Roasted Chicken Pot Pie

Ingredients

• 2 1/2 cups all-purpose flour
• 8 ounces (2 sticks) unsalted butter, cut into 1/2-inch cubes
• 1/4 cup finely grated Parmesan
• Pinch of salt
• 8 tablespoons ice water
• 3 pounds bone-in, skin-on chicken thighs, rinsed and patted dry
• 2 tablespoons olive oil
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon paprika
• Kosher salt and ground black pepper
• 6 tablespoons unsalted butter
• 1 large onion, chopped finely
• Kosher salt and ground black pepper
• 3 medium carrots, peeled and cut crosswise into 1/4-inch pieces
• 1 small bulb fennel, cut into quarters and sliced crosswise into 1/4-inch pieces
• 1 parsnip, peeled and cut crosswise into 1/4-inch pieces
• 4 cloves garlic, minced
• 6 tablespoons all-purpose flour
• 1/4 cup dry sherry
• 4 cups chicken stock, plus additional as needed for thinning the sauce
• 1/4 cup milk
• 3/4 cup frozen peas
• 3 tablespoons finely chopped fresh Italian parsley leaves
• 2 teaspoons chopped fresh thyme leaves
• All-purpose flour, for dusting
• 1 large egg, for egg wash

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