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1
Preheat the oven to 425.
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2
Put the chicken in a medium roasting pan, season generously with salt and pepper.
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3
Roast the chicken for 20 minutes, until it is partially cooked.
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4
Discard the skin and shred the meat.
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5
Leave the oven on.
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6
Meanwhile, in a medium saucepan, boil the stock until reduced to 2 cups, about 15 minutes; keep warm.
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7
Melt the butter in a large, deep skillet.
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8
Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until softened and golden, about 6 minutes.
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9
Sprinkle the flour over the mushrooms and cook, stirring, until evenly coated.
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10
Add the reduced stock and the cream and whisk until thickened, about 3 minutes.
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11
Add the shredded chicken, parsley and thyme and season the filling with salt and pepper; let cool.
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12
In a food processor, pulse the flour with the salt.
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13
Add the butter and pulse until the mixture resembles coarse meal.
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14
Add the sour cream and pulse just until the pastry comes together.
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15
Turn the pastry out onto a lightly floured surface and divide it into thirds; pat two of the thirds into 1 disk and the remaining third into another disk.
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16
Wrap the disks in plastic and refrigerate them until firm, at least 30 minutes.
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17
On a lightly floured surface, roll out the larger piece of pastry to a 15-inch round.
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18
Transfer the pastry to a deep 10-inch glass pie plate.
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19
Spoon the chicken filling into the pastry and brush the rim with the egg wash.
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20
Roll out the remaining pastry to an 11-inch round and carefully lay it on top of the filling.
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21
Press the edges of the pastry to seal and trim the overhang to 1 inch.
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22
Fold the overhanging pastry dough under itself and crimp it decoratively to seal.
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23
Cut 4 slashes in the top crust and brush with the egg wash.
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24
Bake the pie for 20 minutes, or until the pastry is lightly golden.
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25
Lower the temperature to 350i 1/2 and bake for 40 minutes longer, or until the top and bottom crusts are golden and the filling is bubbling.
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26
Cover the pie loosely with foil if the top crust browns too quickly.
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27
Let the chicken pie stand for 15 minutes before serving.
