Prep: 1. Mix flour, butter, salt and water into a pliable ball. Add water if dough is too dry. Allow to rest in fridge for 30 minutes. 2. Meanwhile, poach chicken: bring 4 cups of water (or chicken stock) to a boil. Add chicken and return to a boil. Cook 3 minutes, then cover with a lid and remove from heat. Let stand until chicken is cooked through, about 15 minutes. Flipping halfway through. Remove from stock and chop. (or use leftover chicken!) 3. Chop fresh dill. Make: 1. Preheat oven to 350. 2. Cut chicken into small cubes and cut cheese into eight slices. 3. Beat eggs with cream; season with salt and pepper. 4. Grease a large pie pan or muffin tin. If using a muffin tin, divide dough into eight equal parts. 5. Roll out the dough on a surface dusted with flour. 6. If using a muffin tin: cut dough with a drinking glass, lay cut pieces into greased muffin pan. If using a pie pan: lay dough flat in pan. Trim the edges of the dough. 7. Arrange chicken and goat cheese in the muffin tins or pan, then top with cream mixture and sprinkle with dill. 8. Bake until golden brown for 20 minutes (if using muffin tin), or 45-55 minutes (for one large pie tin). Serve warm or cold.
If you're making one large pie instead of 8 mini pies, bake for 45-55 minutes.