Creamy Curry-Spiced Chicken Pot Pie

For dough, add flour, curry powder, and salt to the bowl of a food processor and pulse until combined. Add shortening and cold butter. Pulse until combined and mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, pulsing after each addition, until mixture comes together (See Note). Wrap in plastic and chill until ready to use, or up to 24 hours.

For filling, melt butter in a 10-inch cast-iron skillet over medium-high heat. Add chicken, onion, celery, carrots, and curry powder; cook, stirring occasionally, until onion is softened, about 10 minutes. An instant-read thermometer inserted into thickest parts of chicken should register 165 degrees F (74 degrees C). Reduce heat to medium; add flour and cook, stirring frequently, about 3 minutes more. Slowly stir in broth and yogurt; simmer until thickened, about 5 minutes. Remove from heat. Stir in apple, cilantro, salt, pepper, and thyme.

Preheat the oven to 400 degrees F (200 degrees C). 

To assemble pie, lightly flour a surface, unwrap dough, and roll out to about 1/8-inch thickness. Cut out shapes from dough with 2 1/2- to 3-inch cookie cutters. Arrange shapes on top of filling, overlapping as needed to cover. Brush egg over dough shapes. 

Bake in the preheated oven until pastry is golden brown and filling is bubbly, about 30 minutes. Cool at least 15 minutes before serving. Garnish with additional cilantro.