Chicken Thigh Potpie – Garden & Gun

Ingredients

• 4 large boneless chicken thighs (skin on), seasoned with coarse salt and ground black pepper and lightly dusted with flour
• Canola oil
• 1 tbsp. unsalted butter
• Flavor mix: 1 sprig thyme, 1 sprig rosemary, and 2 cloves garlic (peeled and crushed)
• 1 tbsp. flour
• Approximately 1 1/2 cups chicken stock (brought to simmer and kept warm)
• 3/4 cup oyster mushrooms (torn in pieces)
• 1 cup kale (measure after cleaning and cutting the leaves into 1-inch tiles)
• 1 1/4 cups flour mixed with 1/4 cup cornmeal and 1 tsp. coarse salt
• 8 tbsp. unsalted butter (diced small)
• 6 tbsp. ice water