CLASSIC CHICKEN POT PIE
3 cups (360 g.) all-purpose flour, plus more for surface
1 cup (2 sticks) unsalted butter, cut into 1/2″ pieces
1 tsp. baking powder
1 tsp. kosher salt
1/2 cup ice water
1/2 cup (1 stick) unsalted butter, plus more for dish
1 medium yellow onion, finely chopped
2 large carrots, peeled, finely chopped
3 cloves garlic, finely chopped
1/2 cup (60 g.) all-purpose flour, plus more for surface
3 cups low-sodium chicken broth
1/4 cup heavy cream
4 (8-oz.) boneless, skinless chicken breasts, poached, cut into cubes
1 cup frozen peas
2 Tbsp. finely chopped fresh parsley
2 tsp. finely chopped fresh thyme
Kosher salt
Freshly ground black pepper
1 large egg, lightly beaten
Flaky sea salt
