- 1 ½ cups flour
- ½ t. salt
- 8 T. chilled, unsalted butter
- 4 oz. Cream cheese
- 1 T. water
Combine flour and salt. Add butter and cheese until coarse crumbs. Add water and stir with fork. Add up to 1 T. more water to make cohesive dough. Pat into smooth cake and chill for 1 hour.
- 4 cups chicken stock
- ½ lb. carrots, peeled and sliced
- ½ lb. large mushrooms, sliced
- 4 oz. Unsalted butter
- 2/3 cup flour
- ½ cup heavy cream
- 3 cups diced, cooked chicken
- ¼ cup parsley, chopped
Boil chicken stock in large stock pot. Add vegetables and simmer, covered 15 minutes until vegetables are tender. Remove vegetables and set aside. Strain stocks into 4 cups measure, add water if necessary to make 4 cups.
Return saucepan to heat. Melt 4 oz. Butter, then add flour. Cook and stir 2 minutes to make roux. Add stock and boil, whisking constantly. Reduce heat, add cream and simmer for 2 minutes. Stir in chicken and reserved vegetables. Add parsley, season with salt and pepper.
Roll out dough to top 4 individual pies. Vent tops. Place on baking sheet and bake for 20 -25 minutes at 425.