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1
Divide the piecrust dough into 4 separate portions and form into 4 disks.
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2
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.
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3
Trim the edges of the dough so that 1/2-inch dough hangs over the sides of the pans.
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4
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.
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5
Season the chicken pieces with the salt and pepper.
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6
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.
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7
Drain all fat from the Dutch oven and add the chicken broth, bay leaf, poultry seasoning, and chicken rub seasoning.
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8
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.
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9
Transfer the chicken pieces to a plate and set aside until cool enough to handle.
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10
When the chicken is cool enough to handle, remove the meat from the bones and tear into bite-size pieces.
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11
Set aside.
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12
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.
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13
Cover the pot, reduce heat to a simmer, and cook until the vegetables are very tender, about 30 minutes.
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14
Combine the flour and butter in a mixing bowl to form a thick paste-like mixture.
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15
Ladle some of the hot chicken broth into the mixing bowl and whisk to combine with the flour-butter mixture.
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16
When smooth, add this mixture to the pot and stir to combine well.
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17
Bring the sauce to a low boil and continue to cook until the sauce is thick and smooth, about 5 minutes.
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18
Add the reserved chicken meat, stir to combine, and remove from the heat.
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19
Discard the bay leaf, taste, and adjust the seasoning if necessary.
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20
Set aside to cool completely.
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21
Once cooled, refrigerate until thoroughly chilled.
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22
Preheat the oven to 400 degrees F and position the oven rack on the lowest rung of the oven.
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23
Divide the chilled filling between the 2 pastry-lined pie pans and, using a spatula, smooth the filling to the edges.
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24
Place the egg in a small bowl and beat with 1 tablespoon of water.
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25
Lightly brush the edges of the overhanging pastry with some of the egg mixture.
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26
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.
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27
Using your fingers, pinch edges of dough together and roll inward so that the edges sit inside of the edges of the pie pans.
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28
Decoratively crimp the edges using your fingers, a fork, or a crimping tool.
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29
Using the tip of a sharp knife, cut several decorative slits in the top of each pastry to allow steam to vent while cooking.
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30
Brush the top of each potpie with some of the eggwash.
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31
Bake the potpies for 20 minutes.
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32
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.
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33
Remove the potpies from the oven and allow to cool slightly before serving.
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34
Cut the potpies into wedges and serve.
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35
8 ounces all-purpose flour (about 1 1/2 cups plus 2 tablespoons)
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36
1/2 teaspoon salt
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37
1 stick cold butter, cut into 1/4-inch pieces
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38
2 tablespoons solid vegetable shortening
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39
3 tablespoons ice water
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40
Sift the flour and salt into a large mixing bowl.
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41
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.
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42
Work the ice water into the dough with your fingers until it just comes together, being careful not to over-mix.
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43
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.
