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1
Put chicken, stock, onion, bay leaves, peppercorns, thyme sprigs, and celery in an 8-quart pot.
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2
Add water to cover.
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3
Cover pot; bring to a boil.
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4
Uncover; reduce heat.
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5
Simmer 1 hour.
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6
Transfer chicken to a cutting board.
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7
When cool enough to handle, remove skin and discard.
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8
Cut meat from bones; discard bones.
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9
Using a fork, shred into bite-size pieces.
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10
Pour stock through a fine sieve into a large bowl; discard solids.
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11
Set aside 2 cups stock.
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12
(Reserve remaining stock for another use.)
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13
Melt butter in a large skillet over medium-high heat.
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14
Add potatoes and pearl onions.
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15
Cook, stirring occasionally, until potatoes begin to turn golden, about 5 minutes.
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16
Add leek, carrots, and mushrooms; cook, stirring occasionally, until softened, about 5 minutes more.
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17
Add flour; cook, stirring, 1 minute.
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18
Stir in reserved 2 cups stock and the milk.
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19
Bring mixture to a simmer; cook, stirring constantly, until thick and bubbling, 2 to 3 minutes.
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20
Stir in shredded chicken, chopped parsley, thyme leaves, zest, salt, and pepper.
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21
Divide chicken mixture among eight 4-by-2-inch ramekins, filling almost to top.
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22
Let cool slightly.
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23
Preheat oven to 375F.
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24
On a lightly floured surface, roll out dough 1/4 inch thick.
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25
Arrange herbs on top; roll out dough 1/8 inch thick, gently pressing herbs.
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26
Using a 4 1/2-inch fluted cutter, cut out 8 rounds of dough.
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27
Brush edges of ramekins with egg wash. Place dough rounds over filling.
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28
Gently press to seal.
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29
Freeze until dough is firm, about 10 minutes.
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30
Place ramekins on a rimmed baking sheet.
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31
Brush dough with egg wash. With a paring knife, cut 4 steam vents in each round.
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32
Bake until golden brown and filling is bubbling, 35 to 40 minutes.
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33
Transfer to a wire rack; let cool 10 to 15 minutes, and serve.
