Chicken Pot Pie Provencal

By Food52
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4 pounds roasting chicken

6 carrots, ends trimmed, peeled

4 celery stalks, ends trimmed

1 leek, white and light green parts only

1 cup dry white wine

2 sprigs tarragon

3 sprigs thyme

fronds from a large fennel bulb

10 ounces pearl onions, peeled

1 tablespoon kosher salt

12 black peppercorns

3 cups plus 2 tablespoons all-purpose flour

2 sticks plus 5 tablespoons cold, unsalted butter, cut into 1” pieces.

2/3 cups ice water

1 teaspoon kosher salt

reserved chicken

reserved carrots

reserved pearl onions

10 fingerling potatoes

1 large fennel bulb, quartered and roasted

10 ounces button mushrooms, thickly sliced and sauteed

1/2 pound haricot verts, topped and tailed, blanched, refreshed, and chopped

1 1/2 cup frozen green peas, thawed

1/4 cup diced oven roasted tomatoes (store bought)

1 tablespoon brown mustard seeds

1/4 cup vermouth

6 tablespoons butter

8 tablespoons flour

1 cup heavy cream

1 cup creme fraiche

4 tablespoons dijon mustard

1 tablespoon finely chopped tarragon

2 teaspoons finely chopped thyme

1 egg, whisked for egg wash

salt and pepper

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