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1
In a large saucepan, combine the Basic Chicken Stock, bay leaf, peppercorns and the parsley and thyme sprigs and bring to a boil.
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2
Add the chicken breasts and simmer until just cooked through, about 20 minutes.
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3
Transfer the chicken to a plate.
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4
Strain the stock, return it to the saucepan and bring to a boil.
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5
Add the carrots, celery and pearl onions and cook over moderately high heat until the vegetables are tender, about 10 minutes.
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6
Using a slotted spoon, transfer the vegetables to a large plate.
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7
Continue to boil the stock until reduced to 3 cups, about 30 minutes.
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8
Meanwhile, melt 1 tablespoon of the butter in a medium skillet.
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9
Add the mushrooms and cook over moderately high heat, stirring occasionally, until tender and browned, about 7 minutes.
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10
Add the mushrooms to the vegetables on the plate.
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11
Remove the breast meat from the bones and pull into 1-inch pieces; discard the skin and bones.
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12
Melt the remaining 4 tablespoons of butter in a medium saucepan.
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13
Add the flour and cook over moderate heat, stirring constantly until the roux turns light brown, 4 to 5 minutes.
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14
Gradually whisk in the reduced stock and simmer, whisking frequently, until the sauce thickens, 7 to 8 minutes.
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15
Remove from the heat and stir in the cooked chicken and vegetables, the chopped parsley, thyme and rosemary and the peas.
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16
Season the filling generously with salt and pepper.
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17
Cut the log of Pate Brisee into a 5-inch and a 3-inch piece.
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18
Cut the 3-inch piece into six 1/2-inch slices.
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19
On a lightly floured work surface, roll out each slice of dough 1/4 inch thick; stamp out a neat round from each using a 4-inch biscuit cutter.
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20
Fit the rounds into six 4-by-2-inch ramekins.
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21
Prick the dough several times with a fork and refrigerate until chilled.
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22
Cut the 5-inch piece of dough into 6 even slices.
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23
Roll out each slice 1/4 inch thick; using a 6-inch plate as a template, cut out a neat round from each piece of dough.
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24
Transfer the rounds to baking sheets lined with wax paper and refrigerate until firm.
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25
Preheat the oven to 400.
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26
Set the dough-lined ramekins on a baking sheet and bake for 15 minutes, or until the pastry is golden brown.
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27
Let the pastry cool slightly, then spoon the chicken and vegetable filling into the ramekins.
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28
Moisten the ramekin rims and cover with the larger rounds, lightly pressing the dough against the ramekins to seal.
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29
Brush with the beaten egg and score the tops with shallow parallel marks.
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30
Bake the potpies for about 30 minutes, or until the tops are golden brown and the filling is piping hot.
