Chicken Pot Pie Provencal
INGREDIENTS
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4 pounds roasting chicken
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6 carrots, ends trimmed, peeled
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4 celery stalks, ends trimmed
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1 leek, white and light green parts only
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1 cup dry white wine
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2 sprigs tarragon
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3 sprigs thyme
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fronds from a large fennel bulb
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10 ounces pearl onions, peeled
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1 tablespoon kosher salt
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12 black peppercorns
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3 cups plus 2 tablespoons all-purpose flour
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2 sticks plus 5 tablespoons cold, unsalted butter, cut into 1” pieces.
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2/3 cups ice water
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1 teaspoon kosher salt
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reserved chicken
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reserved carrots
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reserved pearl onions
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10 fingerling potatoes
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1 large fennel bulb, quartered and roasted
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10 ounces button mushrooms, thickly sliced and sauteed
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1/2 pound haricot verts, topped and tailed, blanched, refreshed, and chopped
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1 1/2 cup frozen green peas, thawed
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1/4 cup diced oven roasted tomatoes (store bought)
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1 tablespoon brown mustard seeds
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1/4 cup vermouth
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6 tablespoons butter
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8 tablespoons flour
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1 cup heavy cream
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1 cup creme fraiche
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4 tablespoons dijon mustard
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1 tablespoon finely chopped tarragon
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2 teaspoons finely chopped thyme
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1 egg, whisked for egg wash
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salt and pepper
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