Chop the garlic, onion, carrots and potatoes. You can peel the carrots and potatoes if you want to but it’s probably not necessary.
Place the chicken, half of the garlic, one carrot, half of the onion, and the thyme and parsley in a stock pot. Fill the pot with water until there’s an inch of water above the chicken.
Bring the water to a boil and then reduce the heat to simmer. Simmer about an hour. It’s done when the meat starts falling off the bone. The water will reduce. This condenses the flavor. You’ll notice a buildup on the surface of the water. Skim that off with a slotted spoon and discard.
When the chicken is done, remove it from the stock and set it aside to cool.
Strain the stock and set that aside.
When the chicken has cooled enough to handle, pick all of the meat from the bones. Discard the bones.
Mince the last half of the garlic. If you don’t have a garlic press you can chop it finely with a sharp chef knife.
Put the olive oil in a two-quart stock pot and heat it over medium heat.
Add the onions and stir until they’re translucent. Add the minced garlic and stir another two to three minutes.
Sprinkle the flour over the onions and garlic. Stir until a thick roux forms.
Reduce the heat to low and stir five more minutes. Taste now. Does it need salt and pepper? Add a little at a time, stir well, taste again.
Add the warm chicken stock to the roux in the sauce pan. Stir until the lumps are gone. You’re making gravy. Add the potatoes, peas, carrots and chicken to the gravy.
Butter a 13″ x 9″ baking dish. Pour everything from the sauce pan into the baking dish.
Top with either a 1/4″ layer of biscuit dough or a pie crust. I use biscuit dough because I can’t make a decent pie crust. I buy perfectly round pie crusts. Rather than cut crusts and fit the pieces together, I use biscuits.
Preheat the oven to 350°. Bake for 45 minutes or until the biscuit or pie crust is nicely browned.