CHICKEN POT PIE

Steps:

• Pastry Dough: Put the first 3 ingredients into the food processor and pulse intermittently (6-8 times) to get the mix crumbly. Add water gradually through the top, while pulsing, until it starts to clump together. Try not to overwork it. Gather up the dough into a ball, wrap in plastic, and chill in fridge for at least an hour or up to 3 days. This can also be frozen and saved for another time. It makes 6-8 pot pie crusts or 2 (9 inch pie crusts). Crusts for pot pie: Slice individual 1/2 inch pieces from the dough ball. Roll each piece between two pieces of parchment. (6" diameter at least) Keep them separated with parchment pieces in a pile. Refrigerate until ready to use. Chicken: When its cool enough to handle, discard the skin and cut meat into bite size pieces and put aside. Save the juice too! Soup: Set oven temp for 375. In a nonstick stock pot, saute the first 6 vegetables in the butter until soften. Add a couple of pinches of salt and pepper along with Thyme leaves. Add the flour to make a roux. Allow it to saute for 2-3 minutes. Slowly add chicken broth and stir. Add peas and onions. Bring the soup to a light simmer for 20 minutes. It should thicken, but add a little water or more broth if it thickens too much. Stir in chicken, heavy cream, and parsley. Simmer for 3 additional minutes, and then set aside. 1 egg beaten for egg wash Freshly grated Parmesan or Gruyere cheese for topping (optional) 6 (2 cup crocks oven safe) Place all six crocks on a rimmed baking sheet. Add 2 cups of soup to each one. Cover and secure dish with a pie crust, poking them once or twice with the end of a sharp knife to create a steam escape. Quickly egg wash the pies and sprinkle with cheese. Place the baking sheet in upper third of oven. Bake approximately 30 minutes or until tops are golden and the edges bubbling. **Allow them to cool 5 minutes before serving--- they will be HOT!