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1
Preheat the oven to 375.
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2
In a large roasting pan, combine the carrots, onions, potatoes, mushrooms, garlic, thyme and olive oil and toss well.
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3
Spread the vegetables in an even layer and add 4 cups of the chicken stock.
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4
Set the pan over 2 burners and bring to a boil over moderately high heat.
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5
Meanwhile, season the chickens and duck inside and out with salt and pepper.
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6
Set the chickens, breast side up, on the vegetables.
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7
Set the duck on a rack in another roasting pan.
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8
Roast for about 2 hours, or until the birds are just cooked through and the vegetables are tender.
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9
Transfer the chickens and duck to a carving board and let cool slightly.
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10
Discard the skin from the chickens and duck, remove the meat and cut it into 2-inch pieces.
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11
Strain the chicken pan juices, reserving the vegetables.
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12
Skim the fat from the juices.
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13
Melt the butter in a medium saucepan.
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14
Stir in the flour and cook over moderate heat until bubbling, about 1 minute.
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15
Gradually whisk in 1 cup of the pan juices, then whisk in the remaining pan juices and 3 cups of chicken stock and bring to a boil.
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16
Simmer over moderately low heat, whisking often, until no floury taste remains, about 12 minutes.
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17
Transfer the sauce to a large saucepan and add the reserved vegetables and the chicken and duck meat.
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18
Preheat the oven to 450.
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19
On a lightly floured surface, roll out half of the puff pastry 1/8 inch thick.
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20
Using a 7-inch bowl, cut out 4 rounds.
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21
Repeat with the remaining pastry.
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22
Spoon the stew into eight 2- to 3-cup ovenproof bowls, about 6 inches wide.
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23
Set a puff pastry round on each bowl and press the pastry around the rim to seal.
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24
Brush the pastry with the beaten egg and arrange the bowls on a large baking sheet.
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25
Bake for about 25 minutes, or until the pastry is puffed and deeply browned.
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26
Serve at once.
