Heat butter in a Dutch oven over medium-high heat ... Add the broth slowly, stirring constantly. Add the cream and the salt, pepper and fresh thyme. Simmer over very low heat for 15 minutes.
1. Add the chicken to a large enough pot, along with a couple of bay leaves, the chopped onion, garlic and stock cubes. Season with salt and pepper. Cover the chicken with the milk, topping up with ...
Preheat oven to 400 degrees ... Using a slotted spoon, spoon the mushroom mixture on top of the crème fraiche. Top with shredded chicken and then the cheese. Fold the edges of the crust up ...