French Puff Pasty Chicken Pot Pie

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (3 lb) whole chickens, cut into 8 pieces
• 2 slices bacon, diced
• 1 medium onion, peeled and diced
• 2 large carrots, peeled and diced
• 2 sprigs fresh thyme
• 2 garlic cloves, smashed
• 1 cup madeira wine
• 2 cups chicken stock
• 2 tablespoons butter
• 2 tablespoons sugar
• 12 pearl onions, peeled
• 15 baby carrots, peeled (see note)
• 1 tablespoon butter
• 8 ounces shiitake mushrooms, stems removed, sliced
• 2 egg yolks
• 2 sheets puff pastry

Recipe

• 1 preheat oven to 425°f.
• 2 generously season the chicken with salt and pepper and set aside.
• 3 in a 3-quart stove-top casserole or sauté pan, cook bacon until almost crispy over medium high heat. remove from pan with a slotted spoon and set aside.
• 4 reserve half of the bacon fat from the pan and add the chicken pieces, skin side down. sear the chicken over medium high heat 3 to 4 minutes on each side, or until light brown.
• 5 remove chicken from pan and set aside.
• 6 add diced onion, carrot, thyme and garlic. cook 2 minutes, stirring frequently.
• 7 add madeira wine and bring to a boil.
• 8 add cooked bacon, chicken stock and chicken pieces.
• 9 turn heat to low, cover pan and cook 45 minutes at a low simmer.
• 10 while chicken cooks, melt 1 tablespoon butter with sugar in a 10-inch skillet. add pearl onions and baby carrots, stir to coat, and season lightly with salt and pepper.
• 11 add ¼ cup water, and bring to a boil.
• 12 cover the pan and let cook for 15 minutes at a low simmer, or until vegetables.
• 13 are tender. remove and set aside.
• 14 melt remaining 1 tablespoon butter in skillet and add shitake mushrooms. sauté for 2 minutes over medium heat.
• 15 season lightly with salt and pepper and add ¼ cup water.
• 16 cover pan and cook for 4 to 5 minutes, or until mushrooms are tender.
• 17 when chicken is cooked, remove chicken pieces and place in a 2.5 quart pie dish or low, round casserole.
• 18 top the chicken with the mushrooms, onions and baby carrots, spreading evenly around the chicken.
• 19 pour remaining chicken cooking mixture through a fine-mesh strainer into a small saucepan. (the remaining solids are not used in the dish).
• 20 simmer liquid over medium heat for about 5 minutes, to reduce and thicken. taste and adjust seasonings as necessary.
• 21 pour sauce over pot pie.
• 22 roll out puff pastry sheet so it is 1 inch larger than the pot pie dish.
• 23 beat egg yolks with 2 teaspoons of water to make an egg wash.
• 24 brush the top of the puff pastry sheet with the egg wash. brush egg wash on brim of chicken dish. place a piece of puff pastry, egg wash side up, on top of the potpie.
• 25 and press down along the brim of the pan to seal the edges.
• 26 create a design with a sharp knife by cutting light diagonal lines.
• 27 place each pot pie on a baking sheet and bake in preheated oven 25 to 30 minutes, or until puff pastry is a deep golden brown.
• 28 serve with salad.