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1
Sift the flour into the bowl of a food processor.
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2
Add the butter and salt, and pulse until crumbly.
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3
Add the water, a tablespoon at a time, pulsing to combine until the dough comes together in a ball.
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4
(Or make the dough by hand, cutting in the butter with two forks or your fingers.)
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5
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
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6
In a heavy medium pot, heat the oil over medium- high heat.
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7
Add the chicken, working in batches to keep from overcrowding the pan, and sear on all sides until golden, about 3 minutes total.
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8
Add the onions, mushrooms, celery, and carrot and cook for 2 minutes.
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9
Add 1/2 cup of the stock and scrape off any browned bits on the bottom of the pan.
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10
Add the remaining stock and parsley, and bring to a boil.
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11
Reduce the heat and gently simmer for 15 minutes, until the carrots have softened.
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12
Mix the cornstarch with 1/4 cup water, and stir it into the pot.
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13
Continue to cook until the mixture thickens.
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14
Add the peas, and season to taste with salt and pepper.
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15
Remove from heat and set aside to cool.
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16
Preheat the oven to 400 degrees F.
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17
Divide the crust into 8 pieces, and form each into a ball.
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18
On a lightly floured work surface, roll out the balls into 6-inch rounds.
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19
Place 1 round in the bottom of a 2-inch pie tin so the pastry edges overhang the sides.
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20
Repeat with 3 more of the rounds.
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21
Cut a 1-inch-diameter hole from the middle of the remaining 4 rounds.
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22
Spoon about 1 cup of the cooled filling into each pie tin.
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23
Cover each with 1 of the cut-out rounds, centering the hole.
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24
Pinch the edges of the top and bottom crusts together so they stand about 1/2 of an inch above the top of the pastry, forming a little wall.
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25
Bake the potpies until the crusts are golden and the filling bubbly, about 25 minutes.
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26
Using a small spoon, carefully reach in through the hole in the crust and push the filling aside a little to create a small well.
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27
Pour an egg into each hole; the yolk should sit in the hole, but the white will run over the top of the crust.
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28
Bake the potpies for another 10 to 15 minutes, until the eggs set.
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29
Cool for about 5 minutes before serving.
