Cooking with Kurt | Chicken Pot Pie

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 teaspoon table salt
• 2 sticks (16 tablespoons) cold unsalted butter
• 1/2 cup sour cream or Greek yogurt
• 1 tablespoon apple cider vinegar
• 1/3 cup ice water (*very cold*)
• 1 egg, beaten for egg wash
• 3 to 3.5 lbs boneless skinless chicken breasts (about 6 large filets)
• 2 tbsp vegetable oil
• 2 medium yellow onions
• 2 large leeks (white and light green parts)
• 2 tsp minced fresh thyme (sub: 1/2 tsp dried thyme)
• 1/4 cup sherry or Shao Shing (Hua Tiao) cooking rice wine
• 3 cups low-sodium chicken broth
• 1/4 cup heavy cream (or milk)
• 2 bay leaves
• 3 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 1/2 cups diced carrots (about 2 medium carrots)
• 1 1/2 cups frozen peas
• 1/4 cup minced flat-leaf parsley