French Puff Pasty Chicken Pot Pie

• (3 lb) whole chickens1

  cut into 8 pieces

• bacon↗2

  slices, diced

• onion↗1

  medium, peeled and diced

• carrots↗2

  large, peeled and diced

• fresh thyme↗2

  sprigs

• garlic cloves↗2

  smashed

• madeira wine↗1 cup
• chicken stock↗2 cups
• butter↗2 tablespoons
• sugar↗2 tablespoons
• white pearl onions↗12

  peeled

• baby carrots↗15

  peeled (see note)

• butter↗1 tablespoon
• shiitake mushrooms↗8 ounces

  stems removed, sliced

• egg yolks↗2
• sheets puff pastry↗2

Step-by-step instructions

1. 1

   Preheat oven to 425°F.

2. 2

   Generously season the chicken with salt and pepper and set aside.

3. 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. 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. 5

   Remove chicken from pan and set aside.

6. 6

   Add diced onion, carrot, thyme and garlic. Cook 2 minutes, stirring frequently.

7. 7

   Add Madeira wine and bring to a boil.

8. 8

   Add cooked bacon, chicken stock and chicken pieces.

9. 9

   Turn heat to low, cover pan and cook 45 minutes at a low simmer.

10. 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. 11

    Add ¼ cup water, and bring to a boil.

12. 12

    Cover the pan and let cook for 15 minutes at a low simmer, or until vegetables.

13. 13

    are tender. Remove and set aside.

14. 14

    Melt remaining 1 tablespoon butter in skillet and add shitake mushrooms. Sauté for 2 minutes over medium heat.

15. 15

    Season lightly with salt and pepper and add ¼ cup water.

16. 16

    Cover pan and cook for 4 to 5 minutes, or until mushrooms are tender.

17. 17

    When chicken is cooked, remove chicken pieces and place in a 2.5 quart pie dish or low, round casserole.

18. 18

    Top the chicken with the mushrooms, onions and baby carrots, spreading evenly around the chicken.

19. 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. 20

    Simmer liquid over medium heat for about 5 minutes, to reduce and thicken. Taste and adjust seasonings as necessary.

21. 21

    Pour sauce over pot pie.

22. 22

    Roll out puff pastry sheet so it is 1 inch larger than the pot pie dish.

23. 23

    Beat egg yolks with 2 teaspoons of water to make an egg wash.

24. 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. 25

    and press down along the brim of the pan to seal the edges.

26. 26

    Create a design with a sharp knife by cutting light diagonal lines.

27. 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. 28

    Serve with salad.