Chicken Pot Pie – The Ranch Table

Ingredients

• 4 large egg yolks, at room temperature, plus 1 large yolk, for egg wash
• 3 ½ cups all-purpose flour
• ½ teaspoon kosher salt
• 1 ¼ cups (2 ½ sticks) unsalted butter, cut into cubes and chilled
• One whole 5-pound chicken
• 2 medium yellow onions, peeled and halved
• 2 teaspoons black peppercorns
• 1 bay leaf
• ¼ cup olive oil
• 2 large yellow onions, finely diced (about 4 cups)
• 6 garlic cloves, finely chopped
• 2 large red bell peppers, finely chopped
• 8 carrots, peeled and sliced into ½-inch rounds (about 2 cups)
• 16 crimini or Baby Bella mushrooms, chopped
• 4 celery stalks, finely chopped (about 2 cups)
• 1 ½ cups fresh or frozen corn
• 1 ½ cups fresh or frozen peas
• Kosher salt and freshly ground black pepper
• ¼ cup (½ stick) unsalted butter
• 4 to 8 cups chicken broth (saved from poaching the chicken)
• 2 tablespoons Italian parsley, finely chopped
• 2 teaspoons fresh thyme leaves
• ¼ cup all-purpose flour