Chicken pot pie

Directions:
1. Make the crust: In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, salt, and butter, and mix on low until the mixture resembles coarse meal. Add the cream cheese and continue to mix until ingredients are combined; some streaks of cheese will remain. Shape the dough into two balls, flatten each ball into a disk, and wrap in plastic wrap. Chill for at least 1 hour, or until firm enough to roll.

2. If making individual pot pies, on a lightly floured surface roll out dough to a 1/4-inch thickness and cut into decorative shapes that are large enough to cover each dish. Wrap the shapes in plastic wrap and freeze until ready to bake. For one large pie, roll out the dough to a 1/4-inch thick sheet large enough to cover the dish. Wrap in plastic and freeze.

3. In a casserole set over medium-high heat, heat the oil until hot. Add the chicken and the salt and pepper. Cook, turning occasionally, until the chicken is brown. Add the onion and cook the mixture, covered, over medium heat,stirring occasionally, for 5 minutes. Add the broth and simmer, uncover, for 1 hour. Strain the liquid into a bowl and set aside. Cool the chicken and cut into small pieces.

4. In a casserole set over medium-high heat, combine the chicken, celery, carrots, parsnips, sweet potatoes, rutabaga, reserved stock, and salt and pepper to taste. Bring to a boil and simmer, stirring occasionally, for 30 minutes, or until the vegetables are tender. Stir in the peas and fresh herbs, and adjust the seasoning.

5. Preheat the oven to 350 degrees. In a small bowl, lightly beat the egg, egg yolk, 1 teaspoon water,and a pinch of salt. Transfer the filling to six individual ovenproof bowls or to one large shallow casserole and top with the frozen pastry. Brush the pastry with egg wash and fake for 30 to 45 minutes, or until the crust is golden.