Ingredients
1 broiler/fryer chicken, cut up (3 to 4 pounds)3 tablespoons olive oil, dividedSalt and pepper to taste1 pound potatoes (about 2 medium), peeled and cut into 1-inch cubes3 medium carrots, cut into 1-inch pieces8 fresh mushrooms, quartered2 celery ribs, cut into 1-inch pieces1 leek, cut into 1/2-inch slices24 frozen pearl onions2 garlic cloves, minced2 tablespoons minced fresh parsley1 teaspoon dried rosemary1 teaspoon dried thyme1/2 teaspoon dried sage1 cup frozen peas1 jar (2 ounces) diced pimientos, drained1/4 cup butter, cubed6 tablespoons all-purpose flour4 cups chicken broth1 package (17.3 ounces) frozen puff pastry, thawed1 egg yolk1/2 cup heavy whipping cream
Preparation
Preheat oven to 375°. Rub chicken with 1 tablespoon olive oil and season with salt and pepper to taste; transfer to a shallow roasting pan. In a large bowl, toss potatoes, carrots, mushrooms, celery, leek, onions and garlic with herbs and remaining oil; place around chicken.
Bake, uncovered, 1 hour or until chicken juices run clear and vegetables are tender. Remove chicken from pan to cool. Remove vegetables with a slotted spoon to a large bowl; add peas and pimientos. Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat, reserving 2 tablespoons fat.
Increase oven setting to 400°. In a large saucepan, melt butter with reserved fat over medium heat. Stir in flour until blended. Gradually whisk in broth and cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir into vegetables.
Remove chicken from bones; discard skin and bones. Cut chicken into 3/4-in. pieces; stir into gravy mixture. Divide among four 12-oz. ovenproof bowls or place in a 2-qt. baking dish.
Unfold puff pastry. Roll to 1/8-in. thickness; cut out four circles to fit ramekins. Place dough over chicken mixture, pressing to seal edges. In a small bowl, whisk egg yolk with cream; brush over pastry. Place potpies on a baking sheet. Bake 20-25 minutes or until lightly browned.
