Chicken Pot Pie (The Best) | RICARDO

Ingredients

• 6 tbsp (80 g) unsalted butter, softened
• ¼ cup (40 g) unbleached all-purpose flour
• 1 tbsp cornstarch
• 1/2 cup (125 ml) milk
• 1 small onion, finely chopped
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 1 can (10 oz/284 ml) condensed chicken broth
• ½ cup (80 g) russet potato, peeled and diced
• 1 ½ cups (255 g) cooked chicken, diced (1/2 store-bought roasted chicken, approximately)
• ½ cup (75 g) frozen peas
• 2 cups (300 g) unbleached all-purpose flour
• 1/2 tsp salt
• 1 cup (225 g) cold unsalted butter, cut into cubes
• 1/4 cup (60 ml) ice water
• 1 tbsp (15 ml) white vinegar
• Milk, for brushing