Goat Leg Pot Pie with Carrots and Thyme

Goat leg can dry out if it is rushed. Pot pie solves that problem neatly, giving the meat time in a protected braise before it disappears under pastry with carrots and thyme.

2 1/2 pounds goat leg
4 carrots
1 onion
4 thyme sprigs
2 tablespoons flour
2 cups stock
1 sheet puff pastry or pie dough
2 tablespoons butter
Kosher salt
Black pepper

Cut the goat into large pieces if needed, season it, and brown it thoroughly.
Soften the onion and carrots in the same pot, then stir in the flour for 1 minute.
Add the stock and thyme, return the goat to the pot, cover, and braise at 325 degrees Fahrenheit until tender.
Move the filling to a baking dish and top with pastry.
Bake at 400 degrees Fahrenheit until the crust is bronzed and the filling bubbles around the edges.

Goat likes a little rest after baking; give the pie 15 minutes before cutting into it.