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1
Preheat the oven to 350.
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2
In a roasting pan, rub the chicken with 1 tablespoon of the olive oil and season with salt and pepper.
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3
Roast for 1 hour and 30 minutes, or until the juices in the cavity run clear.
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4
Let the chicken rest for 10 minutes and increase the oven temperature to 450.
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5
Remove all of the meat from the chicken and discard the skin and bones.
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6
Cut the chicken into bite-size pieces.
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7
On a large rimmed baking sheet, toss the oyster mushrooms with 1 tablespoon of the olive oil.
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8
Season with salt and pepper.
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9
Roast for 8 minutes, or until richly browned.
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10
Reduce the oven temperature to 400.
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11
In a large, deep skillet, melt the butter in the remaining 2 tablespoons of olive oil.
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12
Add the carrots, celery, onion, leek and bay leaf.
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13
Cover and cook over low heat, stirring occasionally, until the vegetables have softened, about 10 minutes.
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14
Stir in the flour, then gradually whisk in the broth until smooth.
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15
Simmer over low heat, stirring often, until no floury taste remains, about 5 minutes.
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16
Stir in the cream and simmer until thickened, about 8 minutes.
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17
Stir in the peas, thyme and chicken and season with salt, pepper and a pinch of smoked paprika.
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18
Simmer for 5 minutes.
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19
Line a large rimmed baking sheet with parchment paper.
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20
On a lightly floured work surface, roll out the puff pastry to a 1/8-inch thickness.
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21
Using a 4-inch round cookie cutter, stamp out 6 rounds; transfer them to the prepared baking sheet.
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22
Brush the rounds with the egg-cream wash and bake for 15 minutes, or until puffed and browned.
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23
Ladle the chicken stew into bowls, garnish with the pastry and serve.
