Chicken Pot Pie with Fennel and Mushrooms in a Potato Bowl

Ingredients

• ²/₃ cup whole milk
• Kosher salt
• 1-½ lb. bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper
• 1-½ cups small-diced fennel (from 1 small bulb)
• 1 cup fresh pearl onions, peeled, or frozen pearl onions, thawed
• 2 Tbs. Dijon mustard
• + 14 more ingredients
• • 1 oz. (2 Tbs.) unsalted butter
  • Freshly ground black pepper
  • 2 Tbs. olive oil
  • 3 oz. (6 Tbs.) unsalted butter, softened
  • 2 Tbs. olive oil
  • 1-½ cups lower-salt chicken broth
  • 16 baby carrots with tops, peeled and trimmed with ½ inch of the tops intact
  • 3 lb. russet potatoes (about 4 medium)
  • 1 Tbs. chopped fresh thyme
  • 2 cups sliced mushrooms, such as oyster, hen of the woods, or chanterelles
  • 2 Tbs. thinly sliced fresh chives
  • 2 Tbs. all-purpose flour
  • 1 cup small-diced carrot
  • Kosher salt

Position a rack in the center of the oven and heat the oven to 375°F.

View full recipe at Fine Cooking