准备

Roast the chicken and vegetables:

• 将烤箱加热到375°F。用1汤匙擦鸡肉。橄榄油的含量，内外撒上盐和胡椒粉。

  Toss the potatoes, onions, carrots, garlic, and mushrooms with the remaining 2 Tbs. olive oil and the chopped herbs.

  将鸡肉倒置在一个大型防火锅中，然后将蔬菜撒在鸡周围。烤1小时15分钟，搅拌几次。

  Remove the chicken from the pan to cool. Remove the vegetables with a slotted spoon and reserve them in a bowl, with the peas. Don’t rinse out the roasting pan.

To make the sauce:

• 将脂肪和果汁倒入量杯或肉汁分离器中。汤匙或将脂肪从果汁中倒出；保留脂肪。将果汁加到鸡肉汤中。测量脂肪，并添加足够的黄油（如果需要）制作6汤匙。

  Put the roasting pan (which should still have the caramelized bits from the chicken and vegetables) on the stove over medium heat. Pour in the 6 Tbs. of fat and butter mixture; when it’s melted and bubbling, add the flour and stir constantly to make a smooth roux. Scrape up any caramelized remains from the chicken and vegetables. Cook the roux, stirring constantly, until lightly browned, about 5 minutes. Add the chicken stock, bring to a boil, and simmer. Continue to stir and scrape the bottom of the pan. Cook the sauce for at least 15 minutes, whisking occasionally, until it’s as thick as heavy cream. Season with salt, pepper, and more herbs to taste.

  When the chicken has cooled, pull the meat from the bones, discarding the skin and bones. Cut the meat into small (1/2- to 1-inch ) chunks and set aside.

组装锅馅饼：

• 将架子放在烤箱的中间，然后将烤箱加热到400°F。选择六个12盎司。防烤箱碗或一个2 QT。沙锅。

  Remove the dough from the refrigerator. Lay it on a floured board and roll it out 1/8 inch thick into a 20×16-inch rectangle. Set the dishes (or dish) for the pot pie upside down on the dough and cut around the rims with a knife or pastry cutter. (If you like extra pastry, cut the pastry a little larger than the top of the dishes.) Stack the pastry pieces on a plate, separating each with waxed paper or plastic wrap. Refrigerate until ready to use.

  Divide the chicken, vegetables, and sauce among the dishes. Lay the pastry on top, pressing along the edge of the dish to seal.

Bake the pies:

• 混合蛋黄和奶油。用糕点刷将混合物刷到糕点上。

  Put the pies on a baking sheet to catch any drips. Bake on the center rack in the 400°F oven for 50 to 55 minutes, or until the crust is thoroughly browned and puffed. Steam will escape along the edges of the pastry.