Chicken Pot Pies With Chanterelles

• Chicken
• 2 T Olive oil
• 1 1/2 C chopped carrots
• 1 1/2 C chopped celery
• 1 1/2 C chopped onion
• 2 garlic cloves, chopped
• 2 lg fresh thyme sprigs
• 2 bay leaves
• 1 t whole black peppercorns
• 16 C water, divided
• 1/2 C salt
• 1/4 C sugar
• 4 C ice cubes
• 1 5 lb chicken
• Pot Pie Filling
• 1/3 C milk
• 4 garlic cloves, peeled
• 1/3 C water
• 3 T cornstarch
• 3 T olive oil
• 1 1/4 lbs wild mushrooms, coarsely chopped
• 3 C 1/2-in cubes carrots
• 3 C 1/2-in pieces leeks (3ish)
• 3 C 1/2-in cubes white potatoes
• 2 T chopped fresh thyme
• 3 1/2 C chicken broth
• 1 10oz package frozen peas, thawed
• 1 C heavy cream
• 4 t lemon juice
• 3/4 t hot pepper sauce
• Puff Pastry

1. Chicken: heat oil in lg deep pot ove rmed-hi heat. Add carrots, celery and onion; saute until golden, about 10mins. Add garlic, thyme, bay and peppercorns; stir 2 mins. Add 8 cups water, 1/2 cup salt and sugar; bring to simmer, stirring until salt and sugar dissolve. Remove from heat. Add remaining 8 cups water and 4 cups ice cubes. Let stand until cooled completely. Submerge chicken in brine, cover and chill at least 12 hrs and up to 24 hrs.
2. Preheat oven to 375. Remove chicken from brine, pat dry, place in roasting pan. Sprinkle with pepper. Roast about 1 hr 20 mins.
3. Transfer to platter, cool. Spoon fat into small container. Freeze fat (for puff pastry). Tear chicken meat into small pieces.
4. Pot pie:Combine milk and garlic in small pan, simmer 2 mins. Remove garlic from milk and chop finely, discard milk. Whisk 1/3 c water and cornstarch in bowl to blend; set aside.
5. Heat 1 T oil in heavy large pot over med-hi heat. Add mushrooms and saute til tender, about 6 mins. Transfer to bowl. Add remaining 2 T oil to same pot; add carrots, leeks, and potatoes and saute til soft, about 10 mins. Add chopped garlic and thyme, stir 2 mins. Add 3 1/2 cups broth; bring to boil. Reduce heat, cover and simmer til tender about 15 mins longer. Rewhisk cornstarch mixture and add to veg mixture; stir until broth boils and thickens,a bout 2 mins. Stir in chicken, mushrooms, peas and cream. Simmer uncovered til heated thru, 6 mins. Stir in lemon juice and hot pepper sauce. Season with salt and pepper. Divide among 6 ramekins. Cover, chill. Preheat oven to 375. Top pot pies with baked puff pastry rounds. Bake until heated thru - about 15 mins.

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Taken from www.epicurious.com/recipes/member/views/chicken-pot-pies-with-chanterelles-50047714 (may not work)