Easy Chicken Pot Pie

Make pie dough: In a food processor add flour, cold butter, salt, and an egg. Pulse just until butter is broken into pea sized pieces. Add in 2 tbsp of sour cream, and 4 tbsp ice water and pulse until combined.
Form into 2 disks and wrap with plastic. Refrigerate for one hour or up to overnight.
Sauté vegetables: Melt butter in a large pot, sauté onions, carrots and celery on medium high heat for 5-7 minutes.
Finish filling: Add in garlic, sage, thyme, flour and chicken. Reduce heat to medium and cook for about 5 minutes.
Stir in chicken broth and cover with a lid and simmer for about 10 minutes.
Add cream, frozen peas, salt, pepper and chopped parsley, stir to combine. Give the mixture a taste and add any additional salt and pepper to taste.
Cool mixture: Pour out onto baking sheet to cool. This is the fastest way we have found to quickly cool the mixture down! You can even pop it in the freezer to speed things up too.
Roll out bottom pie crust and lay into a deep pie pan. Poke holes in the bottom of the crust with a fork.
Fill crust with cooled chicken mixture. Roll out top crust, make sure to cut slits for steam to escape. Crimp edges of crust with thumbs and index fingers in a fluted pattern making sure to seal top crust to bottom crust.
Bake: Brush with egg wash and bake for at 425°F for 30 minutes then reduce oven temperature to 375°F for an additional 20 minutes.
Allow to cool for at least 30 minutes before serving.