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METHOD:.
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Preheat oven to 375 degrees F.
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On a lightly floured surface, roll out pastry dough with a floured rolling pin.
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Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate while preparing pie filling.
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Combine the stock, onion, bay leaves, peppercorns, and thyme sprigs in a large pot over high heat.
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Bring the broth to a boil, reduce heat, and simmer for 30 minutes.
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Add the chicken breasts.
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Raise the heat and return the mixture to a boil.
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Reduce heat and simmer until the chicken is just cooked through, about 10 to 15 minutes.
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Transfer chicken to a plate and set aside.
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Strain the stock and set aside 2 1/2 cups.
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Reserve the remaining stock for another use.
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When the chicken is cool to the touch cut it into bite-size chunks and set aside.
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Melt the butter in a large saute pan over medium heat.
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Add the pearl onions and carrots.
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Cook, stirring occasionally, for about 5 minutes.
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Add the mushrooms and peas and cook another 5 minutes.
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Stir in flour and cook another minute.
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Add reserved stock and milk, stirring constantly.
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Cook until the sauce begins to thicken, about 5 minutes.
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Remove from heat and add chicken, the remaining 1 tablespoon chopped thyme, salt, and ground pepper.
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Spoon chicken mixture into four 2-cup individual oven-proof bowls.
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Set aside.
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Remove pastry from refrigerator and cut into four circles, using the empty bowls as a guide.
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Place one circle on each bowl and press around the edges to seal the pastry around the bowl.
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Cut a vent in the center.
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Using a pastry brush, brush each pie with the egg wash.
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Bake until the pastry is puffed and dark golden brown, about 35 minutes.
