Chicken Pot Pie

• 3 chicken legs (legs and thighs, about 1 1/2 pounds)
• 4 cups chicken stock
• 1 onion, cut in half
• 2 bay leaves
• 12 teaspoon whole black peppercorn
• 12 teaspoon whole cloves
• 3 sprigs fresh thyme
• 3 sprigs fresh parsley
• 1 stalk celery
• 1 cup flour
• 14 teaspoon salt
• 1 tablespoon fresh thyme leave
• 10 tablespoons chilled unsalted butter
• 3 tablespoons ice water
• 1 egg yolk
• 2 slices bacon, cut in 1 inch pieces
• 12 cup small white pearl onion, peeled
• 4 small red potatoes, scrubbed and cut into 1/2 inch pieces
• 1 medium leek, washed and sliced into 1/4 inch thick rounds
• 12 cup coarsely chopped chopped carrot
• 3 ounces button mushrooms, quartered if large
• 2 tablespoons butter
• 5 tablespoons flour
• 12 cup white wine
• 2 cups rich stock
• 12 cup milk
• hot pepper sauce
• 12 teaspoon Worcestershire sauce
• 1 tablespoon fresh thyme leave
• 1 tablespoon fresh flat-leaf parsley, chopped
• 1 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 1 lemon, zest of
• 2 hardboiled egg, peeled and cut into sixths
• 1 egg yolk
• 1 tablespoon heavy cream

1. Rich Stock: Combine all ingredients in a pot; add water to cover if needed, and bring to a boil; reduce heat and simmer, uncovered, for 1 hour.
2. Savory Dough: In a food processor, combine flour, salt and thyme; add butter and pulse until mixture resembles corn meal; with machine running, add ice water and egg yolk; process just until dough holds together.
3. Place dough on plastic wrap; flatten into a disk and wrap well; refrigerate at least 1 hour.
4. Filling: Remove chicken from stock; cool, discard skin and bones, and shred or cut chicken into bite-sized pieces; strain stock, discarding solids and set aside 2 cups; refrigerate or freeze remaining stock for another use.
5. Preheat oven to 375; fry bacon in a large skillet until crisp; remove and drain on paper towels, leaving 2 T drippings in skillet; set bacon aside.
6. In the same skillet, over medium-high heat, saute onions and potatoes until potatoes begin to turn golden, 4-5 minutes; add leeks, carrots, and mushrooms and saute another 4-5 minutes.
7. Knead butter and flour together; add to skillet and cook, stirring, until melted and smooth; stir in wine, stock and milk and simmer, stirring constantly, until thick and bubbly, 2-3 minutes.
8. Add hot pepper sauce, Worcestershire, thyme, parsley, salt, pepper and lemon zest; taste and adjust seasoning; stir in chicken, bacon and hard-boiled eggs; pour into a 9" x 9" baking dish or other casserole; set aside.
9. Roll out dough to 1/4" thickness and transfer to a baking sheet; chill 15 minutes; whisk egg yolk and cream together; working quickly, place dough over top of filling and cut 1" larger than rim of dish; tuck extra 1" of dough inside around the edges.
10. Vent, brush with egg wash and bake on baking sheet 35-40 minutes, or until crust is golden.

chicken, chicken stock, onion, bay leaves, black peppercorn, whole cloves, thyme, parsley, celery, flour, salt, thyme, butter, water, egg yolk, bacon, white pearl onion, red potatoes, rounds, carrot, button mushrooms, butter, flour, white wine, rich stock, milk, pepper sauce, worcestershire sauce, thyme, parsley, salt, ground black pepper, lemon, egg, egg yolk, heavy cream

Taken from www.food.com/recipe/chicken-pot-pie-74366 (may not work)