Chicken Pot Pie: A Comfort Food Classic Done Right!

Instructions:

1. Combine flour and salt in a food processor or large bowl.
2. Cut in the cold butter until mixture resembles coarse crumbs.
3. Gradually add ice water, mixing until the dough just comes together.
4. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
5. Melt butter in a large saucepan over medium heat.
6. Sauté onion, carrots, and celery until softened.
7. Stir in flour and cook for 1-2 minutes.
8. Gradually whisk in chicken broth and heavy cream until smooth.
9. Bring to a simmer and cook until thickened.
10. Stir in cooked chicken, frozen peas, frozen mixed vegetables, thyme, and sage.
11. Season with salt and pepper to taste.
12. Preheat oven to 400°F (200°C).
13. Roll out half of the dough to fit the bottom of the pie dish.
14. Press the dough into the pie dish. Trim and crimp the edges.
15. Pour the chicken filling into the pie crust.
16. Roll out the remaining dough for the top crust. Cut slits in the top crust to vent steam.
17. Place the top crust over the filling and crimp the edges to seal.
18. Brush the top crust with egg wash.
19. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. Check for internal temperature over 165F.
20. Let cool slightly before serving.