Chicken Pot Pie
"Buttery and flaky homemade chicken pot pie is made with simple ingredients and basic baking methods. This savory recipe features a perfectly golden brown..."
INGREDIENTS
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360 grams (3 cups) all-purpose flour
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1 teaspoon kosher salt
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226 grams (2 sticks, 1 cup) unsalted butter, cold
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114-168 grams (8-12 tablespoons, 120-180 milliliters) ice water
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900 grams (2 pounds) boneless skinless chicken thighs (substitute with chicken breast if preferred)
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1 medium (about 135 grams, 5 ounces) carrot
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1 stalk (about 70 grams, 2.5 ounces) celery
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1 small or ½ large (about 135 grams, 6 ounces) white or yellow onion
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2 cloves garlic
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113 grams (1 stick, ½ cup) unsalted butter
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60 grams (½ cup) all-purpose flour
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420 grams (1 ¾ cups , 420 milliliters) chicken broth
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118 grams (½ cup, 120 milliliters) heavy cream + more for brushing the top of the pie
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1 teaspoon kosher salt + more for seasoning the chicken
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¾ teaspoon black pepper + more for seasoning the chicken
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1 tablespoon fresh thyme
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150 grams (1 cup) fresh or frozen peas
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