Classic Chicken Pot Pie

Ingredients

• For the crust
• 9 oz. (2 cups) unbleached all-purpose flour
• 3/4 tsp. table salt
• 6 oz. (12 Tbs.) cold unsalted butter, cut into 10 pieces
• For the filling
• 5 Tbs. olive oil
• 2-1/2 lb. boneless, skinless chicken thighs or breasts
• Kosher salt and freshly ground black pepper
• 1/2 lb. medium cremini mushrooms, quartered (2 cups)
• 1-1/2 cups frozen pearl onions, thawed and patted dry
• 4 medium carrots, peeled and sliced 1/2 inch-thick (1-1/2 cups)
• 3 medium cloves garlic, minced
• 2 oz. (4 Tbs.) unsalted butter, cut into 3 pieces
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• 3 cups lower-salt chicken broth
• 1 cup half-and-half or heavy cream
• 1-3/4 lb. red potatoes, cut into 1/2-inch dice (5 cups)
• 1 cup frozen petite peas, thawed
• 1/4 cup dry sherry
• 1/4 cup chopped fresh flat-leaf parsley
• 2 Tbs. chopped fresh thyme
• 1-1/2 Tbs. Dijon mustard