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.
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