Chicken Pot Pie

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4 cups chicken stock (homemade or low-salt canned)

1 clove garlic, peeled and minced

1 recipe Rough Puff Pastry for Chicken Pot Pie , refrigerated

1 cup peas (fresh or frozen and defrosted)

2 Tbs. chopped assorted fresh herbs (parsley, rosemary, thyme); more to taste

1 egg yolk, beaten

6 Tbs. butter (as needed)

1/2 cup cream

2 cups 1/2-inch potato chunks (1 to 2 medium peeled potatoes; I prefer Yukon gold)

Salt and freshly ground black pepper

6 Tbs. flour

One 3-lb. chicken

24 pearl onions, peeled and left whole

8 mushrooms, halved or quartered

3 Tbs. olive oil

2 cups 1/2-inch carrot chunks (2 to 3 medium carrots, peeled)

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