Fall Roasted Chicken Pies

One of my favorite comfort foods ever—it’s always a great feeling to lift the lid of the pan and behold all the amazing aromas. Short crust:

2 cups white flour

1/4 cup sugar

1/2 teaspoon salt

2 sticks butter, at room temperature

1 egg yolk

Pie Filling
• 2 carrots, peeled and chopped
• 2 large potatoes, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 yellow onion, peeled and chopped
• 2 chicken breasts
• Salt and pepper, to taste
• 4 tablespoons olive oil
• 2 tablespoons plain flour
• 3 cups chicken stock
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 egg, lightly beaten

Short crust:
• Mix all ingredients until it just comes together. The dough should feel loose.
• Roll out dough thinly between two layers of parchment paper. Chill until firm.

Pie Filling
• Preheat oven to 390 F.
• Place carrots, potatoes, parsnip, onion and chicken in a roasting pan. Season with salt and pepper, and olive oil; mix well. Roast for 20 minutes.
• Remove chicken and vegetables and pour the liquid into a small saucepan. Heat and whisk in flour.
• Add stock, a little at a time, and whisk until creamy. Simmer on low heat while stirring.
• Add thyme and parsley; salt and pepper. Cut up the chicken and mix with vegetables and gravy.
• Fill 4 ovenproof pie bowls with the filling. Cut 4 rounds from the short crust, should be approx. 2 inches bigger than the bowls.
• Place on bowls and press edges to seal. Cut out leaves with a leaf shaped cookie cutter in the short crust and place on the pies.
• Brush with egg. Bake until golden brown, about 30 minutes. Serve

Makes 4