Michelin Techniques for "Chicken Pot Pie"

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INGREDIANTS

Chicken
2 legs
2 sprigs Thyme
1 clove Garlic
Salt
Chicken fat

Puff Pastry
-250 g flour
-150g water
-50 g butter
-5 g salt
-150 g butter

Vegetable
1 leek, diced 35 g
2 carrot, diced
2 celery, diced
5 oz Peas, blanched and shucked
Thyme, picked
8 leaves Cabbage, benched and trimmed

Sauce
100 g demi
1 sprig Thyme
1 clove Garlic, smashed
50 g Cream
t.t. Sherry vinegar
15 g Truffle butter