Preheat oven to 400 degrees F.
*Substitute any veggie combo you like. Here I used fresh broccoli, but frozen will do. If using frozen, just run it under cold water to remove the frost. It will cook in the pie.
**Thickening is optional but you'll have a thin sauce
In a large skillet, melt the butter over medium heat.
Add the mushrooms and garlic and saute until mushrooms begin to brown.
Add the stock and the cream; heat through.
If you choose to thicken the sauce, mix the flour and water together and stir into the sauce, stirring constantly until thickened.
Add the Paremesan cheese. stirring to blend well.
Taste the sauce and if it needs salt/pepper, add it now.
Stir in the chicken and veggies.
Cut 2 circles of dough the size of the ramekins; make an "X" or small hole in the center as a vent.
Divide chicken mixture between 2 oven-proof 8-9 oz ramekins (or suitable oven-proof dishes)
Top with dough circles.
Lightly beat egg with the water; brush over pastry.
Place ramekins on a baking sheet and bake for 30 minutes, or until crust is a deep golden brown and puffed up.