Crust:

1 1/2 cup all purpose flour
3/4 tsp. salt
2 egg yolks
3 tbsp. ice water
2/3 cup cold butter

Filling:

4 boneless, skinless chicken breast halves
4 tbsp. butter
5 tbsp. all purpose flour
2 1/2 cup chicken broth
2/3 cup milk
1/2 tsp. salt
dash pepper
1 egg beaten

Prepare crust by sifting together the flour and salt in a medium bowl. Make a depression in the center of the flour with your hand. Put the egg yolks an ice water in the depression. Slice the butter in to Tbsp. size portions into the flour depression. Using a fork, cut the wet ingredients into the dry ingredients. When all of the flour is moistened, use your hands to finish combining the ingredients. This will ensure that the chunks of butter are well blended into the dough. Roll the dough into a ball, cover with plastic wrap and put in the refrigerator for 1 to 2 hours. This will make the dough easier to work with. When the dough has chilled, preheat the oven to 425 and on the filling by steaming the vegetables. Steam the carrots and celery for 5 minutes in a steamer or saucepan with a small amount of water in the bottom. Add the frozen peas and onions and continue to steam for an additional 10 to 12 minutes or until carrots are tender. Prepare the chicken by poaching the breasts in lightly salted boiling water for 8 to 10 minutes.

In a separate large saucepan, melt the butter over medium heat, remove from heat and add the flour, whisk together until smooth. Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil. Cook for an additional minute or so until thick, then reduce the heat to low. Cut the poached chicken into bite sized pieces and add to sauce. Add salt and dash of pepper.

Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4 to 5 minutes.

As the filling simmers, roll the dough our in a floured surface. Use one of the casserole dishes you plan to bake the pies in as a guide for cutting the dough. The filling will fit four 16 oz. casserole dishes perfectly. (You can use any size single serving casserole dishes or oven safe bowls.) Invert one of the dishes onto the dough and use a knife to cut around the rim. Make the cut about a 1/2 inch larger all the way around, make four of these.

Spoon the chicken and vegetable filling into each casserole dish and carefully cover each dish with the cut dough. Fold the edge of the dough over the edge of each dish and press firmly so that the dough sticks to the outer rim. Brush some of the beaten egg on the dough of each pie.

Bake the pies on a cookie sheet for 30 to 45 minutes or until the top crust in a light brown.