Ingredients
- 1 whole roasted chicken (or rotisserie ugh)
- 2 cup (470ml) chicken stock
- 1/2 cup (11g )dried morels
- 1/4 cup (7g) chanterelles
- 2 bay leaves
- 2 yellow onions
- 1 large carrot
- 8 cloves garlic
- 3/4 cup (110g) cubed ham
- 1 tbsp (4g) Thyme leaves, rough chopped
- 5 tablespoons (70g) unsalted butter
- Salt and pepper to taste
- 1/2 cup (70g) all purpose flour
- 1 cup (235ml) milk
- 1 cups (235ml) heavy cream
- 10 oz (280g) bag frozen peas
- Puff pastry enough to cover your pan
Directions
- remove spine from chicken, snap breast plate in half for flat chicken … coat it lightly in oil, seas 425 F till internal tepm 165F
- chicken skin
- mushrooms
- in medium sized pot, olive oil, medium high heat, when very hot add ham
- sear till brown, remove ham, reduce temp to medium, add butter, once boobling add diced onions, diced carrot, sliced garlic, mushrooms chopped, season salt pepper, cook till translucent
- add flour, stir, for minute
- add milk and heavy cream and mushroom fortified chicken stock
- bring up over medium heat stirring constantly
- once reaches desired thickness, add ham back plus peas and chopped chicken skins and chicken
- roll out puff pastry
- transfer filling to 10-12’’ cast iron pan, drape over puff pastry, trim edges, crimp, brush top with heavy cream, score cross pattern in center
- 400 F for 20 minutes
- reduce to 350 F for addition 20-25 minutes, till golden brown
- let rest to 5-10 minutes
Recommend serving in bowls for mess