7 tablespoons unsalted butter
2 pounds boneless, skinless chicken thighs (about 7), cut into 1/2-inch dice
14 ounces carrots, diced
12 ounces celery, diced
10 ounces onions, diced
2 tablespoons kosher salt
2 cups fresh corn kernels
4 1/2 cups chicken stock
2 1/2 tablespoons all-purpose flour, plus more for dusting
2 1/2 cups heavy cream
1/3 cup flat-leaf parsley, chopped
Pie Dough, recipe follows
1 egg yolk, beaten
3 cups all-purpose flour
Pinch kosher salt
Pinch sugar
2 cups (4 sticks) unsalted butter, ice cold and cubed
1/3 cup ice cold water