Rub the stick of butter into the flour and salt, then add the egg yolk and enough cold water to bring the whole mixture together. Chill in the fridge while you prepare the filling. Combine all ingredients except the chicken and the roux in a saucepot, and cook for around 10 minutes. In a smaller separate pan, make the roux by melting the 2 Tbs. butter, then add the 2 Tbs. flour. Stir to combine, then add a ladle of the broth from the other pot. Do this a couple of times, while stirring, then add the butter/flour mixture back into the main pot. Add the chicken and cook for a few more minutes, stirring to make sure the meat absorbs the juices. Turn off the heat and allow to cool slightly.
Preheat the oven to 375F. Take the dough out of the fridge and roll out to 1/4? thick. Cut circles large enough to fit into the muffin pan you intend to use, as well as smaller discs to serve as the tops of the pies. Press the larger discs of dough into the muffin cups. Spoon the filling into each dough-cup, then wet the top of the dough with water. Place the smaller discs on top of the filled pies, and gently fold down the outer dough so it covers the tops. Poke a couple of vent holes in the top of each mini pie, brush with glaze, and bake for 20-30 minutes, depending on size, until the tops are nice and golden.
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|Serving Size: 1 (2747g)|
|Recipe Makes: 1|
|Calories from Fat: 3114 (46%)|
|Amt Per Serving||% DV|
|Total Fat 346g||461 %|
|Saturated Fat 122.9g||615 %|
|Monounsaturated Fat 132.7g|
|Polyunsanturated Fat 62g|
|Cholesterol 1562.5mg||481 %|
|Sodium 1784.6mg||62 %|
|Potassium 3753.4mg||99 %|
|Total Carbohydrate 564.7g||166 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 564.2g|
|Protein 343.4g||491 %|
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Calories per serving: 6775
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