Ingredients
CHICKEN
2 tablespoons olive oil
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 1/2 cups chopped onion
2 garlic cloves, chopped
2 large fresh thyme sprigs
2 bay leaves
1 teaspoon whole black peppercorns
16 cups water, divided
1/2 cup coarse kosher salt
1/4 cup sugar
4 cups ice cubes
5 pounds to 5 ½ whole chicken (preferably organic), rinsed, patted dry
POT PIE FILLING
cup milk
4 garlic cloves, peeled
cup water
3 tablespoons cornstarch
3 tablespoons olive oil, divided
1 1/4 pounds chanterelles or other wild mushrooms, coarsely chopped (didn't have-used porcini)
3 cups ½ -inch cubes peeled carrots
3 cups ½ -inch pieces leeks (about 3; white and pale green parts only)
3 cups ½ -inch cubes peeled white-skinned potatoes
2 tablespoons chopped fresh thyme
3 1/2 cups (or more) low-salt chicken broth (I used homemade)
10 ounces package frozen peas, thawed
1 cup heavy whipping cream
4 teaspoons fresh lemon juice
3/4 teaspoon hot pepper sauce
1/2 teaspoon white truffle oil (optional)
Chicken-Fat Puff Pastry (used the boxed phyllo dough)
SPECIAL EQUIPMENT
Description
Foodista
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter