Classic Chicken Pot Pie

• For the crust
• 9 oz. (2 cups) unbleached all-purpose flour
• 3/4 tsp. table salt
• 6 oz. (12 Tbs.) cold unsalted butter, cut into 10 pieces
• For the filling
• 5 Tbs. olive oil
• 2-1/2 lb. boneless, skinless chicken thighs or breasts
• Kosher salt and freshly ground black pepper
• 1/2 lb. medium cremini mushrooms, quartered (2 cups)
• 1-1/2 cups frozen pearl onions, thawed and patted dry
• 4 medium carrots, peeled and sliced 1/2 inch-thick (1-1/2 cups)
• 3 medium cloves garlic, minced
• 2 oz. (4 Tbs.) unsalted butter, cut into 3 pieces
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• 3 cups lower-salt chicken broth
• 1 cup half-and-half or heavy cream
• 1-3/4 lb. red potatoes, cut into 1/2-inch dice (5 cups)
• 1 cup frozen petite peas, thawed
• 1/4 cup dry sherry
• 1/4 cup chopped fresh flat-leaf parsley
• 2 Tbs. chopped fresh thyme
• 1-1/2 Tbs. Dijon mustard

1. Make the crust
2. Put flour & salt in food processor and pulse to blend. Add butter and pulse until the butter pieces are the size of peas, 10-12 pulses. Drizzle 3 T cold water over mixture. Pulse until dough forms moist crumbs that are just beginning to clump together, 8-9 pulses more.
3. Turn crumbs onto a large piece of plastic wrap and gather into a pile. With the heel of your hand, gently smear the dough away from you until the crumbs come together. Shape dough into a 4" square, wrap tightly in plastic, and refrigerate until firm, at least 2 hours.
4. Make the filling
5. Heat 2 T of the oil in a 7- to 8qt Dutch oven over med-high heat until very hot. Generously season chicken with salt and pepper. Working in 2 batches, brown chicken well on both sides, 4-5 min per side, adding 1 T oil with the 2nd batch. Transfer chicken to a cutting board and cut into 3/4-1" pieces Put chicken in a large bowl.
6. Add 1 T oil to pot and heat over med-high heat until hot. Add mushrooms. Cook without stirring for 1 min. Continue cooking, stirring occasionally, until well browned, 3-4 min. Transfer mushrooms to the bowl of chicken.
7. Reduce the heat to medium and add the remaining 1 T oil and then onions and carrots to the pot. Cook, stirring occasionally, until the edges are browned, 8-9 min. Add garlic and stir constantly until fragrant, about 30 seconds. Scrape vegetables into the bowl of chicken and mushrooms.FINISH ABOVE

crust, flour, salt, cold unsalted butter, filling, olive oil, chicken, kosher salt, cremini mushrooms, frozen pearl onions, carrots, garlic, unsalted butter, flour, lowersalt, heavy cream, red potatoes, frozen petite peas, sherry, parsley, thyme, mustard

Taken from www.epicurious.com/recipes/member/views/classic-chicken-pot-pie-50126935 (may not work)