French Puff Pasty Chicken Pot Pie - cooking recipe

Ingredients

1 (3 lb) whole chickens, cut into 8 pieces
2 slices bacon, diced
1 medium onion, peeled and diced
2 large carrots, peeled and diced
2 sprigs fresh thyme
2 garlic cloves, smashed
1 cup madeira wine
2 cups chicken stock
2 tablespoons butter
2 tablespoons sugar
12 white pearl onions, peeled
15 baby carrots, peeled (see note)
1 tablespoon butter
8 ounces shiitake mushrooms, stems removed, sliced
2 egg yolks
2 sheets puff pastry

Preparation

Preheat oven to 425\u00b0F.
Generously season the chicken with salt and pepper and set aside.
In a 3-quart stove-top casserole or saute pan, cook bacon until almost crispy over medium high heat. Remove from pan with a slotted spoon and set aside.
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.
Remove chicken from pan and set aside.
Add diced onion, carrot, thyme and garlic. Cook 2 minutes, stirring frequently.
Add Madeira wine and bring to a boil.
Add cooked bacon, chicken stock and chicken pieces.
Turn heat to low, cover pan and cook 45 minutes at a low simmer.
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.
Add 1/4 cup water, and bring to a boil.
Cover the pan and let cook for 15 minutes at a low simmer, or until vegetables.
are tender. Remove and set aside.
Melt remaining 1 tablespoon butter in skillet and add shitake mushrooms. Saute for 2 minutes over medium heat.
Season lightly with salt and pepper and add 1/4 cup water.
Cover pan and cook for 4 to 5 minutes, or until mushrooms are tender.
When chicken is cooked, remove chicken pieces and place in a 2.5 quart pie dish or low, round casserole.
Top the chicken with the mushrooms, onions and baby carrots, spreading evenly around the chicken.
Pour remaining chicken cooking mixture through a fine-mesh strainer into a small saucepan. (The remaining solids are not used in the dish).
Simmer liquid over medium heat for about 5 minutes, to reduce and thicken. Taste and adjust seasonings as necessary.
Pour sauce over pot pie.
Roll out puff pastry sheet so it is 1 inch larger than the pot pie dish.
Beat egg yolks with 2 teaspoons of water to make an egg wash.
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.
and press down along the brim of the pan to seal the edges.
Create a design with a sharp knife by cutting light diagonal lines.
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.
Serve with salad.