This is the ultimate cold-weather comfort food: tender poached chicken, sweet carrots, celery, and Yukon Gold potatoes folded into a savory, herb-flecked sauce with plenty of thyme, then tucked between two layers of golden, flaky crust. The filling gets its body from a slow-simmered gravy built right on the stovetop, packed with peas for pops of color and sweetness in every bite. That crust is the real showstopper here — worked to pea-sized crumbs before baking, it puffs into shattering, golden layers with a glossy egg-washed top that cracks open to reveal the steaming filling underneath. It's the kind of pie that fills the kitchen with that classic, nostalgic aroma while it bakes. Whether you're serving it for a Sunday dinner or freezing one for later, this pot pie holds up beautifully and reheats like a dream. It's a genuinely satisfying, from-scratch option to add to your lactose free dinner rotation.
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Make the crust: Whisk together the flour, salt, and sugar in a large bowl. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining — those visible chunks are what create flaky layers.
Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when you squeeze a small handful — it should not be sticky or wet. You will likely need 6–8 tablespoons total. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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