Classic Chicken Pot Pie

Separately freeze flour and butter for 30 minutes.

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 ice water, 1 Tbsp. at a time, until dough just comes together and is moist but not wet and sticky (test by squeezing some with your fingers).

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 and up to 3 days.

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 begins to bubble, about 3 minutes. Gradually whisk in broth. Bring to a boil and cook, stirring occasionally, until thickened, about 5 minutes.

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

Arrange 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 rounds together. Using a sharp knife or kitchen shears, trim edges of dough, leaving a 1/4" overhang. Fold excess dough underneath dough on top rim of pie dish. Using clean fingers, crimp to seal.

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

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