Chicken Pot Pie

Ingredients

• 2.5 cups all-purpose flour
• 1 tsp fine salt
• 8 ounces unsalted butter – cut into 0.5-inch cubes, very cold
• 0.66 cup ice water
• 0.25 cup all-purpose flour – for dusting when rolling
• 6 tbsp unsalted butter
• 1.5 pounds boneless, skinless chicken thighs – cut into 1-inch pieces
• 1 cup yellow onion – finely chopped
• 1 cup carrot – diced
• 0.75 cup celery – diced
• 1 tsp fresh thyme – finely chopped
• 6 tbsp all-purpose flour
• 2 cups chicken stock – low-sodium
• 1 cup whole milk
• 1 cup frozen peas
• 2 tbsp fresh parsley – chopped
• 1.5 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 1 egg – beaten (for egg wash)
• 1 tbsp water – for egg wash

Instructions

1. Make the dough: In a large bowl, whisk together 2.5 cups all-purpose flour and 1 tsp fine salt. Cut in 8 ounces cold unsalted butter until pea-sized, 3–4 minutes. Drizzle in 0.66 cup ice water and toss just until dough holds when pressed, 1–2 minutes.
2. Divide dough into 2 disks, wrap, and chill until firm, at least 45 minutes.
3. Start the filling: Melt 6 tbsp unsalted butter in a wide pot or deep skillet over medium heat. Add the chicken pieces and cook, stirring occasionally, until just cooked through and lightly opaque, 6–8 minutes. Transfer chicken to a plate, leaving butter in the pan.
4. Add the onion, carrot, and celery to the same pan and cook over medium heat until softened, 5–7 minutes. Stir in the thyme until fragrant, about 30 seconds.
5. Sprinkle 6 tbsp all-purpose flour over the vegetables and cook, stirring, until the roux is foamy and blond, 2 minutes. Slowly whisk in 2 cups chicken stock followed by 1 cup whole milk; bring to a gentle simmer and cook, stirring, until thick and bubbling, 5–7 minutes.
6. Return the chicken to the pan and stir in the frozen peas; simmer 3 minutes. Off heat, stir in the parsley, 1.5 tsp kosher salt, and 0.5 tsp black pepper. Let the filling cool until warm, 20–30 minutes.
7. Roll the bottom crust: On a surface dusted with the 0.25 cup all-purpose flour, roll one dough disk into a 12-inch round. Fit into a 9-inch pie dish, letting excess hang over; chill 10 minutes.
8. Fill and top: Spoon the cooled filling into the pie shell. Roll the second disk into a 12-inch round and lay over the filling. Trim, fold under, and crimp the edges to seal. Beat the egg with 1 tbsp water and brush over the top. Cut 4–6 small vents. Chill the assembled pie 10 minutes while you preheat the oven to 425°F.
9. Bake on a rimmed sheet: Bake at 425°F for 20 minutes. Reduce to 375°F and continue baking until the crust is deep golden and filling bubbles through the vents, 25–30 minutes.
10. Rest 15–20 minutes to set before slicing and serving.