Start by making the pastry. In a large bowl, combine flour, salt, and chopped butter.

Incorporate the cold butter into the flour with a dough cutter, fork, or your hands. Press and rub into the flour until the texture is like sand.

Add the 3 eggs and work into a shaggy dough. Then, add the ice water and bring together.

Wrap dough in cling film and transfer to fridge to cool for 3-4 hours.

In a large sauté pan, heat 1 tbsp neutral oil over medium/high.

Cook chicken for 3-5 minutes on a side, or until internal temperature reads 160°F - 165°F. Let rest.

In the pan drippings, add 4 tbsp butter and melt.

If mixture is dry, add 2-3 tbsp extra butter so that the vegetables because saucy. Add your 4 tbsp flour and stir together to coat the vegetables.

Cook for 3-5 minutes to cook the flour taste out. Add herbs and salt and pepper to taste.

Deglaze pan with chicken stock and heavy cream. Cook for 10-20 minutes until the mixture has considerably thickened.

Remove from heat and add Parmesan cheese and season to taste. Let mixture cool, then transfer to chill in the refrigerator for at least 3-4 hours until cold and thick.

Preheat oven to 375°F. Remove dough from fridge and let rest for 5 minutes.

Flour a work surface and roll out your dough into a large rectangle, about 1/4" thick. The dough should roll out to about 18" x 24".

Cut out 16 equal-sized rectangles and place 8 onto parchment-lined sheet trays.

Remove filling from fridge and place a generous dollop or two on each dough rectangle.

The the other dough rectangles and place on top of each pie and crimp the edges with a fork around the filling, making sure not to let any filling spill out. Once you have 8 sealed hand pies, reserve excess dough.

In a small bowl, mix one egg and heavy cream until combined and brush on top of each hand pie until glossy. Sprinkle tops of hand pies lightly with flaky sea salt.

Bake for 30-35 minutes until golden and crisp. Remove from oven and allow to cool for 5-10 minutes before serving.