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1
Special equipment: eight 8-ounce mason jars
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2
Heat 4 tablespoons of the butter in a large skillet over medium heat.
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3
Add the chicken and cook, tossing occasionally, until brown.
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4
Add the carrots, celery, onions and 1 tablespoon of salt and cook until the vegetables are soft, about 5 minutes.
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5
Add the corn and 3 1/2 cups of the chicken stock and simmer.
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6
Melt the remaining 3 tablespoons of butter in a separate medium saucepot.
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7
Whisk in the flour, stirring constantly, until slightly thickened, 3 to 4 minutes.
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8
Slowly whisk in the cream and the remaining cup of chicken stock.
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9
Cook until the mixture has thickened, about 5 minutes.
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10
Add the cream mixture to the chicken mixture and simmer for 20 minutes.
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11
Remove from the heat and stir in the parsley.
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12
Preheat the oven to 400 degrees F.
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13
Roll out the Pie Dough to 1/4 inch thickness on a floured surface.
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14
Line the mason jars with the dough: Cut a circle of dough with the jar lid and then place the dough circle on the bottom of the jar.
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15
Use small handfuls of dough to build up the sides to the rim.
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16
Fill each jar with the chicken mixture and cover with another dough circle.
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17
Brush the top of each pie with the yolk and bake until the crust is golden brown, about 20 minutes.
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18
Combine the flour, salt and sugar in a large bowl or food processor.
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19
Using your fingers, work in the butter until the mixture resembles coarse crumbs, or use the pulse setting if you use a food processor.
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20
Add just enough ice water to bring together the dough.
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21
It should form a rough ball.
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22
Mix until just combined.
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23
If using a food processor, transfer the dough to another bowl and continue mixing by hand.
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24
Form the dough into a ball, cut in two pieces, wrap each in plastic wrap and chill for at least 2 hours before using.
