TO MAKE PASTRY:

1 1/2 c. flour
1/2 tsp. salt
4 oz. cream cheese
1 (2 tbsp.) water
8 tbsp. chilled unsalted butter

TO MAKE FILLING:

4 c. chicken stock
1/2 c. heavy cream
1/2 lb. carrots, peeled and cut thin
3 c. diced, cooked chicken
1/2 lb. mushroom caps, quartered
1/4 c. chopped fresh parsley
4 oz. unsalted butter
Salt and pepper
2/3 c. flour

Size recommended for dishes: 6 3/4 x 5 1/4 x 2 1/2 inches high.

To make the pastry: Toss together 1 1/2 c. flour and 1/2 tsp. salt. Add 8 tbsp. chilled unsalted butter and 4 oz. cream cheese, both cut in bits. Blend until mixture resembles coarse crumbs. Add 1 tablespoon water and stir with fork. Add up to 1 tbsp. more water to make a cohesive dough. Pat into a smooth cake; wrap and chill 1 hour. To make filling; bring 4 cups chicken stock to a boil in a large saucepan. Add 1/2 lb. carrots and 1/2 lb. large mushroom caps. Cover and simmer 15 minutes, until vegetables are tender. Remove vegetables with slotted spoon; set aside. Strain stock into 4 c. measure; if necessary, add water to make 4 c. Return saucepan to heat. Melt 4 oz. butter and then 2/3 c. flour. Cook and stir 2 minutes. Add stock and bring to boil, whisking constantly. Reduce heat, add 1/2 cup heavy cream and simmer 2 minutes. Stir in 3 cups diced, cooked chicken and the cooked vegetables. Add 1/4 c. chopped fresh parsley and season with salt and pepper. Divide among four dishes. Preheat oven to 425 degrees. Roll out pastry on floured surface and cut 4 ovals 1" larger than top of dishes. Lay pastry over filling then flute the edge; cut vents in top. Place on baking sheet and bake 20 to 25 minutes, until browned and bubbly.

Serves 4.