Mini Chicken Potpies with Herb Dough

• 1 whole chicken (4 pounds), rinsed and patted dry
• 4 cups homemade or low-sodium store-bought chicken stock
• 1 large onion, halved
• 2 bay leaves
• 1/2 teaspoon whole black peppercorns
• 3 sprigs fresh thyme, plus 2 tablespoons thyme leaves
• 1 celery stalk, cut crosswise into thirds
• 5 tablespoons unsalted butter
• 9 ounces medium red potatoes, cut into 1/2-inch chunks
• 12 white, red, or yellow pearl onions (halved lengthwise if large)
• 1 medium leek, white and pale green parts only, cut into 1/4-inch-thick rounds and rinsed well
• 2 medium carrots, peeled and cut into 1/4-inch-thick rounds
• 6 ounces white mushrooms, halved lengthwise (quartered if large)
• 1/4 cup plus 1 tablespoon all-purpose flour, plus more for dusting
• 1 cup milk
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• Finely grated zest of 1 lemon
• 2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• Marthas Perfect Pate Brisee (page 647)
• 2 tablespoons mixed fresh herb leaves, such as flat-leaf parsley, sage, chives, thyme, dill, rosemary, and oregano
• 1 large egg

1. Put the chicken, stock, large onion, bay leaves, peppercorns, thyme sprigs, and celery in a large (8-quart) pot.
2. Add just enough water to cover the chicken.
3. Cover the pot; bring the mixture to a boil.
4. Uncover; reduce heat.
5. Simmer 1 hour.
6. Transfer the chicken to a cutting board (reserve the stock in the pot).
7. Remove the skin from the chicken; discard.
8. Cut the meat from the bones; discard the bones.
9. Using a fork, shred the meat into bite-size pieces; set aside.
10. Pour the stock through a fine sieve into a large bowl; discard the solids.
11. Set aside 2 cups stock.
12. (Reserve the remaining stock for another use.
13. Cooled stock can be frozen in an airtight container up to 4 months; thaw in the refrigerator.)
14. Melt the butter in a large skillet over medium-high heat.
15. Add the potatoes and pearl onions.
16. Cook, stirring occasionally, until the potatoes begin to turn golden, about 5 minutes.
17. Add the leek, carrots, and mushrooms; cook, stirring occasionally, until softened, about 5 minutes more.
18. Add the flour; cook, stirring, 1 minute.
19. Stir in the reserved 2 cups stock and the milk.
20. Bring to a simmer; cook, stirring constantly, until thick and bubbling, 2 to 3 minutes.
21. Stir in the chicken, parsley, thyme leaves, zest, salt, and pepper.
22. Divide the chicken mixture evenly among 8 4 x 2-inch ramekins.
23. Let cool slightly.
24. Preheat the oven to 375F.
25. Roll out the pate brisee on a lightly floured surface to 1/4 inch thick.
26. Arrange the mixed herbs on top; roll out the dough with a lightly floured pin to 1/8 inch thick, gently pressing herbs.
27. Using a fluted (or plain) round dough cutter (4 1/2 inches in diameter), cut out 8 rounds from the dough.
28. Lightly beat the egg with 1 tablespoon water.
29. Brush the top edges of the ramekins with egg wash. Place a dough round over each ramekin; gently press to seal.
30. Chill in the freezer until the dough is firm, about 10 minutes.
31. Brush the dough with egg wash. Cut 4 slits in top of each dough round for steam vents.
32. Bake until the crust is golden brown and the filling is bubbling, 35 to 40 minutes.

chicken, chicken, onion, bay leaves, whole black peppercorns, thyme, celery stalk, unsalted butter, red potatoes, white, only, carrots, white mushrooms, flour, milk, parsley, lemon, coarse salt, freshly ground pepper, brisee, herb leaves, egg

Taken from www.epicurious.com/recipes/food/views/mini-chicken-potpies-with-herb-dough-392615 (may not work)