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1
Place the cream cheese and butter in a large bowl.
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2
Using a wooden spoon, beat until blended.
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3
Add the flour to the bowl with 1/8 teaspoons of salt.
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4
Using a pastry cutter or 2 knives, cut the mixture until it resembles coarse crumbs.
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5
Add the water 1 Tblsp.
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6
at a time lightly mixing until the dough holds together.
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7
Cover and refrigerate at least 1 hour.
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8
Meanwhile, trim fat from chicken and halve lengthwise.
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9
Bring stock to a boil.
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10
Add chicken and simmer about 5 minutes or until tender; transfer to a plate.
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11
Return stock to a boil; add the vegetables and simmer about 5 minutes.
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12
With a slotted spoon, transfer the vegetables to a bowl.
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13
Shred chicken; add to vegetables.
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14
Simmer stock about 8 minutes, until reduced to 1 1/2 cups.
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15
In a bowl blend 1/4 cup of the milk with the cornstarch.
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16
Stir into the stock to thicken slightly.
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17
Remove stock from the heat; combine with chicken and vegetables.
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18
Add parsley and season with pepper.
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19
Spoon into 13 x 9 baking dish.
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20
Preheat oven to 350*.
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21
On a lightly floured board, roll out dough to fit dish.
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22
Lay the dough over dish, press to seal the edges, and trim the overhang.
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23
Make pastry leaves from trimmings and brush pie with remaining milk.
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24
Bake 45-60 minutes, until crust is golden and chicken is hot.
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25
To make leaves; Roll out dough thinly.
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26
With a sharp knife, cut several strips of dough 1 inch wide.
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27
Make diagonal cuts along each strip to make diamond shaped pieces.
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28
With the knife, very gently score lines on each diamond to make the veins of the leaf.
