Chicken Pot Pie

In a large bowl, whisk together the flour and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.

Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

In a large skillet or Dutch oven, melt 4 tablespoons of butter over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove chicken from skillet and set aside.

Add the diced onion and carrots to the skillet and cook until softened, about 5-7 minutes.

Stir in the 1/4 cup of flour and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the chicken broth and heavy cream until smooth. Bring to a simmer, stirring, until the sauce thickens.

Return the cooked chicken to the skillet. Stir in the frozen peas, salt, and pepper. Cook for 2-3 minutes until heated through. Remove from heat and let cool slightly.

Preheat oven to 400°F (200°C).

On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges.

Pour the cooled chicken and vegetable filling into the pastry-lined pie plate.

Roll out the second disk of dough into an 11-inch circle. Place it over the filling. Trim the edges, leaving about a 1/2-inch overhang, and crimp the top and bottom crusts together.

Cut several slits in the top crust to allow steam to escape.

Brush the top crust with the beaten egg wash.

Bake for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and bake for another 25-30 minutes, or until the crust is golden brown and the filling is bubbly.