Creamy Chicken Potpies

Ingredients

• 2 1/2 c. all-purpose flour, plus more for surface
• 1 c. (2 sticks) unsalted butter, cut up and cold
• 1/4 c. finely grated Parmesan cheese
• Pinch kosher salt
• 6 tbsp. unsalted butter
• 1 large onion, finely chopped
• Kosher salt
• Pepper
• 3 medium carrots, sliced 1/4 inch thick
• 1 small fennel bulb, quartered, cored and sliced crosswise into 1/4-inch-thick pieces
• 1 parsnip, peeled and sliced 1/4 inch thick
• 4 cloves garlic, finely chopped
• 6 tbsp. all-purpose flour
• 1/4 c. dry sherry
• 4 c. chicken broth
• 1/4 c. whole milk
• 4 c. shredded cooked chicken, preferably dark meat
• 3/4 c. frozen peas
• 3 tbsp. chopped flat-leaf parsley
• 2 tsp. chopped fresh thyme
• 1 large egg

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