry brush, brush crust and edges with beaten egg.
6. Bake for 32-38 minutes, or until crust is golden brown. Cool for 10 minutes before serving. The leftovers are even better. Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.

*Filling and gravy can be prepared 1 day in advance, covered and chilled in the refrigerator. Assemble, fill, and bake the next day as directed. The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using. The unbaked OR baked pot pie freezes well for up to 2-3 months. Allow to thaw overnight in the refrigerator and bake as directed or bake to warm through.

FOR THE CRUST:

1. Mix the flour and salt together in a large bowl. Add the butter and shortening.
2. Using a pastry cutter, or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK).
3. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water. Drizzle the cold water in, 1 tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps.
4. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.*
5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
6. When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go.

*Prepare the pie dough through step 4 and freeze the discs for up to 3 months. Thaw overnight in the refrigerator before using in your pie recipe.