Chicken Pot Pie Provencal

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Details

35 Ingredients

• 4 lbs 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 ozs pearl onions, peeled
• 1 Tbsp kosher salt
• 12 black peppercorns
• 3 cups plus 2 Tbsps all-purpose flour
• 2 sticks plus 5 Tbsps cold, unsalted butter, cut into 1” pieces.
• 2/3 cups ice water
• 1 tsp kosher salt
• reserved chicken
• reserved carrots
• reserved pearl onions
• 10 fingerling potatoes
• 1 large fennel bulb, quartered and roasted
• 10 ozs button mushrooms, thickly sliced and sauteed
• 1/2 lb 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 Tbsp brown mustard seeds
• 1/4 cup vermouth
• 6 Tbsps butter
• 8 Tbsps flour
• 1 cup heavy cream
• 1 cup creme fraiche
• 4 Tbsps dijon mustard
• 1 Tbsp finely chopped tarragon
• 2 tsps finely chopped thyme
• 1 egg, whisked for egg wash
• salt and pepper