1 frying chicken, about 4 pounds
1 quart water
1 clove garlic, chopped
1 large onion, cut in chunks
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried leaf marjoram or thyme
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4 tablespoons butter
3 or 4 green onions, thinly sliced
8 ounces sliced mushrooms
5 tablespoons flour
1 cup heavy cream
2 tablespoons sherry
1 cup cooked and drained green peas or mixed vegetables
salt and pepper, to taste
1 sheet puff pastry

Grease a 2-quart baking dish.
Put chicken in a large Dutch oven or kettle. Add water, chopped garlic, chunks of onion, 1 teaspoon salt, 1/4 teaspoon black pepper, and the marjoram or thyme. Bring to a boil. Reduce heat to low, cover, and simmer for about 1 1/2 hours, or until the meat is falling off the bone. Remove chicken to a large platter to cool and strain the broth. Discard solids and put the broth back in the pot. If desired, separate the fat first. Bring broth to a boil and continue boiling for 5 to 7 minutes, or until reduced to about 2 cups. Set aside.

Separate chicken meat from the bones, chop, and set aside. You should have 3 to 4 cups of chicken.

On a floured surface, roll out puff pastry to an inch or 2 larger than the baking dish. Transfer to a baking sheet and chill until you're ready to use it.

In a large saucepan, heat butter over medium heat. Add mushrooms and cook, stirring, until mushrooms are browned and tender. Add the green onions and continue cooking for 1 minute. Stir in flour until well blended. Stir in the reduced chicken broth, cream, and sherry. Continue cooking, stirring, until thickened. Add the cooked peas and chicken. Taste and add salt and pepper. Spoon into the prepared baking dish and set aside to cool.

Heat oven to 400°.

Fit the pastry over the baking dish and crimp edges. Cut a small hole in the center.

Place a baking sheet under the baking dish or on the rack below the baking dish to catch drips.

Bake for 25 to 30 minutes, or until the pastry is nicely browned.