Rotissarie Chicken Pot Pie

A classic old-fashioned pot pie with a time saving twist--

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 4  cups  cooked chicken, chopped into cubes
• 3  tablespoons olive oil
•  kosher salt
•  fresh ground black pepper
• 5  cups  chicken stock
• 2  chicken bouillon cubes
• 1  cup yellow onions, chopped or 1  large onion
• 3 3⁄4 cups all-purpose flour
• 1⁄4 cup heavy cream
• 1  cup  medium-diced carrot
• 1  stalk celery, medium-diced
• 1  cup  sliced baby portabella mushrooms
• 1 (10 ounce) package  frozen peas or 2  cups  frozen peas
• 1⁄2 cup  minced fresh parsley leaves
• 1 1⁄2 teaspoons kosher salt
• 1  teaspoon baking powder
• 1⁄2 cup vegetable shortening
• 6  tablespoons  cold unsalted butter, diced
• 1⁄2-2⁄3 cup  ice water

• Egg Wash

• 1  egg, beaten with
• 1  tablespoon water

Directions

1. For the pastry crust: Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and 4 tbsp of cold, unsalted butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
2. Breakdown rotisserie chicken, using dark and white meat, no skin and careful to remove all bones~ Cut the chicken into a chunky dice.
3. Preheat the oven to 375 degrees F.
4. For the pot pie filling: In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt 2 tbsps of the butter and saute the onions, for 10 minutes. Then add celery, carrots and mushrooms to the onions and cook over medium-heat for 5 minutes, to combine and mushrooms to fully cook. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, peas, and parsley. Mix well. Set aside.
5. After 30 minutes in the fridge, unwrap the pie crusts and place onto a floured work surface.
6. Roll the pastry crust out to a 13 in in diameter circle.
7. Pour the pot pie filling into a 9.5 inch deep dish glass pyrex baking dish (or comparable size casserole dish) and top with the pastry crust.
8. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 6 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour at 375, or until the top is golden brown and the filling is bubbling hot.