OK, a bit of a heads up, this isn't a quick meal to make. It takes some time (close to 2 hours with baking), so plan accordingly. However, it's oh so worth it.
Modifications we made: we used fryer legs as we had them thawed from the freezer & are making fried chicken next week. We also skipped the "cool completely" stage & also only let the pie cool for about 15 minutes after baking and it turned out fine, but if you want to cool it completely as it suggests, we suggest making the filling the night before and let it cool overnight. Then, make the pot pie the next day with the puff pastry topping.
Servings: 4 (We ate it all in one sitting, just the 2 of us)
3 whole corn-fed chicken legs (thigh & drumstick) - we used 6 chicken leg fryers
Salt/Pepper
1 Tsp. EVOO
2 Tbsp. stick butter
1 onion, finely chopped
1 leek (white & pale green parts only), cut into half length-wise, then cut into 1/2-inch strips
1 Tbsp. coarse-grain mustard
1/4 C. all-purpose flour
1 C. chicken stock
3/4 C. whole milk (+ 1 Tbsp)
1/4 C. heavy cream
2 Tbsp. finely chopped fresh tarragon
1 sheet frozen puff pastry, thawed
1 large egg
Sesame seeds, for garnish
Preheat oven to 400 degrees. Sprinkle chicken legs heavily with salt, pepper, and drizzle with EVOO. Place in a large, heavy, rimmed baking sheet and roast 15 minutes. Turn the legs over and continue roasting 15 minutes more or until they are golden brown and cooked through. Set them aside to cool slightly, and reduce the oven temperature to 375 degrees. Reserve the pan drippings on the baking sheet.
When legs are cool enough to handle, shred meat into large chunks and place in a bowl. Discard the sinew, bones, and skin.
Melt the butter in a large heavy saucepan over medium heat. Add the onions and leeks and saute for 5 minutes, or until tender but not browned. Stir in the mustard, then the flour, and cook over low heat for 2 minutes, stirring constantly.
Slowly whisk in the chicken broth, the 3/4 C. milk, the cream, and the reserved pan drippings. Simmer, stirring occasionally, for 5 minutes or until the sauce thickens. Stir in the shredded chicken and the tarragon, and season to taste with salt and pepper. Set the mixture aside to cool, and then refrigerate it to cool completely.
To assemble the pie: Spoon the chicken mixture into a 1.5 quart baking dish. Roll out the sheet of puff pastry to form an 11-inch square. Drape the puff pastry over the chicken mixture and press it against the rim of the baking dish to seal. Cut slits into the pastry to allow steam to escape. Mix the egg and the remaining 1 Tbsp. milk in a small bowl to blend. Brush the pastry with the egg mixture, and garnish with sesame seeds. Set the pie on a heavy baking sheet and bake for 50 minutes, or until the pastry is golden brown. Set it aside to cool for 30 minutes before serving.
*Recipe courtesy of Relaxed Cooking with Curtis Stone, p. 181
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