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1
Place the chicken and stock in a large saucepan.
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2
Bring to a boil, lower the heat and simmer until the chicken is cooked through, 15 to 20 minutes.
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3
Remove from the heat and strain, reserving the stock and setting the meat aside to cool.
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4
In a large skillet over medium heat, melt 1 tablespoon of the butter.
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5
Add the onion and potatoes and cook, stirring frequently, for 10 minutes.
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6
(Do not let them brown.)
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7
Add the carrots, peas, squash and zucchini and cook until the vegetables just become tender, 6 to 7 more minutes.
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8
Season with salt and pepper and set aside.
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9
In a large saucepan over low heat, melt the remaining 3 tablespoons of butter.
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10
Add the flour and cook, stirring, for 1 minute.
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11
Slowly whisk in the reserved chicken broth.
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12
Whisk in the milk and cream.
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13
Raise the heat to medium and continue whisking until the mixture boils.
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14
Remove from the heat and stir in the Tabasco, sherry and herbs.
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15
Season to taste with salt and pepper.
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16
Cut the chicken into bite-size pieces.
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17
Combine the chicken, cooked vegetables and cream sauce.
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18
Divide the mixture among 6 oven-proof bowls with a capacity of at least 2 cups each.
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19
(Potpies may be prepared to this point and refrigerated for up to 24 hours.)
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20
Preheat the oven to 400 degrees.
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21
On a lightly floured surface, roll the pastry dough out to a thickness of 1/6 inch.
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22
Cut 6 circles of pastry, each just slightly bigger than the diameter of your bowls.
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23
Fit the pastry over the tops of the bowls, brush them lightly with egg and use the tip of a knife to poke a few holes in the pastry.
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24
Bake until browned and the filling bubbles, about 25 minutes.
