Chicken pot pie


4 chicken thighs and 4 chicken legs, poached in chicken stock until cooked through
4 tablespoons olive oil
4 tablespoons butter
2 cups red pearl onions, cleaned
1 teaspoon granulated sugar
1 cup dry white wine
3 tablespoons flour
1½ cups cremini mushrooms, sliced thin
½ cup shitake mushrooms, stems removed sliced thin
½ cup fingerling potatoes, ¼ inch diced
¼ cup vermouth
3 cups chicken stock, reserved from poaching the chicken
½ cup fresh or frozen peas
½ cup carrots, diced very small
2 teaspoons Dijon mustard
½ cup heavy cream
½ teaspoon rosemary, chopped fine
1 teaspoon fresh tarragon, chopped fine
1 teaspoon fresh thyme, chopped fine
1 sheet of your favorite puff pastry, cut to fit the pan you’re cooking in
1 egg whisked with 1 tablespoon of water

Once the poached chicken has cooled, pull the meat off the bones and shred into large chunks.

Heat a cast-iron pan over medium heat; add half the oil and butter. Add the pearl onions and cook until caramelized, add the sugar, caramelize even further, add the white wine, shake the pan until they get syrupy and shiny, add the AP flour and cook for 1-2 minutes until the sauce thickens, set aside.

In another sauté pan, heat the rest of the oil and butter and cook the mushrooms and potatoes for 3-4 minutes. Add the vermouth, stirring. Add the chicken stock. Cook, stirring, for 4 minutes. Add the peas and carrots. Season heavily with salt and pepper.

Add in the pearl onions and their juice, the mustard and the heavy cream. Cook for about 3-4 minutes then add the herbs and the pulled chicken into the mixture. Taste for seasoning.

Top the pan with the puff pastry and brush the pastry generously with egg wash. Bake according to puff pastry package instructions until the pastry is a deep golden brown. Allow the pot pie to sit for 10-15 minutes before serving.