Name: Chicken Pot Pies with Chanterelles
Yield: MAKES 6 Servings
Ingredients: 2 tablespoons olive oil; 1 1/2 cups chopped carrots; 1 1/2 cups chopped celery; 1 1/2 cups chopped onion; 2 garlic cloves, chopped; 2 large fresh thyme sprigs; 2 bay leaves; 1 teaspoon whole black peppercorns; 16 cups water, divided; 1/2 cup coarse kosher salt; 1/4 cup sugar; 4 cups ice cubes; 1 5- to 5 1/2-pound whole chicken (preferably organic), rinsed, patted dry; 1/3 cup milk; 4 garlic cloves, peeled; 1/3 cup water; 3 tablespoons cornstarch; 3 tablespoons olive oil, divided; 1 1/4 pounds chanterelles or other wild mushrooms, coarsely chopped; 3 cups 1/2-inch cubes peeled carrots; 3 cups 1/2-inch pieces leeks (about 3; white and pale green parts only); 3 cups 1/2-inch cubes peeled white-skinned potatoes; 2 tablespoons chopped fresh thyme; 3 1/2 cups (or more) low-salt chicken broth; 1 10-ounce package frozen peas, thawed; 1 cup heavy whipping cream; 4 teaspoons fresh lemon juice; 3/4 teaspoon hot pepper sauce; 1/2 teaspoon white truffle oil (optional); Chicken-Fat Puff Pastry

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