Root Vegetable–Chicken Pot Pie
 
Makes 8 to 10 servings
Ingredients
  • 2¾ cups all-purpose flour
  • 1 tablespoon kosher salt
  • 2 cups cold unsalted butter, cubed
  • ½ cup strained ice water
Instructions
  1. In the work bowl of a food processor, pulse together flour and salt until combined. Add cold butter, and pulse until crumbly. With processor running, gradually add ½ cup ice-cold water, until mixture forms a ball.
  2. Form dough into a disk; wrap in plastic wrap. Refrigerate for at least 2 hours, or freeze for up to 1 month. If frozen, let dough thaw in refrigerator overnight before using
Recipe by Victoria at https://victoriamag.com/root-vegetable-chicken-pot-pie-recipe/