Chicken Pot Pie for the rainy season . . .

SERVES 6

INGREDIENTS
4 quarts chicken stock
3 sprigs thyme
2 medium yellow onions, chopped
2 ribs celery, chopped
1 medium carrot, chopped
1 (3 to 4-lb.) whole chicken
1 bay leaf
8 tbsp. unsalted butter
½ cup flour
1.5 cups sour cream
1.5 tbsp. Dijon mustard
1 cup thinly sliced Cremini (brown) mushrooms
2 tbsp. black truffle oil (if available)
2 tbsp. fresh lemon juice
Kosher salt and freshly ground white pepper, to taste
2 cups cooked pearl onions
2 cups cooked baby carrots, cut into ½"pieces
2 cups frozen, thawed peas
2 sheets puff pastry
2 eggs, beaten, for egg wash

INSTRUCTIONS
1. Bring stock, thyme, yellow onions, celery, carrot, chicken, and bay leaf to a boil in an 8-qt. pot. Reduce heat to medium-low for 2 hours. Remove chicken; cool. Discard skin and bones; finely chop meat and place in a bowl. Pour cooking liquid through a fine strainer into a bowl; reserve 4 cups. Reserve remaining stock for another use; set chicken aside.

2. Heat butter in a 4-qt. saucepan over medium-high heat. Add flour; cook until smooth, about 2 minutes. Add 4 cups reserved stock; boil. Reduce heat to medium-low; cook until thickened, about 5 minutes. Add sour cream, Dijon mustard, mushrooms (and truffle oil if using), juice, and salt and pepper; pour over chicken. Add pearl onions, carrots, and peas; toss to combine.

3. Heat oven to 350°. Divide chicken mixture among six 6"-wide x 1 ½"-tall, 14-oz. ramekins or soup vessels. Roll puff pastry until ⅛" thick; cut into six 8" squares or circles. Using a pastry brush, brush rim of each ramekin with egg wash; cover with a pastry square or circle and press lightly to adhere. Brush pastry with egg wash; place on a baking sheet. Bake, brushing pastry with more egg wash halfway through cooking, until golden brown and filling is warmed through, about 35 minutes. Let cool before serving.