Classic Chicken Pot Pie

1 . Stage

Separately freeze flour and butter 30 minutes.

2 . Stage

In a large food processor, pulse flour, baking powder, and kosher salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the motor running, slowly pour in 1/2 cup ice water, 1 tablespoon at a time, until dough just comes together and is moist but not wet and sticky (test by squeezing some with your fingers).

3 . Stage

Turn out dough onto a lightly floured surface. Form into 2 balls, then flatten into 2 discs (make sure there are no/minimal cracks). Cover with plastic wrap and refrigerate at least 30 minutes or up to 3 days.

4 . Stage

In a large pot over medium heat, melt butter. Add onions and carrots and cook, stirring occasionally, until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook, stirring constantly, until mixture turns golden and is beginning to bubble, about 3 minutes. Gradually whisk in broth. Bring to a boil and cook, stirring occasionally, until thickened, about 5 minutes.

5 . Stage

Remove from heat and stir in cream, then add chicken, peas, parsley, and thyme; season with kosher salt and pepper. Let cool.

6 . Stage

Place a rack in center of oven; preheat to 375°. On a lightly floured surface, roll out one disc of dough to a large round about 1/4" thick. Transfer to a deep 9" pie dish, then add filling. Roll out second disc of dough to a large round about 1/4" thick. Arrange on top of filling. Press edges of top and bottom dough rounds together. Using a sharp knife or kitchen shears, trim edges of dough, leaving about 1/4" overhang. Fold excess dough underneath dough on top rim of pie pan. Using clean fingers, crimp to seal.

7 . Stage

Brush top of dough with egg wash. Using a paring knife, cut 4 small slits into top of crust. Sprinkle with sea salt.

8 . Stage

Bake pot pie until crust is golden brown, about 45 minutes. Let cool at least 15 minutes before serving.