Preheat oven to 450°

Make crust: In a food processor, pulse together flour, sugar and salt.

Add butter and pulse until mixture resembles coarse meal, with a few pea-sized pieces of butter tensing.

Sprinkle with 3 Tbsp. ice water.

Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 Tbsp. ice water); do not overmix.

Form dough into a disc, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).

Make filling: in a large pot melt butter over medium high

add onion in carrots and cook until softened 8 minutes

add garlic and cook until fragrant 30 seconds

add flour in stir to cook vegetables

slowly and broth, whisking constantly until sauce is smooth

bring to a boil reduce heat and simmer until thickened 5 to 7 minutes

stir in peas

season with salt and pepper then stir in chicken and parsley

pour filling into a 2 quart baking dish

I need flour work surface roll out till 218 inch thickness

place dough over dish and fold overhang inward while pinching to crimp edge

cut vents in dough.

places dish on a rimmed baking dish and bake until crust is golden brown and filling is bubbling around edge 45 to 50 minutes

let cool 15 minutes before serving

cook 1 1/4 hours (1 hour for small pies)

per serving: 528 Cal; 28 g fat (16 g sat fat); 29 g protein; 39 g carb; 4 g fiber