Pot Pies:

2 Quarts Basic Chicken Stock (recipe follows)
1 bay leaf
1/2 tbsp. black peppercorns
6 flat-leaf parsley sprigs, plus 1 tsp. finely chopped leaves
6 fresh thyme sprigs, plus 1/2 tsp. finely chopped leaves
2 whole chicken breasts on the bone (2 1/2 lb. total)
2 carrots, cut into 1/2 inch dice
2 celery ribs, cut into 1/2 inch dice
16 pearl onions, peeled (see note)
5 tbsp. unsalted butter
4 ounces small white button mushrooms
1/4 cup all purpose flour
1/2 tsp. chopped rosemary
1/2 cup frozen baby peas
Salt and freshly ground pepper
Pate Brisee in an 8-inch log (recipe follows)
1 egg lightly beaten

In a large saucepan, combine the Basic Chicken Stock, bay leaf, peppercorns and the parsley and thyme sprigs and bring to a boil. Add the chicken breasts and simmer until just cooked through, about 20 minutes. Transfer the chicken to a plate. Strain the stock, return it to the saucepan and bring to a boil.

Add the carrots, celery, and pearl onions and cook over moderately high heat until the vegetables are tender, about 10 minutes. Using a slotted spoon, transfer the vegetables to a large plate. Continue to boil the stock until reduced to 3 cups, about 30 minutes.

Meanwhile, melt 1 Tbsp. of the butter in a medium skillet. Add the mushrooms and cook over moderately high heat, stirring occasionally, until tender and browned, about 7 minutes. Add the mushrooms to the vegetables on the plate. Remove the breast meat from the bones and pull into 1-inch pieces; discard the skin and bones. Melt the remaining 4 tablespoons butter in a medium saucepan. Add the flour and cook over moderate heat, stirring constantly until the roux turns light brown, 4 to 5 minutes. Gradually whisk in the reduced stock and simmer, whisking frequently, until the sauce thickens, 7 to 8 minutes. Remove from the heat and stir in the cooked chicken and vegetables, the chopped parsley, thyme, and rosemary and the peas. Season the filling generously with salt and pepper.

Cut the log of Pate Brisee into a 5-inch and a 3-inch piece. Cut the 3-inch piece into six 1/2 inch slices. On a lightly floured work surface, roll out each slice of dough 1/4 inch thick; stamp out a neat round from each using a 4-inch biscuit cutter. Fit the rounds into six 4-inch by 2-inch ramekins. Prick the dough several times with a fork and refrigerate until chilled. Cut the 5-inch piece of dough into 6 even slices. Roll out each slice 1/4 inch thick; using a 6-inch plate as a template, cut out a neat round from each piece of dough. Transfer the rounds to baking sheets lined with wax paper and refrigerate until firm. Preheat the oven to 400°F. Set the dough-lined ramekins on a baking sheet and bake for 15 minutes, or until the pastry is golden brown. Let the pastry cool slightly, then spoon the chicken and vegetable filling into the ramekins. Moisten the ramekin rims and cover with the larger rounds, lightly pressing the dough against the ramekins to seal. Brush with the beaten egg and score the tops with shallow parallel marks.

Bake the potpies for about 30 minutes, or until the tops are golden brown and the filling is piping hot.

NOTE: To peel pearl onions, trim the roots slightly and blanch the onions in boiling water for 30 seconds. Let cool slightly, then slip off the skins.

MAKE AHEAD: The filling and dough rounds can be prepared up to 1 day ahead and refrigerated. Re-warm the filling before assembling the potpies.

Pate Brisee:

2 cups all-purpose flour
3/4 tsp. salt
1 stick plus 2 tbsp. (5 oz.) cold unsalted butter, cut into pieces
1 large egg yolk
1/4 cup water

Pate Brisee is a buttery all-purpose French dough that can be used in a wide variety of ways. It can also be used to make empanadas, cookies, cheese wafers and old-fashioned double-crusted, deep-dish and lattice-topped pies.

In a food processor, pulse the flour with the salt. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk the egg yolk with the water. With the machine on, slowly add the egg mixture and process until the dough just comes together.

Turn the dough out onto a work surface and gather it together. Gently knead the dough three times, then form it into an eight inch log or two disks.

Wrap the dough in plastic and refrigerate at least one hour or overnight.

The dough can be frozen for up to one month.