Peggys Chicken Potpie - chicken

Method

• Divide the piecrust dough into 4 separate portions and form into 4 disks.
• Wrap each disk in plastic wrap and refrigerate for at least 30 minutes before rolling 2 of the portions of dough out to fit into 2 (9-inch) deep dish pie pans.
• Trim the edges of the dough so that 1/2-inch dough hangs over the sides of the pans.
• Roll the remaining 2 portions of dough out and refrigerate (placed on a baking sheet with plastic or parchment between dough), along with the prepared pie pans, until the filling is chilled and you are ready to bake the potpies.
• Season the chicken pieces with the salt and pepper.
• Heat a Dutch oven or other large, heavy pot over high heat and brown the chicken pieces on both sides in the olive oil, working in batches if necessary, about 5 minutes on each side.
• Drain all fat from the Dutch oven and add the chicken broth, bay leaf, poultry seasoning, and chicken rub seasoning.
• Bring to a boil, cover, reduce the heat to low, and simmer until the chicken is very tender and falling from the bone, about 1 hour.
• Transfer the chicken pieces to a plate and set aside until cool enough to handle.
• When the chicken is cool enough to handle, remove the meat from the bones and tear into bite-size pieces.
• Set aside.
• While the chicken is cooling, add the potatoes, carrots, onions, corn, mushrooms, lima beans and heavy cream to the Dutch oven and return to a boil.
• Cover the pot, reduce heat to a simmer, and cook until the vegetables are very tender, about 30 minutes.
• Combine the flour and butter in a mixing bowl to form a thick paste-like mixture.
• Ladle some of the hot chicken broth into the mixing bowl and whisk to combine with the flour-butter mixture.
• When smooth, add this mixture to the pot and stir to combine well.
• Bring the sauce to a low boil and continue to cook until the sauce is thick and smooth, about 5 minutes.
• Add the reserved chicken meat, stir to combine, and remove from the heat.
• Discard the bay leaf, taste, and adjust the seasoning if necessary.
• Set aside to cool completely.
• Once cooled, refrigerate until thoroughly chilled.
• Preheat the oven to 400 degrees F and position the oven rack on the lowest rung of the oven.
• Divide the chilled filling between the 2 pastry-lined pie pans and, using a spatula, smooth the filling to the edges.
• Place the egg in a small bowl and beat with 1 tablespoon of water.
• Lightly brush the edges of the overhanging pastry with some of the egg mixture.
• Top each pie dish with one of the rolled out portions of dough and trim edges so that they match the edges of the dough lining the pie pans.
• Using your fingers, pinch edges of dough together and roll inward so that the edges sit inside of the edges of the pie pans.
• Decoratively crimp the edges using your fingers, a fork, or a crimping tool.
• Using the tip of a sharp knife, cut several decorative slits in the top of each pastry to allow steam to vent while cooking.
• Brush the top of each potpie with some of the eggwash.
• Bake the potpies for 20 minutes.
• Reduce the oven temperature to 350 degrees F and continue baking the potpies until the crusts are golden brown and the filling is heated through, about 40 minutes longer.
• Remove the potpies from the oven and allow to cool slightly before serving.
• Cut the potpies into wedges and serve.
• 8 ounces all-purpose flour (about 1 1/2 cups plus 2 tablespoons)
• 1/2 teaspoon salt
• 1 stick cold butter, cut into 1/4-inch pieces
• 2 tablespoons solid vegetable shortening
• 3 tablespoons ice water
• Sift the flour and salt into a large mixing bowl.
• Incorporate the butter pieces and shortening by hand, working the fat into the flour with your fingertips until the dough starts to come together and form small pea shapes.
• Work the ice water into the dough with your fingers until it just comes together, being careful not to over-mix.
• Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out to fit into a pie pan.
• Yield: 1 (9 or 10-inch) pie crust