What you will need.....
6 Tablespoons of Unsalted Butter
1/2 pound quartered Button Mushrooms
1 Cup chopped Leeks (White and Pale Green parts)
1/2 a Cup Finely Diced Carrots
1/3 a Cup of Fresh or Thawed Frozen Peas
1/3 a Cup and 1 tablespoon of All-Purpose Flour
4 and a 1/2 cups of Chicke Stock or Chicken broth
1/3 a Cup of Dry Sherry
2 Teaspoons Fresh Tarragon
4 Cups Cooked Shredded Chicken (I purches a rotisserie)
Kosher Salt and Fresh Ground Pepper
Double Crust Flaky Pastry dough
And Now on to the how to.....
1. Making the Sauce and Vegetables
-In a large frying pan melt 1 tablespoon of the butter over medium heat. Add the Mushrooms and cook Stirring occasionally until they being to brown somewhere around 6 minutes Stir in the leeks and carrots cover and cook stirring occasionally until the leeks are tender about 5 minutes then Remove from the heat and stir in the peas
2. in a large sauce pan melt the remaining 5 tablespoons butter over medium-low heat Whisk in the flour and let it bubble gently around 1 minute ,slowly whisk in the stock and sherry and then the tarragon Bring it all to a boil Whisking frequently Stir in the shredded chicken and the mushroom-leek mixture and season with salt and pepper Let cool untill lukewarm about 1 hour
3. Place of oven on 400 F
4. I place the dough on the bottom and then criss cross it over the top and brush it lightly with egg white Bake until pastry is puffed and golden brown around 25 minutes
