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Preheat the oven to 425°F. In a neat forged-iron or heavy skillet, warmth the oil over medium high warmth except sizzling, then lumber in the onion, garlic, carrots, potato, 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring normally, except golden, 8 to 10 minutes. Scuttle in the flour and cook dinner, except included, about 2 minutes. Pour in the stock and bring to a boil, then lumber in the rooster. Season the filling with salt and pepper to taste.
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Space the filling in a 2 1/2-to three-quart soufflé dish. Easy the puff pastry into an 8-stagger square and put it over the soufflé dish. Brush the puff pastry with about a of the egg mixture, then lower a steam vent in the pastry. Bake except the filling is bubbling and the pastry is golden, about half-hour.
