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For the soured heavy cream:
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Start with making the soured heavy cream since you will have to wait 2 hours for it to thicken.
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In a small mixing bowl, Add 1 1/2 tablespoon white vinegar to 1 1/2 cups of cream.
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Stir until blended and let it stand at room temperature for 2 hours until thickened.
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It will be as thick as pancake batter when its ready.
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When thickened, add the two lightly beaten eggs.
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For the filling: In a medium sized saucepan over medium high heat, melt 3 tablespoons butter.
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Add the onion, potatoes and carrots.
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Cook and stir occasionally until potatoes are golden brown.
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Remove from heat and add peas.
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Set this aside.
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In a large saucepan on medium high heat, melt 1/2 cup butter.
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Stir in flour and whisk for one minute.
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Add the chicken stock.
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Cook, stirring constantly until mixture thickens and bubbles.
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Taste and season with additional salt and pepper if necessary.
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Add chicken pieces, remove from heat cover and keep warm while you make the crust.
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For the crust: In a large mixing bowl, sift flour, salt, baking powder, and baking soda.
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Combine this with the soured cream/egg mixture.
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Stir until blended.
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It will be thick.
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For the assembly:
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Preheat oven to 425 F.
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In a large mixing bowl, combine the cooked vegetables and chicken mixture.
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Mix lightly.
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Ladle into a shallow 9x13 baking dish.
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Spoon the crust mixture over the chicken.
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Brush with light cream.
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Bake in a preheated 425 F oven for 20 minutes until bubbly and brown.
