chicken pot pie

INGREDIENTS

• 3 whole (6 split) chicken breasts, bone-in, skin-on (we used 2 whole/4 split large ones; worked fine)
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes (if you, like us, use Better than Bouillon, the exchange is 4 teaspoons)
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups yellow onions, chopped (2 onions)
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots, blanched for 2 minutes
• 1 (10-ounce) package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions (apparently, Birds Eye sells these; I’ve never found them and peeled fresh ones), blanched for 2 minutes (can do this with the carrots)
• Glug of sherry (optional)
• 1/2 cup minced fresh parsley leaves
• For the pastry:
• 3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 cup (2 sticks or 1/2 pound or 8 ounces) cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper