Classic Double Crust Chicken Pot Pie

he BEST recipe for Chicken Pot Pie! Carrots, peas, and rotisserie chicken (or use leftover turkey from Thanksgiving!) come together in a deliciously flavorful gravy. All wrapped up in a buttery, flaky pie crust! If you’ve only tried frozen pot pies from the store…please, I’m begging you, make this.

Ingredients
For the pie crust

•  1/4 cup very cold water
•  2 cups flour
•  1 tablespoon sugar
•  1 teaspoon salt
•  1/2 cup (1 stick) cold salted butter
•  6 tablespoons butter-flavored shortening
•  1 egg, beaten and DIVIDED

For the filling

•  1/2 cup onion, chopped
•  1 cup carrots, chopped
•  1/2 cup celery, chopped
•  1/2 cup butter (1 stick)
•  1/2 cup flour
•  2 and 1/2 cups chicken broth
•  1 cup milk
•  3/4 teaspoon salt
•  1/2 teaspoon pepper
•  1/4 or 1/2 teaspoon celery seed (to taste)
•  1 sprig fresh thyme, or 1/4 teaspoon dried thyme, optional
•  1 pound shredded rotisserie chicken (about 4 cups)
•  1 cup frozen peas

Instructions

1. Measure out 1/4 cup water into a glass measuring cup and stick it in the freezer.
2. In a large bowl, whisk together 2 cups flour, sugar, and 1 teaspoon salt.
3. Use a pastry cutter or fork to cut in the butter and shortening. Cut until it looks like coarse crumbs. Don't overdo it! You want pea-size pieces of butter.
4. ..................

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