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1
Cut up the butter into very small pieces and place in the refrigerator or freezer while you work with the other ingredients.
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2
Place the flour, salt and sugar in a food processor and pulse to combine. Add the butter pieces and pulse until mixture forms coarse small crumbs, about 10 - 15 seconds. Add 3 Tbsp ice water to the mixture and pulse until dough comes together a bit and holds together when you pinch the dough between your fingers.
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3
Pour the dough out onto a cutting board and shape into a ball without over working the dough. Divide into 2 pieces and shape each into a flat round disc. Wrap in plastic wrap and refrigerate for one hour.
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4
Pot Pies:
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5
Preheat the oven to 350. Place the chicken in a baking dish in a single layer. Pour the cream over the chicken and bake for 25-40 minutes, depending on the size of the chicken breasts.
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6
Remove the chicken from the cream, reserving the cream for the sauce. Once the chicken has cooled, cut it into 1 inch pieces.
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7
Boil a medium pot of water and add the carrots. Cook until almost fork tender, 7 minutes. They will finish cooking in the oven with the pies.
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8
Melt the butter in a wide saute pan, add the onions and cook until translucent. Sprinkle in the flour, stir and cook 5 minutes, but do not brown. Slowly add the broth to the onion mixture, whisking until the sauce smooths out and thickens. Add the cream, cognac, tarragon, and mustard. Taste and season appropriately with salt and pepper.
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9
Add the chicken, zuchini, and carrots to this sauce and mix gently. Pour mixture into a 2 quart casserole, souffle dish, or large ramekins for individual pot pies.
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10
Preheat the oven to 425 degrees F.
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11
Roll out the pastry dough so you have a circle of dough large enough to go over the edges of your bowl. (I made them fit IN the ramekins and they shrunk, so bigger is better if you like flaky dough.) Press down the pastry edges, folding them as necessary. Beat together the egg and water and brush over the top of the pastry to give a nice glossy finish to the crust. Cut a few steam vents in the pastry and bake for 25 minutes until golden brown.
