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
Preparation
Make the crust Put flour & salt in food processor and pulse to blend. Add butter and pulse until the butter pieces are the size of peas, 10-12 pulses. Drizzle 3 T cold water over mixture. Pulse until dough forms moist crumbs that are just beginning to clump together, 8-9 pulses more.
Turn crumbs onto a large piece of plastic wrap and gather into a pile. With the heel of your hand, gently smear the dough away from you until the crumbs come together. Shape dough into a 4" square, wrap tightly in plastic, and refrigerate until firm, at least 2 hours.
Make the filling Heat 2 T of the oil in a 7- to 8qt Dutch oven over med-high heat until very hot. Generously season chicken with salt and pepper. Working in 2 batches, brown chicken well on both sides, 4-5 min per side, adding 1 T oil with the 2nd batch. Transfer chicken to a cutting board and cut into 3/4-1" pieces Put chicken in a large bowl.
Add 1 T oil to pot and heat over med-high heat until hot. Add mushrooms. Cook without stirring for 1 min. Continue cooking, stirring occasionally, until well browned, 3-4 min. Transfer mushrooms to the bowl of chicken.
Reduce the heat to medium and add the remaining 1 T oil and then onions and carrots to the pot. Cook, stirring occasionally, until the edges are browned, 8-9 min. Add garlic and stir constantly until fragrant, about 30 seconds. Scrape vegetables into the bowl of chicken and mushrooms.FINISH ABOVE
