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1
Make the crust In a bowl, blend together the flour, butter and 1/2 teaspoon salt with your fingertips or a pastry blender until the butter is mostly combined with some pea-sized lumps.
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2
Using a fork, stir in 3 tablespoons of the water.
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3
Squeeze a handful of the dough, if it is still crumbly, stir in the remaining 1 tablespoon water.
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4
Gather the dough into a ball, then form it into a disk and wrap it in plastic wrap.
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5
Chill the dough at least 1 hour.
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6
On a floured work surface with a floured rolling pin.
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7
roll the dough out into a 10-inch round.
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8
Using a round cutter, cut 4 3-inch rounds from the dough.
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9
Chill the rounds until ready to use.
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10
Preheat the oven to 400F.
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11
Make the filling In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, 1/2 teaspoon salt and 1/4 teaspoon pep-per.
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12
Cook, stirring occasionally, until golden, 8 to 10 minutes.
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13
Stir in the flour and cook, until incorporated, about 2 minutes.
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14
Pour in the stock and bring to a boil, then stir in the chicken.
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15
Season the filling with salt and pepper to taste.
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16
Divide the filling between 4 (8-ounce) ramekins.
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17
Place the pastry rounds over the ramekins and brush with some of the egg mixture.
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18
Cut a steam vent in each pastry round.
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19
Bake the individual pot pies until the filling is bubbling and the pastry is golden, 20 to 25 minutes.
