Ingredients

2 1/2 pounds chicken pieces (2 whole legs and 1 whole bone-in breast) 

2 cups low-sodium chicken broth 

Kosher salt (we use Diamond Crystal) and freshly ground black pepper 

5 ounces thick-cut bacon, cut into 1/2-inch pieces 

10 ounces sliced cremini or button mushrooms (about 4 1/2 cups) 

5 tablespoons unsalted butter 

2 leeks, white and light-green parts only, sliced and well washed (1 1/2 cups) 

2 carrots, cut into a 1/2-inch dice (1 cup) 

2 celery stalks, sliced (3/4 cup) 

1 medium Yukon Gold or white potato, peeled and cut into 1/2-inch pieces (1 1/4 cups) 

1/2 cup red wine 

1/2 cup all-purpose flour 

1 cup fresh or frozen peas 

2 teaspoons chopped fresh thyme 

1 recipe Test Kitchen's Favorite Pâte Brisée 

1 large egg, beaten

Preparation

Place chicken in a medium Dutch oven or large saucepan, skin-sides down. Cover with broth and 2 cups water; add 1 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, uncovered, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate; let cool about 30 minutes. Strain broth, discarding solids (you should have about 3 1/2 cups).

Remove chicken from bones and shred meat into bite-size chunks. Discard skin and bones. You’ll need 2 1/2 cups chicken; save the rest for salads or sandwiches.

Wash and dry Dutch oven or saucepan; add bacon and cook over medium heat until crisp, 7 to 9 minutes. Remove bacon with a slotted spoon and transfer to a paper-towel-lined plate. Discard all but 1 tablespoon fat from Dutch oven.

Add mushrooms to pot and cook over high heat until golden brown and liquid has evaporated, about 6 minutes. Add butter, leeks, carrots, celery, potato, 1 teaspoon salt, and some pepper. Cook, stirring, until leeks are translucent, about 4 minutes. Add wine; cook until mostly evaporated, about 1 1/2 minutes.

Stir in flour; cook 20 seconds, stirring constantly. Stir in 2 3/4 cups broth. Bring to a boil, then reduce heat and simmer, stirring often, until potato is just barely tender, about 5 minutes (mixture will look very thick; that’s okay, as the vegetables will release liquid in the oven).

Stir in chicken, peas, reserved bacon, and thyme. Season to taste; divide filling into to four small baking dishes or ramekins (with about 2 cups capacity), and let cool 30 minutes, or refrigerate, covered, up to 1 day. (See cook’s note for baking dish dimensions for one large potpie.)

Preheat oven to 375°F. Roll each disk of Pâte Brisée out 1/8 inch thick; cut out rounds just larger than the diameter of individual baking dishes. Drape rounds over dishes with cooled filling; cut 5 vents in each crust and brush with beaten egg. Transfer dishes to a rimmed baking sheet and bake until golden brown and bubbling in center, 45 to 50 minutes. Let cool 20 minutes before serving.

Add 3 tablespoons grated Parmigiano-Reggiano and 1/2 teaspoon freshly ground pepper to the pie crust’s dry ingredients.