Chicken Pot Pie

Ingredients

• 4 boneless skinless chicken breast halves
• 4 boneless skinless chicken thighs
• 1 medium onion, coarsely chopped
• 2 celery ribs, cut crosswise into 1-inch pieces
• 3 carrots, coarsely chopped
• coarse salt & freshly ground black pepper
• 4 sprigs fresh thyme
• 2 garlic cloves, crushed
• 1 cup baby carrot
• 1 cup frozen green pea
• 1 cup frozen pearl onions
• 4 tablespoons unsalted butter
• 1 teaspoon unsalted butter
• 2 1/2 cups cremini mushrooms, trimmed and cut into quarters
• 4 tablespoons all-purpose flour
• 1 1/2 cups heavy cream
• 1 teaspoon hot sauce, such as Tabasco
• 1 1/2 teaspoons worcestershire sauce
• 2 sheets frozen puff pastry
• 1 large egg, beaten

Directions

1. 1

   Preheat oven to 425 degrees.

2. 2

   Place chicken, chopped onion, celery, and chopped carrots in a large stockpot; season with salt and pepper and enough water to cover. Wrap thyme and garlic in a piece of cheesecloth and tie with kitchen twine to enclose; add to pot. Cover pot and place over medium heat; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink, about 25 minutes. Strain, discarding vegetables, and reserve chicken and liquids separately; let cool and set aside.

3. 3

   Meanwhile, bring a medium pot of salted water to a boil and prepare an ice-water bath. Add baby carrots to boiling water and cook until tender, about 5 minutes. Drain and immediately transfer to ice-water bath until cool. Drain; set aside. Place peas in boiling water and cook about 30 seconds; drain and set aside. Add pearl onions to boiling water and cook about 1 minute, transfer to ice-water bath until cool. Drain; set aside.

4. 4

   Heat 1 teaspoon butter in a medium skillet over medium heat. Add mushrooms and cook until browned, 3 to 4 minutes; let cool.

5. 5

   Cut chicken into bite-size pieces and place in a large nonreactive bowl along with baby carrots, peas, pearl onions, and mushrooms; set aside.

6. 6

   In a medium skillet, heat remaining 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of the reserved cooking liquid and heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire sauce; season with salt and pepper. Add to bowl with chicken and vegetables; toss to combine.

7. 7

   Divide mixture evenly between four 13-ounce shallow baking dishes. Cut puff pastry into four 8-inch circles and place on top of each of the bowls, crimping edges as desired. Cut a slit in the center of each piece of puff pastry to allow steam to escape; brush beaten egg over puff pastry.

8. 8

   Transfer bowls to a baking sheet. Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes. Let stand 5 minutes before serving.