Chicken Pot Pie with Herbed Scone: Fairmont Moments

Ingredients

• 1 whole chicken, free-range
• ½ cup onion, roughly chopped
• ½ cup carrot, roughly chopped
• ½ cup celery, roughly chopped
• 2 pcs bay leaf
• 1 tsp thyme
• 1 tsp salt
• ½ cup onion, diced
• 2 pieces celery, diced
• 1 cup carrot, diced
• 2 cloves garlic, minced
• 12 medium button mushrooms, quartered
• 8 pieces fingerling or small Yukon Gold, quartered
• ¼ cup butter
• 2 tbsp olive oil
• ¼ cup flour
• ¾ cup white wine
• 4 cups chicken stock
• 1 cup heavy cream
• ¼ cup fresh herbs, chopped (sage, rosemary, thyme)
• to taste - salt, pepper & lemon juice
• ¾ cup + 2 tbsp butter, unsalted
• ¾ cup sugar
• 2 whole egg yolks
• 1 ½ cup milk
• 5 cups pastry flour
• 3 ½ tbsp baking powder
• 2 tbsp chive, finely chopped
• 1 tsp thyme, picked and chopped
• 1 tbsp Italian parsley, chopped
• ¼ tsp black pepper, ground
• ¼ cup aged white cheddar, grated