Ultimate Chicken Pot Pie

From a YouTube video Watch the original

Ingredients

• Cooked chicken (whole chicken, salt, pepper)
• Chicken stock (2 cups or 470 milliliters)
• Dried morel mushrooms (1/2 cup or 11 grams)
• Dried chanterelle mushrooms (1/4 cup or 7 grams)
• Bay leaves (2)
• Olive oil
• Cubed ham (3/4 cup or 110 grams)
• Unsalted butter (5 tablespoons or 70 grams)
• Yellow onions (2, diced)
• Carrot (1 large, diced)
• Garlic (cloves, thinly sliced)
• All-purpose flour (1/2 cup or 70 grams)
• Heavy cream (1 cup or 235 milliliters)
• Frozen peas (10 ounces or 280 grams)
• Puff pastry

Instructions

1. Roast the whole chicken seasoned with salt and pepper at 425°F (220°C) for 30-45 minutes until golden brown. Remove the skin, chop it finely, and shred the chicken meat.
2. Rehydrate dried mushrooms in chicken stock with bay leaves for 15-20 minutes. Save the broth.
3. Sauté cubed ham until browned, then remove from the pot. In the same pot, cook onions, carrot, garlic, and mushrooms. Add flour, then pour in cream and mushroom broth. Stir until thickened.
4. Add back ham, frozen peas, chicken skins, and shredded chicken to the pot. Mix well.
5. Transfer the filling to a cast-iron pan lined with puff pastry. Brush with cream, score the pastry, and bake at 400°F (200°C) for 20 minutes, then at 350°F (180°C) for 20-25 minutes.
6. Let it rest before serving. Enjoy the ultimate chicken pot pie experience.

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