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1
Season chicken parts to taste with salt and pepper.
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2
Melt 2 tablespoons butter and oil together in soup pot.
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3
Add chicken and brown.
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4
Add chicken broth, quartered onion, celery chunks and carrot chunks and bring to boil.
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5
Reduce heat and simmer until chicken is tender, 20 to 30 minutes.
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6
Let cool.
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7
Cover and refrigerate overnight.
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8
Next day, skim cold chicken fat off top of broth.
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9
Reserve 1/4 cup fat for making Rich Pastry Crust.
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10
Heat broth and remove chicken.
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11
Skin and bone chicken parts.
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12
Discard skin and bones.
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13
Cut meat into 2 inch chunks and set aside.
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14
Strain broth.
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15
Reduce over high heat to 3 cups.
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16
Combine 1/4 cup melted butter and flour in saucepan and gradually stir in broth.
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17
Bring to boil and boil 1 minute.
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18
Season to taste with salt and pepper.
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19
Stir in tarragon.
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20
Cook pearl onions, potato, sliced carrots and broccoli separately in boiling water until tender, 5 to 10 minutes each.
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21
Drain.
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22
Toss together cooked chicken, cooked vegetables and mushrooms.
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23
Stir in chicken-tarragon sauce.
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24
Make Rich Pastry Crust.
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25
Divide dough in half and gather into 2 small flattened rounds.
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26
Roll first half on lightly floured board to 1/4 inch thick.
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27
Cut dough to fit tops of 2 casseroles, leaving enough dough to overhang edges by 1 inch.
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28
Repeat with second half of dough.
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29
Brush edges of casseroles with egg yolk and place crusts atop casseroles.
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30
Flute edges.
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31
Make 4 triangular cuts in center of each crust and fold back tips of triangles.
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32
Brush crust with egg yolk (save egg whites for another use).
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33
Bake for 20 to 30 minutes.
