• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a foil lined baking sheet and drizzle with olive oil.
• Sprinkle generously with salt and pepper.
• Roast about 40 minutes, or until cooked through.
• Once cool, cut into diced cubes.
• Heat broth in a pot until it is warm.
• In a dutch oven, melt butter and saute the onions over medium-low heat for 10 to 15 minutes.
• Add the flour and cook over low heat, stirring constantly, for 2 minutes.
• Add the warmed up hot chicken stock.
• Simmer 1 minute, stirring, until thick.
• Add salt, (My broth was salty so 1 tsp was enough -you can taste and see if you want more-sometimes I need 2 tsp), a little pepper and heavy cream.
• Add the cubed chicken, carrots and parsley. Mix well.

Pastry

• In a food processor, mix the flour, salt, and baking powder.
• Add the shortening and butter pulsing so it is the size of peas.
• With machine running, pour in the water until dough comes together.
• Knead on a floured surface, cover, wrap and chill 30 mins.
• Preheat oven 375.
• Divide pot pie filling into ramekins (4-5)
• Roll out the pastry and cut circles a little larger than your ramekins.
• Brush the outside of ramekins with the egg wash and lay dough on top, folding over to stick.
• brush top with egg wash too and cut 3 slits.
• Bake ramekins on a foil lined jelly roll pan to catch any spills for 1 hour.
• Filling will be bubbling and HOT-be careful!