For the Filling
- 1 1/2 ounces bacon, finely chopped
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 6 ounces cremini mushrooms, quartered
- 3 medium carrots, sliced 1/4 inch thick
- 1 celery stalk, thinly sliced
- Coarse salt and freshly ground pepper
- 1/4 cup plus 1 1/2 teaspoons all-purpose flour
- 3 cups chicken stock
- 2 1/4 pounds boneless, skinless chicken breast halves and thighs, cut into 1-inch cubes
- 3 tablespoons heavy cream
For the Topping
- 1 disk <u>Pate Brisee</u>
- All-purpose flour, for surface
- 1 large egg, lightly beaten for egg wash
- Make the filling: Cook bacon in a large saucepan over low heat until crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Raise heat to medium, and add oil. Add onion, and cook until translucent, about 8 minutes. Add mushrooms, carrots, and celery, and cook until softened, about 10 minutes. Season with salt and pepper. Stir in flour.
- Add stock, and bring to a simmer. Cook until thickened, about 5 minutes. Add chicken and cream. Simmer until chicken is just cooked through, about 5 minutes. Return bacon to saucepan. Let cool.
- Divide filling among eight 4-inch (12 ounce) ramekins. 4. Preheat oven to 375 degrees. Make the topping: Roll out pate brisee to a 1/4-inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins. Top ramekins with dough, and crimp edges with a fork to seal. Brush dough with egg wash. Freeze for 20 minutes.
- Bake until toppings are golden and fillings are bubbling, about 40 minutes.
Filling can be refrigerated for up to 3 days. Top with pate brisee just before baking.