Chicken Pot Pie With Exotic Mushrooms And Tarragon

Directions

1. Wash the chicken under cool water. Tie the bay leaves, peppercorns, rosemary and thyme together in a piece of cheesecloth as a sachet garni. Put the chicken into a pot large sufficient to hold it, cover with cool water and bring to a boil. Reduce to a simmer and cook for 15 min, carefully skimming off any scum and grease which accumulates on the surface of the water. Add in the salt, sachet garni and onion, carrot, celery and leek, return to the boil, reduce again to a strong simmer and cook for 45 min.
2. Turn off the heat and cold the chicken in the broth in an ice water bath. When thoroughly cool, remove the chicken and strip off all of the skin and throw away. Strip the meat from the bones, and shred using scrupulously clean hands and work station. Strain the liquid, throw away the vegetables and the bouquet garni.
3. Place the chicken broth in a 4-qt casserole and bring to the boil. Add in the carrots and celery and simmer for 10 min.
4. Meanwhile, put the butter in a saute/fry pan and begin to cook the shallots over medium heat. Add in the mushrooms to the pan and cook over high heat for 5 min.
5. Add in the cream to the pot over broth and vegetables and then add in the sauteed mushrooms to the pot. Simmer this for 5 min before adding the chicken and continuing to cook for 20 min. Add in the tarragon and place into single serving crocks or possibly bowls and top each one with a Pot Pie Top biscuit.
6. This recipe yields 4 to 6 servings.