Preheat oven to 400°F.
In a 1.5 quart shallow Dutch oven, melt butter and sauté onion over medium heat for 10 minutes or until translucent. Add chicken breast and cook 2 minutes. Add corn and huitlacoche and cook 4 minutes until chicken is cooked through. Add flour and reduce heat to low; cook and stir for 2 minutes. Add stock and simmer, while continually whisking, for 2 minutes until thick. Add cream, chicken thigh, carrot, chanterelle mushrooms, lobster mushrooms, thyme leaves, parsley and TABASCO® Sauce. Cook 5 minutes until hot and thick. Season to taste with lemon and salt.
Top Dutch oven containing pie ingredients with puff pastry, with edges over the sides about 1 inch and cut to shape. Cut slits in the top to allow steam to escape and brush with egg.
Bake 35-45 minutes until golden brown.
Makes 2-4 servings.
Created by Chef Jamie Malone and Chef Erik Anderson