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1
Preheat the oven to 400u00b0.
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2
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.
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3
Roast the chicken until tender and the juices run clear, or it registers 175u00b0 on an instant-read thermometer, about 45 minutes.
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4
Transfer the chicken to a plate and let it cool until you can handle it easily.
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5
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.
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6
Meanwhile, put the broth in a medium saucepan and bring it to a boil.
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7
Add the carrots and cook until just barely tender, about 3 minutes; scoop them out with a slotted spoon and set aside.
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8
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.
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9
When the chicken has cooled, pull off the skin, cut off the meat, and cut into small pieces; add to the vegetables.
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10
Put the roasting pan over medium heat and add back about 2 tablespoons of the chicken fat.
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11
Add the flour and whisk to make a smooth paste.
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12
Cook for about 1 minute, whisking constantly, then slowly whisk in the broth to create a smooth sauce.
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13
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.
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14
Remove from the heat, add the herbs, lemon zest, lemon juice, and a generous amount of pepper; taste for salt and add if needed.
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15
Preheat oven again, at 400u00b0.
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16
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.
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17
Slide the pastry onto a baking sheet and bake until puffed and light brown, about 15 minutes.
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18
Meanwhile, fold the cooked vegetables, the peas, and chicken into the sauce, and simmer gently to heat everything through.
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19
When the pastry is ready, scrape the filling into the baking dish, transfer the pastry top over the filling.
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20
Brush the top with a little heavy cream and sprinkle with grated Parmesan.
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21
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.
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22
Serve immediately.
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23
**You can prepare the chicken, vegetables, and sauce one day ahead; refrigerate the sauce separately.
