1cupcold unsalted butter(2 sticks) , cut into ½-inch cubes
1tablespoonapple cider vinegar
8tablespoonsice cold water
1 ½cupsonion, chopped
½cupdry white wine
4cupswarm chicken stock, just below simmering
5cupsrotisserie chicken, in bite-size pieces, white and dark meat
2cupsfrozen peas and carrots
1tablespoonfresh rosemary, finely chopped
1tablespoonfresh sage, finely chopped
1tablespoonfresh thyme leaves
Salt and pepper, to taste
1egg, slightly beaten to coat crusts
Combine flour, dried thyme, dried sage, baking powder, and salt in food processor. Pulse a few times to mix.
Add the cubed butter in 4 additions. Mixture should have a coarse texture.
In a small bowl, combine apple cider vinegar and cold water. With machine running, slowly pour in cold cider mixture until dough balls up to one side.
Transfer dough to lightly floured surface. Halve the dough and form into two discs. Wrap each tightly with plastic wrap.
Refrigerate at least 30 minutes prior to rolling out. (Dough can be made 3 days ahead of assembly. Keep chilled, or freeze up to 1 month.)
In a large sauté pan, melt butter over medium heat. Add onions, celery, and shallots. Season with salt and pepper. Sauté until brown, about 8 minutes, stirring frequently.
Add wine, and reduce by half, about 3 minutes. Mix in flour, and stir for 2 minutes. Slowly whisk in hot stock until completely incorporated. Let bubble and thicken for 7-10 minutes.
Stir in chicken, peas and carrots, corn, and fresh herbs. Season to taste with salt and pepper. Remove from heat. Let cool while rolling out dough. (Filling can be made 1 day ahead of assembly. Bring to room temperature before continuing.)
Preheat oven to 375°F.
On a floured surface, cut the rounds of dough into thirds. Roll each third into an 8-inch circle, about ⅛-inch thick.
Place into aluminum pan or ramekin. Lightly press the dough into the sides and bottom of each pan. Let the excess crust hang over the edges.
Generously pile filling into each pan. Use all the filling. Fold excess crust over filling, leaving an exposed area of filling in the center for steam to escape. (Can be assembled a few hours before baking. Cover and refrigerate. Let sit at room temperature 20 minutes before continuing.)
Brush crust with beaten egg. Place prepared pies on a large rimmed baking sheet.
Bake 45 – 50 minutes in preheated oven, until tops are golden brown and filling is bubbly. Let sit 10 minutes before serving. Enjoy!
If baking pot pies from frozen unbaked prior, let thaw completely and bake as instructed above. If reheating frozen baked pot pies, let thaw completely then bake at 375 degrees F until warmed through.* Recipe generously adapted from Guy Fieri