Chicken Pot Pie without Soggy Crust on the Bottom!

Ingredients

• For the flaky butter crust:
• 1 tablespoon sugar
• 1/2 teaspoon table salt
• 1/3 cup water
• 1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch dice
• 2 1/4 cups all-purpose flour, plus more for rolling
• For the pot pies:
• Flaky butter crust (from above)
• 1 large egg
• 1 teaspoon water
• 3 tablespoons canola or other neutral oil
• 4 medium yellow onions, diced
• 1 pound carrots, cut in half lengthwise then into 1/2-inch-thick half-moons
• 6 celery ribs, cut in half lengthwise then into 1/2-inch-thick slices at an angle
• 4 sprigs fresh thyme
• 6 fresh sage leaves
• 2 sprigs fresh rosemary
• 2 fresh or dried bay leaves
• Kosher salt and freshly ground black pepper
• 2 quarts chicken stock or store-bought unsalted chicken broth
• two 2 1/2-pound chickens, each cut into 8 pieces (2 wings, 2 legs, 2 breasts, 2 thighs)
• 4 tablespoons (1/2 stick) unsalted butter
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• one 10-ounce package frozen baby peas (2 cups)

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