Chicken Potpie with Stuffing Crust

• 5 thyme sprigs
• 3 sage sprigs
• 1 1/2 sticks unsalted butter
• 2 cups all-purpose flour
• 3 cups chicken stock or low-sodium broth
• 2 cups half-and-half
• 4 carrots, cut into 1/2-inch-thick rounds
• 1 leek, white and light green parts only, finely chopped
• 1 onion, finely chopped
• 2 celery ribs, cut into 1/2-inch pieces
• 1/2 pound cremini mushrooms, quartered
• 6 garlic cloves, minced
• 1 pound fingerling potatoes, halved
• 4 bay leaves
• 2 teaspoons kosher salt
• 3 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 1 cup fresh or frozen peas
• 1 cup fresh or frozen corn kernels (from 1 cob)
• Pepper
• 1/4 cup extra-virgin olive oil, plus more for greasing
• 11 ounces light multigrain bread, cut into 1-inch cubes (6 cups)
• 4 ounces potato chips (7 cups), broken into pieces
• 33 Ritz crackers, broken into pieces
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon thyme leaves, plus more for garnish
• 2 tablespoons chopped sage
• 1/4 cup chopped parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 6 tablespoons unsalted butter, melted and cooled
• 1/2 cup chicken stock or low-sodium broth
• 1/2 cup half-and-half
• 2 large eggs, beaten
• Poached eggs, chopped thyme and parsley, and grated lemon zest, for serving

1. Make the Chicken Stew Using kitchen twine, tie the thyme and sage sprigs into a bundle.
2. Turn a 6- to 6 1/2-quart slow cooker to low and set the timer for 5 hours and 15 minutes.
3. Make the Chicken Stew Add the butter and cover until the butter melts.
4. Stir in the flour and mix with a wooden spoon until well incorporated and a paste forms.
5. Stir in the chicken stock and half-and-half, cover and cook for 5 minutes.
6. Whisk the mixture until smooth.
7. Add the herbs, then add the next 9 ingredients, up to and including the salt.
8. Cover and cook for 4 hours, stirring after 2 hours.
9. Make the Chicken Stew Stir in the chicken, peas and corn.
10. Cover and cook until the chicken is white throughout, about 1 hour and 15 minutes.
11. Discard the herb bundle.
12. Season the stew with pepper.
13. Meanwhile, Make the Crust Preheat the oven to 375.
14. Lightly oil a baking sheet.
15. In a food processor, pulse the bread cubes until coarse crumbs form.
16. Transfer to a large bowl.
17. Add the potato chips and Ritz crackers to the processor and pulse until coarse crumbs form; add to the bowl.
18. Stir in the 1/4 cup of oil and all of the remaining ingredients except the poached eggs and garnishes.
19. Spread the mixture on the prepared baking sheet and pat it out to an even 1/4-inch layer with your fingertips.
20. Bake until golden and crisp, about 45 minutes.
21. Transfer to a rack and let cool.
22. Break into 3-by-3-inch pieces.
23. Meanwhile, Make the Crust Serve the chicken stew in bowls, each topped with a poached egg and a piece of crust.
24. Garnish with thyme, parsley and lemon zest.

thyme, sage, butter, flour, chicken stock, carrots, only, onion, celery, mushrooms, garlic, potatoes, bay leaves, kosher salt, chicken thighs, peas, corn, pepper, extravirgin olive oil, light multigrain bread, potato chips, crackers, onion, garlic, thyme, sage, parsley, kosher salt, pepper, unsalted butter, chicken, eggs, eggs

Taken from www.foodandwine.com/recipes/chicken-potpie-with-stuffing-crust (may not work)