1/2 c. butter, softened
1/2 (8 oz.) cream cheese, softened
1 c. flour
4 chicken breasts
2 tbsp. butter, melted
Salt
Pepper
1/4 c. chicken broth
1/4 c. water
1 lg. carrot, sliced
3/4 c. sliced fresh mushrooms
1 tbsp. butter, melted
1 tsp. water

Combine 1/2 cup butter and cream cheese; mix well. Add flour; stir with a fork until all dry ingredients are moistened. Remove 1 inch ball of dough; divide remaining dough into 4 portions. Chill 1 hour. Saute chicken in 2 tablespoons butter for 2 minutes on each side. Remove from pan. Sprinkle with salt and pepper. Combine chicken broth, 1/4 cup water, and carrots in small saucepan; bring to a boil. Cover; reduce heat and simmer 8 to 10 minutes. Drain and set aside. Saute mushrooms. Roll out 4 large portions of pastry on lightly floured surface. On each pastry, arrange carrots, mushrooms, and 1 chicken piece. Fold edges over. Seal with water. Decorate each piece with dough from 1 inch ball. Usually X on top. Bake at 425 degrees for 15 to 18 minutes.