Chicken Pot Pie - Atlanta Magazine

Ingredients

• 3 1/4 sticks unsalted butter
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup cold water with an ice cube in it
• 1 (about 3 pounds) velvetized chicken
• 1 medium onion, peeled and diced (about 1 ½ cups)
• 2 tablespoons (1/4 stick) unsalted clarified butter
• 2 cups sliced mushrooms
• 2 large carrots, peeled and sliced into thin rounds (about 2 cups)
• 2 large parsnips, peeled and sliced into thin rounds (about 2 cups)
• 4 tablespoons (1/2 stick) unsalted butter
• ¼ cup all-purpose flour
• 1 pint pearl onions, peeled and blanched according to package instructions
• 1 cup frozen small green peas