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1
For the chicken stock, rinse the chicken whole chicken and its cavity thoroughly, cut off any excess skin from around the neck.
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2
Add chicken, bring to simmer and skim impurities from the surface
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3
Add vegetables and simmer over medium for two hours
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4
Remove the chicken from the liquid and shred the meat; set aside
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5
Strain stock, reserving 2 QT. of the filing; save the rest
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6
To begin the filling, melt butter in a 10-inch cast iron skillet. Over medium heat, add onion, carrots and celery; sweat until softened and add beans
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7
Add garlic and cook until aromatic; sprinkle flour over vegetable mixture
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8
Stir in 2 C. reserved stock, thickening the mixture and cooking for about 5 minutes
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9
Add the heavy cream and Virtue Cider Michigan Brut and reduce until thickened to desired consistency
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10
Add the shredded chicken and herbs, and season to taste
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11
For the crust, roll puff pastry on a lightly floured surface into a 10-in. square. Place over chicken mixture in the cast iron skillet
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12
Whisk together egg, salt, pepper and water. Brush the pastry with the mixture
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13
Cut 1-in. vents on the top of the dough and sprinkle with salt and pepper (if desired)
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14
Bake at 325 degrees F until the filling is bubbly, and crust is puffed and golden brown, about 25 minutes
