1 stick, cold, unsalted butter, cubed (optional)
1 1/4 C all-purpose flour, plus more for dusting (optional)
1/2 tsp fine sea salt (optional)
1/4 C ice water (optional)
6 C low-sodium chicken broth
2 C whole milk
2 sticks unsalted butter, cubed
2 Tbsp minced garlic
1 C all-purpose flour
4 tsp kosher salt, plus more to taste
1 1/2 tsp freshly ground black pepper, or more to taste
1 large russet potato, peeled and cut into 1/2 inch cubes
1/2 lb diced carrots (2 C)
1 C frozen peas
1 C frozen pearl onions
1/4 lb deli ham, thinly sliced
1 lb skinless rotisserie chicken meat, cubed (3 C)
1/2 C heavy cream
Crust; (all crust ingredients and directions are optional)
In a food processor, pulse flour and sea salt until incorporated.
Add butter. Pulse until pea-size pieces remain. Add ice water and pulse until a dough forms.
Turn the dough out onto a floured surface. Flatten into a 5 inch disc. Wrap in plastic wrap.
Chill, in the fridge, for 30 minutes.
Preheat oven to 375 F degrees.
Place dough on a piece of parchment paper. Using a floured rolling pin, roll the disc to 12 inch.
Prick all over with a fork. Place dough and parchment on a baking sheet.
Bake for 25-30 minutes, or until golden and crisp.
Cool thoroughly and break into pieces.
In a saucepan, bring broth and milk to a simmer.
In a large pot, heat butter over medium-high heat until foamy.
Add garlic and cook, stirring, until fragrant.
Add flour, reduce the heat to medium, and cook, stirring, until toasty and foaming.
Whisk in broth-milk mixture, slowly at first. Add salt and pepper.
Bring to a boil, reduce heat, and cook until thickened.
Add potato, carrots, peas, pearl onions, and ham.
Simmer until potatoes are tender.
Stir in chicken and cream.
Heat for 5 additional minutes, or until hot through.
Season with salt and pepper, to taste.
Serve with broken pie crust on the side.