Step 1

Add flour, sea salt, sugar, butter and ice cold water to the container of a food processor fitted with the “S” blade.

Step 2

Process until coarse crumbs form.

Step 3

Dump the dough mixture out onto a work surface and form it into a ball. Then divide it into two equal portions and form those portions into two discs.

Step 4

Wrap each disc in plastic wrap and chill in the fridge for at least 1 hour, or overnight.

Step 5

After crust has chilled and you are ready to make the chicken pot pie:

Step 6

Preheat oven to 425 degrees F.

Step 7

In a medium bowl, whisk together flour, onion powder, garlic powder, garlic salt and pepper.

Step 8

Add milk and whisk until combined, set aside.

Step 9

In a 4-quart pan over medium heat, boil water.

Step 10

Add chicken bouillon and whisk until dissolved.

Step 11

Add milk/dry ingredient mixture to boiling water/bouillon, whisk to combine.

Step 12

Cook over medium heat, stirring constantly, until thick (about 3 minutes).

Step 13

Remove from heat, cover and set aside.

Step 14

Add potatoes, 2 TBS butter and garlic and water to a large, nonstick saucepan and cover. Cook covered for 10 minutes, or until the potatoes are soft, stirring occasionally.

Step 15

Add carrots, onion, celery and additional 2 TBS butter. Cover and cook for 10 minutes, or until soft, stirring occasionally.

Step 16

Add peas, corn, chicken and sauce. Stir until combined. Remove from heat and set aside.

Step 17

Roll out both discs of dough.

Step 18

Fit one disc to the bottom of the pie plate. Roll out the second to be used as the top.

Step 19

Place bottom dough into the pie plate.

Step 20

Put filling on top of the crust.

Step 21

Add the other crust on top, pinch the edges together and cut an “X” in the top.

Step 22

Whisk together the egg yolk and heavy cream.

Step 23

Brush it all over the crust with a pastry brush.

Step 24

Use a pie crust shield to protect the outer crust.

Step 25

Bake at 425 for 30 - 35 minutes on the lower rack of your oven, until the crust is golden brown and the filling is bubbling. Remove the pie crush shield in the last 5 minutes of baking if the outer crust is not browning.

Step 26

Remove from the oven and place the chicken pot pie on a wire cooling rack. Cool for at least 10 minutes before serving.