Chicken Pot Pie
Ingredients
- 7 tablespoons unsalted butter
- 2 pounds boneless, skinless chicken thighs (about 7), cut into 1/2-inch dice
- 14 ounces carrots, diced
- 12 ounces celery, diced
- 10 ounces onions, diced
- 2 tablespoons kosher salt
- 2 cups fresh corn kernels
- 4 1/2 cups chicken stock
- 2 1/2 tablespoons all-purpose flour, plus more for dusting
- 2 1/2 cups heavy cream
- 1/3 cup flat-leaf parsley, chopped
- Pie Dough, recipe follows
- 1 egg yolk, beaten
- 3 cups all-purpose flour
- Pinch kosher salt
- Pinch sugar
- 2 cups (4 sticks) unsalted butter, ice cold and cubed
- 1/3 cup ice cold water
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