Double Crusted Chicken Pot Pie Recipe

Ingredients

• For the crust:
• 2 1/2 cups (12 1/2 ounces) all-purpose flour, divided
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 16 tablespoons (8 ounces) cold unsalted butter, cut into 1/4-inch cubes
• 6 to 7 tablespoons whole milk
• For the filling:
• 2 cups homemade or store-bought low sodium chicken broth
• 1 1/2 pounds skinless, boneless, chicken thighs, legs, breasts, or a mix
• 3 tablespoons olive oil
• 3 medium leeks, white and light green parts, washed, halved vertically and cut into 1/2-inch half moons (about 3 cups)
• 2 medium stalks celery, cut into 1/4-inch pieces (1 cup)
• 2 medium carrots, peeled, halved vertically and cut into 1/2-inch half moons (1 1/3 cups)
• Kosher salt and freshly ground black pepper
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 cup plus 2 teaspoons whole milk, divided
• 3 tablespoons chopped parsley
• 1 tablespoon finely chopped fresh thyme leaves
• 1 cup frozen peas
• 1 large egg yolk

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