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Chicken Pot Pies with Chanterelles

Serves 6


5 lb Chicken, whole
1 Chicken-fat puff pastry


3 1/2-inch pieces leeks
1 Bay leaves
1 Carrots
1 2-inch cubes Carrots
1 Celery
1 Chanterelles or other wild mushrooms
2 Garlic clove
1 Onion
1 10-ounce package Peas, frozen
1 2-inch cubes Potatoes, white
1 Thyme, large fresh sprigs
1 Thyme, fresh

Canned Goods

1 Chicken broth, low-salt


1 Hot pepper sauce
1 Lemon juice, fresh

Baking & Spices

1 Cornstarch
1 Kosher salt, coarse
1 Peppercorns, whole black
1 Sugar

Oils & Vinegars

2 Olive oil
1 Truffle oil, white


1 Heavy whipping cream
1 Milk


1 Ice cubes


2 Water
Deborah Warner
Deborah Warner • 1 year ago

Chicken Pot Pies with Chanterelles: Recipe:

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