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Add flour, sea salt, sugar, butter and ice-cold water to the container of a food processor fitted with the “S” blade.
Process until coarse crumbs form.
Dump the dough mixture out onto a floured work surface and form it into a ball.
Divide the ball into two equal portions and form each into a disc.
Wrap each disc in plastic wrap and chill in the fridge for at least 1 hour, or overnight.
After the crust has chilled and you are ready to make the pot pie-
Roll out both discs of dough on a floured countertop.
Place the bottom dough into the pie plate.
Put filling on top of the crust.
Add the other crust on top, pinch the edges together, and cut an “X” in the top.
Whisk together an egg yolk and some heavy cream.
Brush it all over the crust with a pastry brush.
Use a pie crust shield to protect the outer crust.
Bake at 425 for 30 - 35 minutes on the lower rack of your oven, until the crust is golden brown and the filling is bubbling.