French Onion Chicken Pot Pie

foodandwine.com

Barbara Fancsik de Pérez

6 (about 2 ½ pounds total) bone-in, skin-on chicken thighs

2 tablespoons, plus 2 teaspoons olive oil, divided

2 teaspoons kosher salt, divided

1 teaspoon black pepper, divided

1 frozen puff pastry sheet, thawed (from 1 [17.3-ounce] package)

1 large egg, beaten

2 tablespoons unsalted butter

2 medium-size (about 1 pound, 4 ounces total) yellow onions, halved lengthwise and sliced ¼-inch-thick (4 ½ cups)

2 large (6 ounces total) carrots, peeled and cut into ½-inch cubes (1 cup)

¼ cup water

1 tablespoon minced garlic (from 3 garlic cloves)

¼ cup dry sherry

3 tablespoons all-purpose flour, plus more for work surface

2 cups beef stock

2 teaspoons chopped fresh thyme, plus more for garnish

¾ teaspoon chopped fresh rosemary

4 ounces shredded Gruyère cheese, shredded (1 cup)

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