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1 chicken, cut up (3 to 4 pounds)
3 tbsp. olive oil
2 cloves garlic, minced
6 fingerling potatoes, cut into 1-inch chunks
4 vidalia onions, chopped
3 medium carrots, chopped
2 celery ribs, chopped
1 leek, cut into 1/2-inch rings
8 fresh mushrooms, quartered
2 tbsp minced fresh parsley
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp dried sage
1 jar (2 ounces) chopped pimientos
Salt and pepper to taste
4 cups chicken broth
6 tablespoons butter
6 tablespoons all-purpose flour
1 egg yolk
1/2 cup heavy whipping cream
2 sheets frozen puff pastry

Rub the chicken with olive oil and sprinkle with salt and pepper. Toss the potatoes, onion, carrots, garlic, leeks, celery, mushrooms with remaining olive oil, parsley and herbs. Place chicken in a large roasting pan and arrange the vegetables around the chicken.
Bake at 375° for 1 hour or until chicken juices run clear, stirring the vegetables occasionally. Remove the chicken from the pan to cool. Remove the vegetables with a slotted spoon and set aside with the peas and pimientos.

Pour pan juices into a measuring cup. Spoon away the fat from the juice, reserving the fat. Add the juices to the chicken broth. Measure out the fat and add enough butter to make 6 tablespoons.
Put the roasting pan on the stove over medium heat. Pour in the 6 tablespoons of fat and butter, when it’s melted add the flour and stir to make a roux. Cook the roux till lightly browned, add the chicken broth and bring to a boil. Simmer the gravy for at least 15 minutes or till it’s the consistency of heavy cream. When the chicken has cooled, pull the meat from the bones and cut into small 1/2-in. to 1-in. chunks. Set aside.

Heat oven to 400°. Use a 2 qt. casserole dish. Remove the dough from the refrigerator. Roll it out till it’s 1/8 in. thick. Line greased and floured casserole dish with dough. Pour in filling. Place the dough on top, pressing along the edge with a fork to seal.

Combine 1 egg yolk and 1/2 cup cream. Brush the mixture onto the top of the pastry with a pastry brush. Bake on the center rack in the oven for 40-50 minutes or till the crust is thoroughly browned and puffed. (You may want to put a cookie sheet under the dish in case it bubbles over.)