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1
Preheat the oven to 350F.
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2
Pat the chicken dry with paper towels, place on a sheet pan, brush with olive oil, and sprinkle with salt and pepper.
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3
Roast for 35 minutes, until cooked through.
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4
Set aside until cool enough to handle.
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5
Discard the skin and bones and cut the meat in 3/4-inch dice.
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6
You should have about 5 cups of chicken.
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7
Meanwhile, heat the butter in a medium heavy-bottomed pot or Dutch oven, such as Le Creuset.
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8
Add the leeks and carrots and saute over medium-high heat for 8 to 10 minutes, until they begin to soften.
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9
Add the garlic, mushrooms and tarragon and cook for 5 minutes.
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10
Sprinkle on the flour and cook for 30 seconds, stirring constantly.
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11
Add the chicken stock and sherry, bring to a boil, then lower the heat and simmer for 2 minutes, until the mixture is slightly thickened.
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12
Add the cream, 2 teaspoons salt and 1 teaspoon pepper and simmer for 5 minutes.
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13
Stir in the frozen peas and chicken, taste for seasonings, and pour the mixture into six (2-cup) ovenproof serving bowls.
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14
Raise the oven to 400F.
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15
On a lightly floured board, roll each pastry to an 11-inch square.
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16
Cut out 2 circles from each sheet of pastry that are each 1/2 inch larger than the rim of the bowl.
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17
Brush the outer edges of the bowls with the egg wash.
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18
Place a pastry circle over each bowl, adhering it with the egg wash.
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19
Brush the pastry with egg wash and sprinkle with fleur de sel and pepper.
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20
Make three 1-inch slits in each pastry for steam to escape.
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21
Refrigerate the pot pies for at least 30 minutes.
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22
Place on a sheet pan lined with parchment paper and bake for 30 to 40 minutes, until the crust is golden brown and the filling is bubbly.
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23
Serve hot.
