Individual Chicken Pot Pies

• 2 Quarts Basic Chicken Stock (recipe follows)
• 1 bay leaf
• 1/2 Tbsp. black peppercorns
• 6 flat-leaf parsley sprigs, plus 1 tsp. finely chopped leaves
• 6 fresh thyme sprigs, plus 1/2 tsp. finely chopped leaves
• 2 whole chicken breasts on the bone (2 1/2 lb. total)
• 2 carrots, cut into 1/2 inch dice
• 2 celery ribs, cut into 1/2 inch dice
• 16 pearl onions, peeled (see note)
• 5 Tbsp. unsalted butter
• 4 ounces small white button mushrooms
• 1/4 cup all purpose flour
• 1/2 tsp. chopped rosemary
• 1/2 cup frozen baby peas
• Salt and freshly ground pepper
• Pate Brisee in an 8-inch log (recipe follows)
• 1 egg lightly beaten

1. In a large saucepan, combine the Basic Chicken Stock, bay leaf, peppercorns and the parsley and thyme sprigs and bring to a boil. Add the chicken breasts and simmer until just cooked through, about 20 minutes.
2. Transfer the chicken to a plate.
3. Strain the stock, return it to the saucepan and bring to a boil.

chicken, bay leaf, black peppercorns, parsley, thyme, chicken breasts, carrots, celery, pearl onions, unsalted butter, white button mushrooms, flour, rosemary, frozen baby peas, salt, brisee, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114263 (may not work)