So anyway, I too ended up making this over a couple of evenings. Admittedly, it wasn't difficult. I thought the combination of flavors might be good too. As usual, Dorie was correct - this is pretty good!
|about to reduce the broth, with its added squeeze of lemon|
admittedly, I will never become a "real" French cook, because I'm unwilling to do
some of the little things - yes, those are onions in there - no, I did not strain them out to add back later!
|the reduced broth, ready to thicken with the whole egg|
it was a really nice sauce at this point
|after thickening with the egg, in go the chopped fresh herbs and shredded chicken|
|the filling "bundled-up", brushed with butter, and sprinkled with a little|
cinnamon sugar, ready for the oven
|looking delicious, just out of the oven|
|ready to eat, beautiful brown pastry, surrounding the chicken filling|