This cold-weather staple is the ultimate nostalgic comfort food.
Make the filling: Melt 3 tablespoons butter in a large sauté pan over medium heat. Add the onion, carrot, celery, salt, and pepper. Stir to combine, then cook for about 12 minutes, stirring occasionally and lowering the heat as needed, until the vegetables are soft and beginning to brown. Add the garlic and stir-fry for about 1 minute until fragrant. With the heat now at medium to medium-low, add the remaining tablespoon butter and mix.
Let the chicken pot pie filling cool, uncovered, until barely warm, then get in the fridge, in an airtight container, to cool completely. Adding a chilled filling to the pie encourages a flaky, crispy, browned crust. The filling will keep in the fridge for a few days. Make the pie dough: Chop the butter sticks into tablespoons. Put these on a plate in the fridge while you assemble the rest of the ingredients. Add the flours, salt, sugar, and pepper to the bowl of a stand mixer fitted with a paddle attachment. Stir on low for a few seconds just to combine. Add the butter and pulse on low , for 15 to 30 seconds of active mixing, until none of the butter pieces are bigger than a plump chickpea.
Heat the oven to 425°F. Take the pie dough discs out of the fridge, unwrap, and let hang out on a lightly floured surface for a few minutes. Roll out the larger disc into a 12-inch circle and set into a 9-inch glass pie pan. Use your fingers to gently press the dough into the corners of the pan, so it’s as snug as can be. Roll out the smaller disc into a 10- to 11-inch circle.
Bake for 65 to 70 minutes , until the crusty is deeply golden brown. Let sit on a cooling rack for at least 30 minutes—the filling will still be very warm, but not too liquidy.
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