Chicken Pot Pie

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The New York Times
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 leek, about 3 ounces, trimmed and rinsed well

3/4 pound fresh small mushrooms, cut into quarters, about 4 cups

Salt to taste, if desired

1/4 cup finely chopped shallots

3 pounds bony parts of chicken, such as the backs and necks

2 cups coarsely chopped celery

1/4 teaspoon bottled hot sauce

1 1/2 pounds puff pastry (see note)

4 1/2 pounds chicken legs and thighs

1 tablespoon freshly squeezed lemon juice

2 cups diced carrots

14 tablespoons butter

3 cups finely chopped onions

3 eggs, beaten

1/2 pound fresh or frozen green peas, about 1 1/3 cups

6 tablespoons flour

2 bay leaves

1 cup heavy cream

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