My husband wants Chicken Pot Pie for dinner. I was just about to prepare the crust when I realized I have one, shaped into a disc, in the freezer. I was planning to put the pie in the oven in about three hours. Is that enough time to thaw an almost two inch thick disc of dough? And, is it even recommended to thaw dough on the counter, or will it mess with integrity of the dough (vs. slow thawing in the fridge)? I already have my cubed butter frozen and my ingredients and equipment on the counter to make a new crust...at this hour, is that my best bet?