Prepare this chicken pot pie in advance by baking, cooling, and refrigerating. Make the filling up to 1 day ahead, storing it in the refrigerator, then combine all elements and bake when ready to serve.
1. All-purpose flour 2. Unsalted butter 3. Baking powder 4. Kosher salt
CRUST
1. Unsalted butter 2. Yellow onion 3. Carrots 4. Garlic 5. Low-sodium chicken broth
FILLING
Combine dry ingredients: In a large bowl, mix together the all-purpose flour, baking powder, and kosher salt for the crust. In another bowl, combine the all-purpose flour and salt for the filling.
Step 1
Incorporate fats: Cut the unsalted butter into small pieces and add it to the dry ingredients for both the crust and the filling. Use a pastry blender or your fingertips to blend the butter into the flour until it resembles coarse crumbs.
Step 2
Add liquid ingredients: For the crust, slowly pour in ice water, one tablespoon at a time, while mixing with a fork until the dough just comes together. For the filling, gradually whisk in the low-sodium chicken broth until well combined.
Step 3
Form dough and filling: For the crust, divide the dough into two equal portions and shape them into discs. Wrap each disc in plastic wrap and refrigerate. For the filling, once the broth is fully incorporated, stir in the remaining ingredients until evenly distributed.
Step 4
Chill and rest: Chill both the crust and the filling in the refrigerator for at least 30 minutes to allow the dough to rest and the flavors of the filling to meld together before assembling the pot pie.
Step 5