Ingredients
6 chicken thighs, bone in skin on
3 tbs olive oil
sea salt and freshly ground black pepper
2 - 4 cups Yukon gold potatoes cut into fork size chunks
1 large onion chopped
2-4 cups peeled carrots cut into fork size chunks
4 cloves garlic, peeled and chopped
8 large mushrooms quartered
generous 2 tbs coarsely chopped fresh herbs (parsley, rosemary, thyme) or more to taste
1 cup fresh or defrosted frozen peas (if desired)
4 cups chicken stock, preferably home made
6 tbs Butter
6 tbs all purpose flour
8 oz. frozen puff pastry, thawed in the refrigerator
1 large egg yolk lightly beaten
¼ to ½ cup heavy cream
Instructions
Heat the oven to 375 degrees F.
Toss the vegetables with the olive oil and season generously with salt and pepper.
Season the chicken with salt and pepper
In a large flameproof roasting pan (not Pyrex or ceramic) spread the vegetables around the chicken.
Roast for about one hour or until the chicken if brown and the vegetables caramelize stirring the vegetables several times.
Remove the chicken and set aside to cool, and you can cut it into fork size pieces.
With a slotted spoon transfer the vegetables into a bowl, add the peas if using,and set aside.
Don't rinse out the pan.
Set the pan on two burners and pour in the chicken juice. Stir and scrape and pan over medium heat until you scrape up the lovely brown bits.
Remove from heat and pour through a fine sieve into a bowl.
In a medium sized sauce pan heat the butter until it's melted and bubbling.
Add the flour and stir constantly for a smooth consistency whisking constantly for a few minutes until the flour is cooked.
Add the chicken stock whisking until the mixture comes to a boil. Reduce heat and simmer whisking until it as thick as heavy cream.
Add the heavy cream,
Taste the sauce and add addition seasoning if required.
Put the chicken pieces and vegetables into the baking dish, and pour the sauce over. The dish can be refrigerated at this point.
Fifteen minutes before you roll your puff pastry remove it from the refrigerator.
Preheat the oven to 400 degrees
Roll out the pastry about 1/8th inch thick to fit your dish If you have a generous amount of pastry press it over the rim of your dish. If it doesn't quite fit to the edges of your dish it will still bake beautifully.
Put the pie on a rimmed baking sheet and bake for 50 to 55 minutes, or until the crust is browned and puffed.
Serves 6 to 8.
Brush the pastry with the egg yolk.
Mrs Butterfingers
