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Ingredients

• For the stew
• 1-1/2 lb. bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper
• 2 Tbs. olive oil
• 2 Tbs. all-purpose flour
• 1-1/2 cups lower-salt chicken broth
• 2 cups sliced mushrooms, such as oyster, hen of the woods, or chanterelles
• 1-1/2 cups small-diced fennel (from 1 small bulb)
• 1 cup small-diced carrot
• 1 cup fresh pearl onions, peeled, or frozen pearl onions, thawed
• 1 Tbs. chopped fresh thyme
• 2 Tbs. Dijon mustard
• 1 oz. (2 Tbs.) unsalted butter
• 2 Tbs. thinly sliced fresh chives
• For the baby carrots
• 16 baby carrots with tops, peeled and trimmed with 1/2 inch of the tops intact
• 2 Tbs. olive oil
• Kosher salt
• For the whipped potatoes
• 3 lb. russet potatoes (about 4 medium)
• Kosher salt
• 2/3 cup whole milk
• 3 oz. (6 Tbs.) unsalted butter, softened
• Freshly ground black pepper

Description

Yes, You Read The Title Correctly And No, I Didn't Put The Wrong Picture Up. This Is A Chicken Pot Pie. Kind Of. This Is The Classic Update To The Classic Chicken Pot Pie. The…

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