Step 1

Cook the chicken:

Step 2

Preheat a non-convection oven to 500 F.

Step 3

Pat the chicken dry with paper towels.

Step 4

Place the chicken on a cutting board and remove the wing bones at the second joint closest to the breast. Place the wing bones on a baking tray to later rest the chicken on during cooking.

Step 5

Place a large bunch of fresh thyme in the cavity of the chicken and then truss the chicken.

Step 6

Season the chicken evenly with the salt, fennel pollen, smoked paprika and black pepper.

Step 7

Be sure to leave the chicken at room temperature for up to one hour, but no longer, and then place in the oven for 20 minutes.

Step 8

After 20 minutes, immediately lower the temperature to 350 F and cook for another 20 minutes.

Step 9

Turn the oven off and let the chicken rest in the oven for another 20 minutes.

Step 10

Remove from the oven and let rest for 10 more minutes prior to carving the chicken.

Step 11

For the glazed root vegetables:

Step 12

In a medium, heavy-gauged saucepan, melt the butter with half of the water over medium heat until emulsified.

Step 13

Add the cippolini onions and season with salt, cover and let simmer for 7 to 8 minutes. Add the remaining vegetables and water, season with salt and simmer for 10 to 12 minutes, stirring gently and adding water as needed to keep the butter fat from separating.

Step 14

Once the vegetables are tender and easily pierced with the tip of a knife, remove from the heat and add the fresh thyme leaves and sherry vinegar.

Step 15

Adjust salt to taste and set aside until ready to assemble the potpie.

Step 16

Make the chicken jus:

Step 17

Heat the grapeseed oil in medium saucepan over medium heat.

Step 18

Add the vegetables, stirring over medium heat for 5 to 6 minutes until nicely browned.

Step 19

Add the roasted chicken bones and the white wine, cook off the wine for 2 minutes, then add the chicken stock and fresh thyme.

Step 20

Simmer gently until the stock has reduced to half of its volume.

Step 21

Strain through a fine-mesh strainer, return to a saucepan and keep warm.

Step 22

Make the sherry jus:

Step 23

In a heavy-bottomed saucepan, melt the butter over low heat.

Step 24

Whisk in the flour slowly until combined and cook over low heat for 4 to 5 minutes, until a rich nutty aroma and a light brown color develops (this is called a "roux," which is a classic thickening agent used in making this sauce).

Step 25

Remove the pan from the heat and add the amontillado sherry, slowly whisking until incorporated, cooking slowly over low heat.

Step 26

Add the chicken jus gradually, allowing the sauce to thicken slowly in stages, cooking off the flour flavor and achieving a velvety consistency. Once all the stock which has been incorporated, season with salt and simmer for 3 minutes.

Step 27

Remove from the heat, strain through a fine-mesh strainer and set aside.

Step 28

Make the puff pastry:

Step 29

In a small bowl, whisk together the whole egg and milk.

Step 30

Lay the sheets of puff pastry onto a lightly floured work surface, one at a time and cut one circle out of each sheet. The circle should be 1 inch larger in diameter than the casserole you will be serving the potpie in.

Step 31

Using a 1/2-inch diameter cookie cutter, cut one circle in the center; this will allow the steam to release while cooking.

Step 32

To assemble:

Step 33

Preheat a non-convection oven to 375 F.

Step 34

In a medium saucepan, combine the roasted chicken pieces, glazed root vegetables and 4 cups of the sherry jus.

Step 35

Warm and combine all the ingredients gently, tasting and adjusting the salt and sherry vinegar, to taste, if necessary.

Step 36

Place the potpie filling in the two casseroles until full but not above the edge of the casserole.

Step 37

Gently place the puff pastry circle over the top of each casserole and press the sides into the edge of the top of the casserole using your fingertips.

Step 38

Bake in the preheated oven for 20 minutes, until golden brown and the filling is warm when you test with the point of a knife.

Step 39

To serve:

Step 40

Serve immediately accompanied by a side of the leftover sherry jus, poured inside the center of the pies, tableside.