Preheat the oven to 400°.
Season the chicken generously with salt and pepper and arrange in a single layer in a heavy flameproof pan, such as a large skillet or small roasting pan.
Roast the chicken until tender and the juices run clear, or it registers 175° on an instant-read thermometer, about 45 minutes.
Transfer the chicken to a plate and let it cool until you can handle it easily.
Pour all the fat from the pan into a small bowl; do not rinse out the pan; the cooked juices will be part of the sauce.
Meanwhile, put the broth in a medium saucepan and bring it to a boil.
Add the carrots and cook until just barely tender, about 3 minutes; scoop them out with a slotted spoon and set aside.
Add the asparagus to the boiling broth and cook for about 30 seconds; scoop out and add to the carrots; set aside the vegetables and the broth.
When the chicken has cooled, pull off the skin, cut off the meat, and cut into small pieces; add to the vegetables.
Put the roasting pan over medium heat and add back about 2 tablespoons of the chicken fat.
Add the flour and whisk to make a smooth paste.
Cook for about 1 minute, whisking constantly, then slowly whisk in the broth to create a smooth sauce.
Cook the sauce, whisking frequently, until it is reduced to about 3 cups, is very smooth, and has the consistency of thick gravy, 10-15 minutes.
Remove from the heat, add the herbs, lemon zest, lemon juice, and a generous amount of pepper; taste for salt and add if needed.
Preheat oven again, at 400°.
On a lightly floured counter, roll the pastry just a bit larger than the size and shape of the top of your baking dish (at least 1 1/2 quart capacity); you can also make this using individual oven-proof bowls or ramekins.
Slide the pastry onto a baking sheet and bake until puffed and light brown, about 15 minutes.
Meanwhile, fold the cooked vegetables, the peas, and chicken into the sauce, and simmer gently to heat everything through.
When the pastry is ready, scrape the filling into the baking dish, transfer the pastry top over the filling.
Brush the top with a little heavy cream and sprinkle with grated Parmesan.
Return to potpie to the oven and continue cooking until the filling is hot and the pastry is deep golden brown, another 3-4 minutes.
Serve immediately.
**You can prepare the chicken, vegetables, and sauce one day ahead; refrigerate the sauce separately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1002.84 Kcal (4199 kJ)
Calories from fat	827.96 Kcal
		% Daily Value*
Total Fat	92g	142%
Cholesterol	209.83mg	70%
Sodium	213.34mg	9%
Potassium	647.55mg	14%
Total Carbs	19.74g	7%
Sugars	4.2g	17%
Dietary Fiber	3.57g	14%
Protein	26.47g	53%
Vitamin C	14.9mg	25%
Vitamin A	0.4mg	12%
Iron	1.7mg	9%
Calcium	68.8mg	7%

Amount Per 100 g
Calories	205.77 Kcal (862 kJ)
Calories from fat	169.88 Kcal
		% Daily Value*
Total Fat	18.88g	142%
Cholesterol	43.05mg	70%
Sodium	43.77mg	9%
Potassium	132.87mg	14%
Total Carbs	4.05g	7%
Sugars	0.86g	17%
Dietary Fiber	0.73g	14%
Protein	5.43g	53%
Vitamin C	3.1mg	25%
Vitamin A	0.1mg	12%
Iron	0.3mg	9%
Calcium	14.1mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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