The Ultimate Creamy Chicken Pot Pie From Scratch

Ingredients

• 2 ½ cups (300g) all-purpose flour, plus more for dusting
• 1 teaspoon (5g) salt
• 1 cup (227g) (2 sticks) unsalted butter, cold and cubed
• ½ cup (120ml) ice water, plus more if needed
• 2 tablespoons (30ml) olive oil
• 1 large yellow onion, chopped (about 1 cup)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 8 ounces (227g) cremini mushrooms, sliced
• ½ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste
• 4 tablespoons (60g) unsalted butter
• ½ cup (60g) all-purpose flour
• 4 cups (950ml) chicken broth, low sodium
• 1 cup (240ml) heavy cream
• 2 cups (300g) cooked chicken, shredded (rotisserie chicken works great!)
• 1 cup (150g) frozen peas
• 1 cup (150g) frozen corn
• ¼ cup (50g) chopped fresh parsley
• 1 large egg, beaten (for egg wash)