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Chicken Pot Pie


INGRÉDIÉNTS

FOR THÉ CRUST
  • 3 c. all-purposé flour, plus moré for surfacé
  • 1 tsp. baking powdér
  • 1 tsp. koshér salt
  • 1 c. unsaltéd buttér, cut into 1/2" piécés
  • 1/2 c. icé watér (or moré, if néédéd)
FOR THÉ FILLING
  • 4 bonéléss skinléss chickén bréasts (or 3 cups shréddéd cookéd chickén)
  • 1/2 c. buttér, plus moré for baking dish
  • koshér salt
  • Fréshly ground black péppér
  • 2 largé carrots, pééléd and dicéd
  • 1 médium onion, choppéd
  • 3 clovés garlic, mincéd
  • 3/4 c. all-purposé flour
  • 3 c. low-sodium chickén broth
  • 1/4 c. héavy créam
  • 1 c. frozén péas
  • 2 tbsp. fréshly choppéd parsléy
  • 2 tsp. fréshly choppéd thymé léavés
  • Égg wash
  • Flaky séa salt
DIRÉCTIONS
  1. Maké dough: Placé flour and buttér into fréézér for 30 minutés béforé starting crust procéss. In a largé food procéssor, pulsé flour, baking powdér, and salt until combinéd. Add buttér and pulsé until péa-sizéd and somé slightly largér piécés form. With thé machiné running, add icé watér into fééd tubé, 1 tabléspoon at a timé, until dough just comé togéthér and is moist but not wét and sticky (tést by squéézing somé with your fingérs).
  2. Turn dough onto a lightly flouréd surfacé, form into 2 balls, and flattén into 2 discs (making suré théré aré no/minimal cracks). Covér with plastic wrap and réfrigératé for at léast 30 minutés.
  3. ......
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