Divide the piecrust dough into 4 separate portions and form into 4 disks. 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. Trim the edges of the dough so that 1/2-inch dough hangs over the sides of the pans. 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.

Season the chicken pieces with the salt and pepper. 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. Drain all fat from the Dutch oven and add the chicken broth, bay leaf, poultry seasoning, and chicken rub seasoning. 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. Transfer the chicken pieces to a plate and set aside until cool enough to handle. When the chicken is cool enough to handle, remove the meat from the bones and tear into bite-size pieces. Set aside.

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. Cover the pot, reduce heat to a simmer, and cook until the vegetables are very tender, about 30 minutes.

Combine the flour and butter in a mixing bowl to form a thick paste-like mixture. Ladle some of the hot chicken broth into the mixing bowl and whisk to combine with the flour-butter mixture. When smooth, add this mixture to the pot and stir to combine well. Bring the sauce to a low boil and continue to cook until the sauce is thick and smooth, about 5 minutes. Add the reserved chicken meat, stir to combine, and remove from the heat. Discard the bay leaf, taste, and adjust the seasoning if necessary. Set aside to cool completely. Once cooled, refrigerate until thoroughly chilled.

Preheat the oven to 400 degrees F and position the oven rack on the lowest rung of the oven.

Divide the chilled filling between the 2 pastry-lined pie pans and, using a spatula, smooth the filling to the edges. Place the egg in a small bowl and beat with 1 tablespoon of water. Lightly brush the edges of the overhanging pastry with some of the egg mixture. 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. Using your fingers, pinch edges of dough together and roll inward so that the edges sit inside of the edges of the pie pans. Decoratively crimp the edges using your fingers, a fork, or a crimping tool. Using the tip of a sharp knife, cut several decorative slits in the top of each pastry to allow steam to vent while cooking. Brush the top of each potpie with some of the eggwash.

Bake the potpies for 20 minutes. 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.

Remove the potpies from the oven and allow to cool slightly before serving. Cut the potpies into wedges and serve.

8 ounces all-purpose flour (about 1 1/2 cups plus 2 tablespoons)

1/2 teaspoon salt

1 stick cold butter, cut into 1/4-inch pieces

2 tablespoons solid vegetable shortening

3 tablespoons ice water

Sift the flour and salt into a large mixing bowl. 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. Work the ice water into the dough with your fingers until it just comes together, being careful not to over-mix.

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.

Yield: 1 (9 or 10-inch) pie crust