This delightful skillet chicken pot pie combines a creamy filling with fresh vegetables and a perfectly flaky crust. Here's how to make it:

**Ingredients**

**For the Dough:**

- 1 2/3 cups unbleached all-purpose flour, plus additional for work surface

- 3/4 teaspoon table salt

- 10 tablespoons unsalted butter, cold, cut into 1/2-inch pieces and frozen for 10 minutes

- 2 tablespoons sour cream

- 4 – 6 tablespoons ice water

**For the Chicken and Vegetables:**

- 1 teaspoon vegetable oil

- 1 whole chicken, about 4 1/2 pounds, cut into 4 pieces (2 breast pieces, 2 leg quarters, wings discarded) and trimmed of excess fat

- 24 frozen pearl onions, thawed, drained, and patted dry (about 1 cup)

- 1 medium onion, cut into 1/2-inch pieces (about 1 cup)

- 4 medium carrots, cut into 1/2-inch pieces (about 1 1/2 cups)

- 3 medium ribs celery, cut into 1/2-inch pieces (about 1 cup)

- Salt and ground black pepper to taste

**For the Sauce:**

- 4 1/4 cups low-sodium chicken broth

- 4 tablespoons unsalted butter

- 1/2 cup unbleached all-purpose flour

- 3/4 cup heavy cream

- 3/4 cup frozen peas, unthawed

- 2 teaspoons fresh lemon juice

- 1 teaspoon minced fresh parsley leaves

- 1 teaspoon minced fresh thyme leaves

**Instructions**

**To Make the Dough:**

1. In a food processor, combine flour and salt, processing for about 3 seconds. Add the butter and pulse until the mixture resembles large peas, about six to eight 1-second pulses.

2. In a small bowl, mix sour cream with 4 tablespoons of ice water until combined. Add half of the sour cream mixture to the flour mixture and pulse for three 1-second pulses. Repeat with the remaining sour cream mixture. Pinch the dough; if it’s too dry and doesn’t hold together, add 1 to 2 additional tablespoons of water and pulse until the dough forms large clumps, three to five 1-second pulses.

3. Turn the dough onto a work surface, shape it into a ball, flatten into a 5-inch disk, and wrap in plastic wrap. Refrigerate until firm but not hard, 1 to 2 hours (or overnight if needed).

**To Roast the Chicken and Vegetables:**

1. Preheat oven to 450°F. In a heavy-bottomed 12-inch ovenproof skillet, heat oil over medium-high heat until just beginning to smoke. Swirl to coat evenly with oil.

2. Brown the chicken pieces skin side down until deep golden, 3 to 4 minutes; turn and brown the other side, 3 to 4 minutes longer. Transfer chicken to a large plate, draining all but 1 tablespoon of fat from the skillet.

3. Set the skillet over medium heat. Add pearl onions and cook, stirring occasionally, until browned, about 3 minutes. Increase heat to medium-high, add onion, carrots, celery, and salt and pepper to taste. Cook, stirring occasionally, until vegetables begin to brown, 2 to 3 minutes.

4. Return chicken pieces to the skillet skin side up and place in the oven. Roast until the thickest part of the breast registers about 160°F and the thickest part of the thigh and drumstick registers about 175°F, 18 to 25 minutes. Using an oven mitt, remove the skillet from the oven. Transfer chicken to a platter and let rest for 1 hour. Set the skillet with vegetables aside.

**To Roll Out the Dough:**

1. If the dough has been chilled for longer than 2 hours, let it stand at room temperature for 15 minutes before rolling. Dust a 16 by 12-inch sheet of parchment paper liberally with flour. Roll out the dough to a rough 14-inch round on parchment.

2. Mark the center of the top, bottom, and side arcs with a knife. Connect the marks, trimming the dough into a 14-inch circle.

3. Fold the dough to form a 1/2-inch perimeter rim. Crimp the folded dough between knuckles and forefingers to form a 12-inch round with a fluted edge. Cut four oval-shaped vents, 3 inches long and about 1/2 inch wide. Decorate the dough with cutouts.

**Enjoy!**

This recipe yields a creamy, hearty chicken pot pie with a flaky, buttery crust. Serve hot and enjoy this comforting dish, perfect for any occasion.