| 1 | | 3-lb chicken |
| 3 | tb | Olive oil |
| | Salt and freshly ground pepper; to taste |
| 2 | c | 1/2-inch potato chunks; (1-2 med. peeled potatoes - Yukon Gold preferred) |
| 24 | | Pearl onions; peeled- left whole |
| 2 | c | 1/2-inch carrot chunks; (2-3 med. carrots, peeled) |
| 1 | | Clove garlic; peeled and minced |
| 8 | | Mushrooms; halved or quartered |
| 2 | tb | Chopped assorted fresh herbs; (parsley, rosemary, thyme); more to taste |
| 1 | c | Peas; (fresh or frozen and defrosted) |
| | FOR THE SAUCE |
| 4 | c | Chicken stock; (homemade or low-salt canned) |
| 6 | tb | Butter; (as needed) |
| 6 | tb | Flour |
| | Salt and freshly ground pepper |
| | FOR THE PASTRY |
| 1 | | Recipe Rough Puff Pastry (see separate recipe); refrigerated |
| | FOR THE EGG WASH |
| 1 | | Egg yolk; beaten |
| 1/2 | c | Cream |
