Recipe: Oval puff pastry pie with Auvergne free-range chicken and chanterelles

1 Remove the thighs and breasts from the chicken. Reserve the carcass and break it into large pieces.

2 Peel and wash the carrot, celery, and leek white.

3 In a large pot, place the carcass pieces and vegetables, cover with water, bring to a boil, and simmer for 1 hour.

4 Strain through a chinois, add the cream, reduce again, and finish the liaison with the dried courgette purée. Season with fine salt and freshly ground pepper. The velouté is ready.

5 Bone and remove the sinews from the chicken thighs, then cut into thin strips. Do the same with the breasts.

6 Sear the strips in a nonstick pan with the oil blend, drain, and add to the chicken velouté.

7 Sort, wash, and sauté the chanterelles in hazelnut oil, add the shallots. Drain everything and add to the chicken.

8 Mix well, adjust the seasoning, and keep warm (preferably in a bain-marie).

9 Cut 2 oval shapes from the puff pastry measuring 20 cm by 15 cm. Layer them together, brush with egg, and bake in a 200°C (390°F) oven for 20 minutes.

10 Remove from the oven and carefully lift off the lid with a knife. Hollow out slightly and fill with the chicken mixture.

11 Garnish with fresh flat parsley.