Chicken Pot Pie with Wild Mushrooms and Tarragon
Preheat oven to 400ºF with rack in middle.
Blanch onions in a pot of boiling water 1 minute and drain, then cool under running water. Trim root ends and peel.
In a heavy medium saucepan, melt 1 tablespoon butter over medium heat. Add onions and generous pinch salt; reduce heat to low and cook for 3 minutes. Add broth, increase heat to high and boil, partially covered, for 7 minutes. Add carrots and continue to boil, partially covered, until vegetables are just tender and broth is mostly reduced, about 8 minutes more. Over a bowl, strain vegetables, reserving broth.
In a large nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Add mushrooms, garlic and pinch salt and pepper; cook, stirring frequently, until mushrooms are softened and any liquid in pan has evaporated, about 6 minutes. Stir in tarragon and parsley, then stir in chicken and flour; season with salt and pepper, increase heat to high and cook 2 minutes more. Remove from heat, add crème fraîche and stir to combine. Add onions and carrots, 2 tablespoons reserved broth and 1 teaspoon salt; stir to combine well (if pan is too small to stir and combine well, transfer mixture to a large bowl), season with pepper and transfer to pie dish.
Unfold pastry onto a clean, lightly floured work surface. Roll out to 12-inch square. Set pastry over filling, then fold down the edges onto the rim. Brush top of crust (not edges) with egg wash. Set pie dish on a baking sheet and bake, rotating dish once halfway through, for 20 minutes. Tent browned edges with foil and continue baking until center of crust is lightly golden and filling is bubbling, 2 to 5 minutes more. Serve hot.
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