Preheat the oven to 350° F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked to an internal temperature of 165° F.

Dice the onions. Dice the celery and carrots.

Set aside chicken until cool enough to handle (remove the meat from the bones and discard the skin if present). Cut the chicken into large dice.

While the chicken is in the oven, in a large pot, melt the butter and sauté the onions and celery over medium-low heat for 10 minutes, until translucent. Add the garlic and cook 1-2 minutes. Add the bay leaves and the wine and cook until all the wine has evaporated.

Add the flour and cook over low heat, stirring constantly, for 2 minutes.

Add the hot chicken stock to the sauce. Simmer over low heat, stirring, until thick. Add two teaspoons salt and ½ teaspoon pepper.

Stir in the sour cream. Add the cubed chicken, carrots, peas, pearl onions and parsley. Mix well.

Raise the oven temperature to 375° F.

Divide the filling among ovenproof bowls (remove the bay leaves if you find them). It’s fun to use lots of different sizes for different purposes.   I use the large on for dinner.   I reserve the small ones for lunches or kids. You could even use them as hors d’oeuvres for a casual winter party.

Divide the dough according to the bowls you select.

Roll each piece into a circle or rectangle that fits the vessel generously. Place the dough on top. Roll the excess dough inside the vessel and crimp the edges. You can brush the dough with egg if you want it to be shiny. I rarely bother.

Sprinkle with sea salt. Place on a baking sheet and bake for 1 hour for large vessels, 45 for medium and 30 for mini (until the top is golden and the filling is hot).