Oregon Truffle & Rabbit Pot Pie - 1859 Oregon's Magazine

Ingredients

• 2 oz Oregon truffles (1½ ounce chopped and ½ ounce reserve for slicing)
• 2 tsp black truffle oil, more to garnish
• 1 lb Nicky Farms (optional) Oregon rabbit, diced
• ¼ lb unsalted butter
• ⅔ cup medium diced carrot
• ⅔ cup medium diced onion
• ⅓ cup medium diced celery
• 1 tbsp sliced garlic
• 1 tbsp chopped thyme, more for garnish
• 1 tbsp chopped parsley, more for garnish
• 1 bay leaf
• ½ cup all-purpose flour
• ¼ cup white wine
• 1 qt brown chicken stock, heated (substitute rabbit stock if available)
• ¼ cup heavy cream
• 8 6-inch discs of pie dough, chilled
• 1 cup cleaned frisée or arugula
• 1 egg, beaten
• salt and pepper