Individual Chicken Pot Pies - cooking recipe

Ingredients

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

Preparation

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.