Chicken pot pie

How To Make Chicken pot pie

BEVERAGE TO ACCOMPANY: Chardonnay or Sauvignon Blanc

Makes 6 (1 1/2-cup) or 8 (1 cup) portions (10 cups of filling)

1 1/2 cups homemade chicken stock (or Swansons?s organic, slow sodium)
2 1/2 ounces dried porcini or shiitake mushrooms
2 pounds boneless, skinless free range chicken breasts
2 cups julienne carrots
1 1/2 cups frozen, thawed pearl onions
1 1/2 cups halved sugar snap peas or lima beans
6 tablespoons unsalted butter
1/2 cup minced fresh shallots (about 6)
1 1/2 tablespoons minced fresh garlic
5 tablespoons all-purpose flour
3/4 cup dry vermouth
2 teaspoons freshly grated lemon zest
2 tablespoons minced fresh thyme or tarragon
1/2 cup minced fresh Italian parsley
Dash hot pepper sauce or sprinkle of cayenne pepper
1 teaspoon kosher salt
1 teaspoon ground white pepper
4 slices bacon, cooked and crumbled (optional)
4 (17-ounce) packages frozen puff pastry, thawed in the refrigerator