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1
Chicken: heat oil in lg deep pot ove rmed-hi heat. Add carrots, celery and onion; saute until golden, about 10mins. Add garlic, thyme, bay and peppercorns; stir 2 mins. Add 8 cups water, 1/2 cup salt and sugar; bring to simmer, stirring until salt and sugar dissolve. Remove from heat. Add remaining 8 cups water and 4 cups ice cubes. Let stand until cooled completely. Submerge chicken in brine, cover and chill at least 12 hrs and up to 24 hrs.
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2
Preheat oven to 375. Remove chicken from brine, pat dry, place in roasting pan. Sprinkle with pepper. Roast about 1 hr 20 mins.
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3
Transfer to platter, cool. Spoon fat into small container. Freeze fat (for puff pastry). Tear chicken meat into small pieces.
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4
Pot pie:Combine milk and garlic in small pan, simmer 2 mins. Remove garlic from milk and chop finely, discard milk. Whisk 1/3 c water and cornstarch in bowl to blend; set aside.
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5
Heat 1 T oil in heavy large pot over med-hi heat. Add mushrooms and saute til tender, about 6 mins. Transfer to bowl. Add remaining 2 T oil to same pot; add carrots, leeks, and potatoes and saute til soft, about 10 mins. Add chopped garlic and thyme, stir 2 mins. Add 3 1/2 cups broth; bring to boil. Reduce heat, cover and simmer til tender about 15 mins longer. Rewhisk cornstarch mixture and add to veg mixture; stir until broth boils and thickens,a bout 2 mins. Stir in chicken, mushrooms, peas and cream. Simmer uncovered til heated thru, 6 mins. Stir in lemon juice and hot pepper sauce. Season with salt and pepper. Divide among 6 ramekins. Cover, chill. Preheat oven to 375. Top pot pies with baked puff pastry rounds. Bake until heated thru - about 15 mins.
