Abundant Chicken Potpie Recipe - Los Angeles Times

Ingredients

• 1 recipe (2 disks) Basic Pie Pastry Dough (see recipe below), chilled
• 1 large egg
• 1 tablespoon water
• 1 bunch flat-leaf parsley
• 1 small bunch dill
• 1 small bunch chives
• 1 medium yellow onion, roughly chopped
• 2 medium carrots, peeled and cut into 1/2-inch pieces
• 1 bunch Swiss chard
• 5 tablespoons unsalted butter, divided
• 1/4 cabbage, cored and thinly sliced
• 2 large garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 bag (10 ounces) frozen peas
• Kosher salt and freshly ground black pepper
• Flaky sea salt
• 390 grams (2 3/4 cups) all-purpose flour, plus more for rolling and dusting
• 2 tablespoons granulated sugar
• 1 teaspoon fine sea salt
• 226 grams (1 cup) unsalted butter, cut into 1/2-inch cubes and chilled
• 2/3 cup ice-cold water