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1
Mix flour and salt in processor.
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2
Add butter and cheese; blend until moist clumps form.
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3
Shape dough into 6-inch-long log.
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4
Wrap; chill while making chicken and filling.
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5
Place all ingredients in large pot; bring to boil.
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6
Reduce heat; simmer until chicken is cooked through, about 45 minutes.
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7
Transfer chicken to large bowl; cool.
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8
Discard skin and bones.
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9
Cut meat into 1-inch pieces; return to bowl.
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10
Strain cooking liquid into large saucepan.
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11
Boil until reduced to 3 cups stock, about 1 hour.
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12
Heat 1 tablespoon oil in large skillet over medium heat.
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13
Add peppers and onion; cook until soft, about 6 minutes.
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14
Transfer to bowl with chicken.
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15
Heat 2 tablespoons oil in same skillet over medium-high heat.
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16
Add mushrooms; saute until just brown, about 4 minutes.
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17
Add to bowl with chicken; mix in next 4 ingredients.
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18
Melt butter in large saucepan over medium heat.
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19
Add flour; whisk 2 minutes.
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20
Gradually whisk in 3 cups stock, then milk, cream and beef base; bring to boil.
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21
Season sauce with salt and pepper.
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22
Stir 3 cups sauce into chicken mixture (reserve remaining sauce for another use).
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23
Cut prepared dough crosswise into 6 equal pieces.
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24
Roll out pieces to 7-inch rounds on lightly floured surface.
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25
Divide filling among six 2-cup souffle dishes.
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26
Cover each dish with 1 dough round.
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27
Press overhang to side of dish to adhere.
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28
(Can be made 1 day ahead.
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29
Cover; chill.)
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30
Preheat oven to 350F.
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31
Brush top of each dough round with egg glaze; cut 3 slits in each for steam to escape.
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32
Bake pies until crust is golden brown and filling is heated through, about 45 minutes.
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33
*Sold at specialty foods stores and in the soup section of many supermarkets
