1 lb. boneless chicken breast
1 3/4 c. chicken stock or canned broth
2 3/4 c. flour
Salt & pepper
6 oz. butter, chilled
1/3 c. vegetable shortening
3 carrots
1/2 lb. mushrooms, sliced
1/2 tsp. dried thyme
1 c. light cream
2 scallions
1/4 c. pimentos, chopped
2 tbsp. fresh parsley, chopped
1 egg

1. Put chicken breasts in a frying pan with 1/2 cup stock. Cover and bring to a simmer. Reduce the heat and continue simmering, turning once, until the chicken is just cooked through, about 5 minutes. Remove the chicken, let cool and tear into pieces. Strain broth and reserve.

2. Combine 2 1/2 cups of the flour and 3/4 teaspoon salt. Cut in 1/4 pound of the butter and shortening until the mixture resembles coarse meal.

3. Toss in 7 to 8 tablespoons cold water, a tablespoon at a time. When the ingredients begin to clump together, press into a ball, wrap and refrigerate.

4. Cut carrots in half lengthwise and then into approximately 1/4 inch slices. Bring to a boil in a large pot of salted water and cook until tender, about 5 minutes. Drain. Slice mushrooms. In a large saucepan, melt remaining 4 tablespoons butter over medium heat. Add mushrooms, thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until tender, about 5 minutes.

5. Stir in remaining 1/4 cup flour and cook 1 minute. Gradually stir in reserved chicken - cooking liquid, remaining 1 1/4 cups stock and the cream. Bring to a boil and cook 1 minute, stirring all the while. Remove from the heat, pour off 1 1/2 cups sauce and reserve. Chop scallions. Stir chicken, carrots, scallions, pimentos and parsley into the remaining sauce.

6. Heat oven to 425 degrees. Beat the egg with 1 tablespoon water. Divide the dough into 12 pieces. On a lightly floured work surface, roll 6 of them and fit into 5 inch pie pans. Fill with the chicken mixture. Roll remaining dough, top pies and flute edges. Cut vents in the top crusts.

7. Brush tops lightly with egg mixture. Put the pies on a baking sheet and bake until golden brown, about 35 minutes. Brush top of pies again with the egg mixture after 15 minutes.