Preheat over to 400 degrees

Buttermilk pie crust dough

1 tablespoon granulated sugar

1 teaspoon Kosher salt

1 cup very cold unsalted butter, cut into small cubes (2 standard sticks) ( I keep frozen sticks in the freezer)

⅓ cup cold buttermilk plus 1 tablespoon - plus more as needed

Instructions

In a large bowl, whisk flour, salt, and sugar until well evenly combined.

Add the VERY COLD cubes of butter (freeze it beforehand, see notes). Using a pastry blender tool, cut the butter into the flour until you get pea-sized crumbles. Note: “Cutting butter into flour” means to break up the butter into small pieces until fully coated and incorporated.

Then, rub larger chunks of butter into the flour between your thumb and the tip of your fingers, breaking it up into pea-size crumbles or smaller. Tip: work the dough quickly so the butter stays cold.

Add ⅓ cup plus 1 tablespoon of cold buttermilk. Mix with your hands, tightly pressing the dough, until a manageable dough forms. The dough will look very shaggy and crumbly first, but will come together as you press. If it is still too crumbly, add more buttermilk, 1 tablespoon at a time as needed.

Transfer dough to a clean surface and press a few more times until it comes together. Divide the dough in half and form 2 flat disks. Wrap tightly with plastic wrap and refrigerate for at least 2 hours or overnight before using.

Using Food Processor

In a large 8-cup food processor, pulse flour, salt, and sugar until evenly combined.

Add the VERY COLD cubed butter and pulse a few times until a pea-size coarse meal forms.

Add ⅓ cup plus 1 tablespoon of cold buttermilk. Run the food processor for several seconds continuously or until a dough starts to form. At first, it will look like it's not coming together, but it will. Stop as soon as a dough forms. Note: If it still looks crumbly after several seconds, add more buttermilk as needed, 1 tablespoon at a time.

Transfer to a clean surface and divide the dough in half. Press the dough and form two flat disks. Wrap each disk with plastic wrap and refrigerate for at least 2 hours or overnight before using.

Chicken pot pie filling

In a large skillet, cook the seasoned chicken about 6-8 minutes per side. Set aside and let it rest.

Add the vegetables with the butter and cook the celery, carrots, onions, and garlic until softened, about 7 minutes.

Add flour and toss to coat the vegetables.

Gradually add broth, stirring to dissolve the flour.

Add fresh thyme, salt, pepper, garlic powder, olive oil

Add heavy cream. Simmer for 5 minutes, stirring so not to let it burn

Shred chicken while simmering cream and add to the skillet, then add peas. Season to taste. Let cool slightly.

Put Your Pie Together

Roll the dough into 12-inch circles. Place 1 circle on top of a 9-inch pie pan. There should be overhang.

Fill the pie with the chicken pot pie filling.

Cover with the second rolled out dough.

Crimp the edges after adding the second dough to the pie

Brush with egg wash.

Cut slits on top or use a fork

Bake at 400 degrees F for 35-40 minutes. 15 minutes into the baking time, cover edges with a pie crust shield or foil to prevent edges from browning too soon.