I like individual 1-pot meals as well as communal ones. These little gems have lots of veggies for extra flavor and color, and the luscious extravagance of an egg yolk cream. The pastry is top only; thus no soggy crust. And the little pastry circles are baked separately and placed on the pot pies last minute so there is no overcooking the filling while waiting for the crusts to turn golden. <br /> <br />Alternatively you can make one big pie or omit the crust entirely and serve this new-fangled chicken a la king over rice, noodles, biscuits, baked potatoes, or crepes—abundantly garnished with chopped fresh parsley and chives.

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