1. Preheat oven to 425°F. 2. Generously season the chicken with salt and pepper and set aside. 3. In a 3-quart stove-top casserole or sauté pan, cook bacon until almost crispy over medium high heat. Remove from pan with a slotted spoon and set aside. 4. 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. 5. Remove chicken from pan and set aside. 6. Add diced onion, carrot, thyme and garlic. Cook 2 minutes, stirring frequently. 7. Add Madeira wine and bring to a boil. 8. Add cooked bacon, chicken stock and chicken pieces. 9. Turn heat to low, cover pan and cook 45 minutes at a low simmer. 10. 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. 11. Add ¼ cup water, and bring to a boil. 12. Cover the pan and let cook for 15 minutes at a low simmer, or until vegetables. 13. are tender. Remove and set aside. 14. Melt remaining 1 tablespoon butter in skillet and add shitake mushrooms. Sauté for 2 minutes over medium heat. 15. Season lightly with salt and pepper and add ¼ cup water. 16. Cover pan and cook for 4 to 5 minutes, or until mushrooms are tender. 17. When chicken is cooked, remove chicken pieces and place in a 2.5 quart pie dish or low, round casserole. 18. Top the chicken with the mushrooms, onions and baby carrots, spreading evenly around the chicken. 19. Pour remaining chicken cooking mixture through a fine-mesh strainer into a small saucepan. (The remaining solids are not used in the dish). 20. Simmer liquid over medium heat for about 5 minutes, to reduce and thicken. Taste and adjust seasonings as necessary. 21. Pour sauce over pot pie. 22. Roll out puff pastry sheet so it is 1 inch larger than the pot pie dish. 23. Beat egg yolks with 2 teaspoons of water to make an egg wash. 24. 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. 25. and press down along the brim of the pan to seal the edges. 26. Create a design with a sharp knife by cutting light diagonal lines. 27. 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. 28. Serve with salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
