Shaker-Style Chicken Pot Pie
INGREDIENTS
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1 1/2 cups (360 grams) all-purpose flour
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1/2 teaspoon kosher salt
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1/2 stick (4 tablespoons) unsalted butter, cold, cut into 1/2-inch cubes (see Cook's Note)
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4 ounces cream cheese, cold, cut into 1/2-inch cubes
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2 to 4 tablespoons ice water
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1 tablespoon olive oil
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1/2 medium onion, sliced into 1/8-inch-thick half-moons
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1 clove garlic, minced
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1 medium potato, peeled and cut into 1/4-inch cubes (about 1 cup)
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1/2 cup French green beans, cut into 1/2-inch pieces
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1/2 red bell pepper, chopped into 1/4-inch pieces
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1/2 large rotisserie chicken, meat picked and shredded into bit-size pieces (about 2 cups)
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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3/4 cup heavy cream
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1/2 cup whole milk
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1/4 cup dry vermouth (see Cook's Note)
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1/4 cup grated Parmesan (use the real deal!)
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1/2 teaspoon chopped fresh thyme
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Zest of 1/2 lemon
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Kosher salt and freshly ground black pepper
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1 egg whisked with 1 tablespoon water, for egg wash
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