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
- 1 5- to 5 1/2-pound whole chicken (preferably organic), rinsed, patted dry
POT PIE FILLING
- 1/3 cup milk
- 4 garlic cloves, peeled
- 1/3 cup water
- 3 tablespoons cornstarch
- 3 tablespoons olive oil, divided
- 1 1/4 pounds chanterelles or other wild mushrooms, coarsely chopped
- 3 cups 1/2-inch cubes peeled carrots
- 3 cups 1/2-inch pieces leeks (about 3; white and pale green parts only)
- 3 cups 1/2-inch cubes peeled white-skinned potatoes
- 2 tablespoons chopped fresh thyme
- 3 1/2 cups (or more) low-salt chicken broth
- 1 10-ounce 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
SPECIAL EQUIPMENT
- 6 2-cup ramekins or soufflé dishes
Description
This Recipe Is Delicious Whether You Buy A Frozen Puff Pastry Or Make Your Own.
Bon Appetit Magazine
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