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Preheat oven to 205°C (400 °F).
Cut chicken breasts into cubes. Add salt and pepper.
In a large pan, heat oil over medium heat. Cook chicken cubes for 8 to 10 minutes, until no longer pink.
During this time, combine the mushroom cream with the chicken broth and white wine in a bowl.
In a saucepan, melt the butter over medium heat. Cook the onion and garlic for 1 to 2 minutes.
Add the flour and stir. Add the mixture to the mushroom cream. Bring to a boil while stirring.
Add the chicken cubes and the remaining sauce ingredients in the saucepan. Stir. Simmer over low heat for 5 to 6 minutes, stirring occasionally. Add salt and pepper.
Divide the chicken mixture in eight small cast iron skillets of 12.5 cm (5 in) diameter.
On a lightly floured surface, roll out the dough in a large rectangle. Make eight circles of 15 cm (6 in) diameter. Brush the edges of the skillets with egg yolk and place a dough circle on the chicken mixture. Press the dough on the edges of the skillets to seal.
Bake for 10 minutes in the oven, until the dough is golden.