Martha Stewart Chicken Potpie

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1. 1Step 1: In a food processor, pulse together flour, sugar, and salt.
2. 2Step 2: Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
3. 3Step 3: Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
4. 4Step 4: Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
5. 5Step 5: Preheat oven to 375°F. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes.
6. 6Step 6: Add garlic and cook until fragrant, 30 seconds.
7. 7Step 7: Add flour and stir to coat vegetables.
8. 8Step 8: Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes.
9. 9Step 9: Stir in peas. Season with salt and pepper, then stir in chicken and parsley.
10. 10Step 10: Pour filling into a 2-quart baking dish.
11. 11Step 11: On a floured work surface, roll out dough to 1/8-inch thickness.
12. 12Step 12: Place dough over dish and fold overhang inward while pinching to crimp edge.
13. 13Step 13: Cut vents in dough.
14. 14Step 14: Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around the edge, 45 to 50 minutes. Let cool for 15 minutes before serving.