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Pulse flour and salt in a food processor until mixed. Add butter and pulse 10-12 times until butter is the size of peas. Drizzle water over flour and pulse until dough forms moist crumbs and is starting to bind together, about 8-9 pulses.
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Turn dough onto a large piece of plastic wrap. Using your hands, shape the dough into a 4-inch square and wrap tightly with plastic, and refrigerate for at least 2 hours, and up to 24 hours.
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Heat 2 tbsp. olive oil in a large pot over medium-high heat. Generously salt and pepper chicken, then add to the pot and cook until brown, 7-8 minutes. Transfer chicken to a large bowl.
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Reduce heat to medium and add 2 tbsp. olive oil to same pot and add the onions and carrots. Cook, stirring occasionally, until veggies are starting to soften, about 8-10 minutes. Add the garlic, and stir constantly until fragrant, about 30 more seconds. Scrape the veggies into the bowl of chicken.
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Position a rack in the center of the oven, then preheat to 425 degrees, and remove the dough from the refrigerator.
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Melt butter in same pot over low heat. Add the flour and cook, whisking constantly, until flour and butter are incorporated. Slowly whisk in chicken broth and milk, adding a little at a time, and whisking until well mixed after each addition. Whisk all of the clumps out, until you have a smooth texture. Bring to a boil, then add chicken and veggie mixture, potatoes, and corn. Add a generous pinch of salt and pepper. Reduce heat to medium and simmer gently, stirring occasionally until the potatoes and carrots are tender, 15-18 minutes. Stir in peas and thyme.
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Turn dough onto a lightly floured surface and roll the dough into a 1/8" thick rectangle. Place a ramekin or bowl face down onto the dough as a stencil, then use a knife to cut out a circle in the dough, which will be slightly larger than the diameter of the ramekin or bowl. Repeat until you have 6 dough circles. Cut one small X in the center of each circle.
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Distribute filling evenly among six ovenproof bowls or ramekins that are 2-3" deep and hold at least 2 cups.
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Top each bowl of stew with a dough circle. Using your fingertips, gently press the dough down into the edge of the stew.
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Place pot pies on a foil-lined rimmed baking sheet (this is important, because it will most likely boil over, and you don't want a stinky mess in your oven). Bake until the filling is bubbling and the crust is deep golden-brown, about 30-35 minutes. Cool on a rack 20-30 minutes before serving (if you can wait that long!)