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1
For the pastry crust: Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade.
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2
Add the shortening and 4 tbsp of cold, unsalted butter and mix quickly with your fingers until each piece is coated with flour.
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3
Pulse 10 times, or until the fat is the size of peas.
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4
With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.
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5
Dump the dough out onto a floured board and knead quickly into a ball.
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6
Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
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7
Breakdown rotisserie chicken, using dark and white meat, no skin and careful to remove all bones~ Cut the chicken into a chunky dice.
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8
Preheat the oven to 375 degrees F.
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9
For the pot pie filling: In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
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10
In a large pot or Dutch oven, melt 2 tbsps of the butter and saute the onions, for 10 minutes.
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11
Then add celery, carrots and mushrooms to the onions and cook over medium-heat for 5 minutes, to combine and mushrooms to fully cook.
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12
Add the flour and cook over low heat, stirring constantly, for 2 minutes.
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13
Add the hot chicken stock to the sauce.
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14
Simmer over low heat for 1 more minute, stirring, until thick.
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15
Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream.
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16
Add the cubed chicken, peas, and parsley.
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17
Mix well.
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18
Set aside.
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19
After 30 minutes in the fridge, unwrap the pie crusts and place onto a floured work surface.
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20
Roll the pastry crust out to a 13 in in diameter circle.
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21
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.
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22
Crimp the dough to fold over the side, pressing it to make it stick.
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23
Brush the dough with egg wash and make 6 slits in the top.
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24
Sprinkle with sea salt and cracked pepper.
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25
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.
