Heat 4 tablespoons of the butter in a large skillet over medium heat. Add the chicken and cook, tossing occasionally, until brown.
Add the carrots, celery, onions and 1 tablespoon of salt and cook until the vegetables are soft, about 5 minutes. Add the corn and 3 1/2 cups of the chicken stock and simmer.
Melt the remaining 3 tablespoons of butter in a separate medium saucepot. Whisk in the flour, stirring constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the cream and the remaining cup of chicken stock. Cook until the mixture has thickened, about 5 minutes.
Add the cream mixture to the chicken mixture and simmer for 20 minutes. Remove from the heat and stir in the parsley.
Preheat the oven to 400 degrees F.
Roll out the Pie Dough to 1/4 inch thickness on a floured surface.
Line the mason jars with the dough: Cut a circle of dough with the jar lid and then place the dough circle on the bottom of the jar. Use small handfuls of dough to build up the sides to the rim.
Fill each jar with the chicken mixture and cover with another dough circle. Brush the top of each pie with the yolk and bake until the crust is golden brown, about 20 minutes.
Combine the flour, salt and sugar in a large bowl or food processor. Using your fingers, work in the butter until the mixture resembles coarse crumbs, or use the pulse setting if you use a food processor.
Add just enough ice water to bring together the dough. It should form a rough ball. Mix until just combined. If using a food processor, transfer the dough to another bowl and continue mixing by hand.
Form the dough into a ball, cut in two pieces, wrap each in plastic wrap and chill for at least 2 hours before using.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.