CHICKEN "POTPIE" WITH STUFFING CRUST

CHICKEN

Yield 6 servings

Number Of Ingredients 37

For Chicken Stew:
6 thyme sprigs
3 sage sprigs
1 1/2 sticks unsalted butter
2 c flour
3 c chicken stock
2 c half & half
4 carrots cut into 1/2" thick rounds
1 leek
1 onion, finely chopped
2 celery ribs, cut into 1/2" pieces
1/2 lb cremini mushrooms, quartered
6 garlic cloves, minced
1 lb fingerling potatoes, halved
4 bay leaves
2 t kosher salt
3 lbs boneless, skinless, chicken thighs, cut into 1" pieces
1 c frozen peas
1 c frozen corn
pepper
Crust:
1/4 c EVOO
11 oz light multigrain bread, in 1" cubes (6 C)
4 oz potato chips
33 Ritz crackers, broken
1 onion, finely chopped
3 garlic cloves, minced
1 T thyme leaves, plus more for garnish
2 T chopped sage
1/4 c chopped parsley
1 t kosher salt
1/2 t pepper
6 T unsalted butter, melted & cooled
1/2 c chicken stock
1/2 c half & half
2 large eggs beaten
poached eggs, chopped, thyme & parsley, and grated lemon zest, for serving

Steps:

For the stew: 1. Using twine, tie the thyme and sage sprigs into a bundle. Slow cooker to low and set timer for 5 hours and 15 minutes. 2. Add the butter and cover until butter melts. Stir in the flour and mix with a wooden spoon until well incorporated and a paste forms. stir in the chicken stock and 1/2 & 1/2, cover and cook for 5 minutes. Whisk the mixture until smooth. Add the herbs, then add the next 9 ingredients, up to and including the salt. cover and cook for 4 hours, stirring after 2 hours. 3. Stir in the chicken, peas & corn. Cover and cook until the chicken is white throughout, about 1 hours and 15 minutes. Discard the herb bundle. Season the stew with pepper. 4. Crust: Preheat the oven to 375. Lightly oil a baking sheet. In a food processor, pulse the bread cubes until course crumbs form. Transfer to a large bowl. Add the potato chips and Ritz crackers to the processor and pulse until coarse crumbs form; add to the bowl. Stir in the 1/4 cup of oil and all of the remaining ingredients except the poached eggs and garnishes. Spread the mixture on the prepared baking sheet and pat it out to an even 1/4 inch layer with your finger-tips. Bake until golden and crisp, about 45 minutes. Transfer to a rack and let cool. Break into 3 by 3 inch pieces. 5. Serve the chicken stew in bowls, each topped with a poached egg and apiece of crust. Garnish with thyme, parsley & lemon zest.