Chicken Pot Pie with Pickled Beets

• 5 tablespoons butter
• 2 to 3 leeks, white and light green parts only cut into thin rounds, about 1 cup
• 10 ounces cremini mushrooms, brushed clean and sliced (about 3 cups)
• 1/4 teaspoon kosher salt
• 3 cups cooked chicken meat, chopped
• 1/4 cup fresh tarragon leaves, chopped
• 1 shallot, minced
• 1 tablespoon all-purpose flour
• 1/3 cup heavy whipping cream
• black pepper
• 1 sheet frozen puff pastry, thawed per package directions, but still chilled
• 1 egg, beaten
• 3 to 5 beets, scrubbed, tops trimmed
• 1 cup white wine vinegar
• 1 teaspoon kosher salt

1. Preheat the oven to 450F.
2. Melt 2 tablespoons of the butter in a large saute pan over medium-low heat.
3. Add the leeks and cook, stirring frequently, until softened but not browned.
4. Transfer to a plate and set aside.
5. Add another tablespoon of butter to the same pan, add the mushrooms, and raise the heat to high.
6. Sprinkle in the salt and cook for 5 to 8 minutes, or until the mushrooms release some of their liquid and begin to dry out in the pan.
7. They should be partially browned and very fragrant.
8. Transfer them to another plate and set aside.
9. Build the pie in layers in either a ceramic pie pan or, if youre feeling more rustic (or more macho) in a cast-iron frying pan.
10. Gently press the chicken down in the bottom of the pan to form an even layer and scatter the tarragon and shallot on top.
11. Next, add the leeks, and finally the mushrooms.
12. Set aside.
13. In the same saute pan youve been using, melt the remaining 2 tablespoons of butter over medium-low heat.
14. When its bubbling, use a wire whisk to mix in the flour.
15. Cook for 1 minute, or until it begins to dry out.
16. Add the cream, whisking all the while, and cook for another minute or so, or just until the cream bubbles.
17. Pour the sauce over the pie, using a rubber spatula to scrape the pan and gently distribute the sauce.
18. Add a healthy grinding of pepper before laying on the puff pastry.
19. Once its in place, cut it to fit the pan, poke a dozen holes in it with a fork, and, using a pastry brush, brush the top with the beaten egg.
20. Bake for 25 to 30 minutes, or until the top is beautifully browned and puffy.
21. Let cool for 5 minutes before cutting.
22. Bring this impressive looking pie to the table and serve it there.

butter, leeks, cremini mushrooms, kosher salt, chicken meat, tarragon, shallot, flour, heavy whipping cream, black pepper, pastry, egg, beets, white wine vinegar, kosher salt

Taken from www.foodrepublic.com/recipes/chicken-pot-pie-with-pickled-beets-recipe/ (may not work)