INGREDIENTS
1 1/2 cups
Chicken
2
Bay leaves
1 cup
Carrots
3/4 cup
Celery
3/4 cup
Chanterelle mushrooms
3 tbsp
Flat leaf parsley
1/2 cup
Onion
1/2 cup
Peas, frozen
1 cup
Potatoes, yellow
1 tbsp
Thyme
1
Egg, large
2 cups
Chicken broth
5 tbsp
Purpose flour
1
Salt and pepper
1
sheet Puff pastry
4 tbsp
Butter, unsalted
1/4 cup
Heavy cream cream
1 tbsp
Water
1
8-inch cast iron skillet
1/4 cup
Pinot gris*optional