Ina Garten French Chicken Pot Pies

Directions

• Preheat the oven: Preheat the oven to 350°F. That way it is ready when the chicken is seasoned and on the pan.
• Roast the chicken: Pat the 4 split chicken breasts dry, place them on a sheet pan, brush with olive oil and sprinkle with salt and pepper. Roast for 35 minutes until cooked through, then let them cool before discarding the skin and bones.
• Dice the chicken: Cut the cooled meat into 3/4-inch dice. You should end up with about 5 cups of chicken.
• Soften the vegetables: Heat 6 tablespoons butter in a Dutch oven and add 4 cups chopped leeks and 2 cups diced carrots. Sauté over medium-high heat for 8 to 10 minutes, until they begin to soften.
• Add aromatics: Stir in 4 teaspoons minced garlic, 8 ounces sliced cremini mushrooms and 1/4 cup minced tarragon. Cook for 5 minutes so the mushrooms release their juices.
• Make the sauce: Sprinkle on 1/3 cup flour and cook for 30 seconds, stirring constantly. Then add 2 1/2 cups chicken stock and 6 tablespoons cream sherry, bring to a boil and simmer for 2 minutes until slightly thickened.
• Finish the filling: Pour in 1/2 cup heavy cream, 2 teaspoons salt and 1 teaspoon pepper and simmer for 5 minutes. Stir in the frozen peas and chicken, taste for seasoning, then divide the filling among six 2-cup ovenproof bowls.
• Raise the heat: Raise the oven to 400°F while you prepare the pastry. It needs the hotter oven to puff and brown properly.
• Cut the pastry: On a lightly floured board, roll each of the 3 puff pastry sheets into an 11-inch square. Cut 2 circles from each sheet, each 1/2 inch larger than the rim of a bowl.
• Top the pies: Brush the outer edges of the bowls with egg wash and press a pastry circle over each one. Brush the pastry with more egg wash, sprinkle with fleur de sel and pepper, then cut three 1-inch slits in each top for steam.
• Chill and bake: Refrigerate the pies for at least 30 minutes, then set them on a parchment-lined sheet pan. Bake for 30 to 40 minutes, until the crust is golden brown and the filling is bubbly, and serve hot.