Add the water with the machine running just until the dough forms a ball. The less you process the dough, the better the final product will be.
Wrap the dough in plastic and chill for at least 2 hours.
Prepare the filling:
Boil a large pot of water. Cook the butternut squash until tender, approximately 10 minutes. Drain and set aside.
In a large pot or dutch oven, heat olive oil over medium heat. Saute the onions and garlic until tender and lightly caramelized, then add the broccoli. Cook until the broccoli is tender (a slight crunch is ok, it will go back in the oven). If the bottom of the pan browns too much during this process add some water and scrape up the brown bits as you go, incorporating them with the vegetables. Stir in the butternut squash, chopped bacon and chicken. Set aside.
Prepare the sauce:
Melt the butter over medium-low heat and then stir in the flour. This is known as a roux. Whisk the butter and flour constantly for several minutes until it has thinned out and has a nutty aroma. Stir in the chicken stock, cream and salt. Whisk for several minutes as the sauce thickens to a gravy consistency.
Combine the sauce with the filling and ladle into 6 souffle sized ramekins (4 1/2 inches in diameter). Fill them as much as possible to prevent the dough from sinking. You can also use a deep dish pie pan; just freeze the excess dough. Set aside.
Create an egg wash by whisking together the egg with a splash of water and a pinch of salt. Set aside.
Using just a bit of flour, roll out the dough to approximately 1/4 inch thick. Use a knife or pizza cutter to make rounds that are 1 inch wider than the ramekins. You can re-roll the dough as needed. If it gets too soft during the process, allow the dough to chill until it firms up again.
Brush the rim of each ramekin with egg wash and place the dough on top. Fold the excess dough under and use a fork to crimp and secure the edges to the ramekin. Use a knife to make 3 small slits in the center of each ramekin.
Place ramekins in the freezer for 20 minutes or the refrigerator for at least 30 minutes.
Preheat the oven to 400 degrees. Place the ramekins on a baking sheet. Brush the top of the dough with egg wash and bake for 25 minutes or until the tops are golden and firm. Serve hot!
Notes
You can use either 6 souffle-sized ramekins or a deep dish pie pan.You can use store bought pie dough instead of making your own.