Sift flour and salt together. With a pastry cutter, blend in the butter and shortening until the mixture resembles coarse crumbs. Add the ice water gradually until dough forms. Split dough in half and pat into 2 flat discs. Refrigerate for at least an hour or overnight.
Heat the olive oil in a medium saucepan on medium-high heat. Sauté the shallots, celery, carrot and spices for about 1 minute.
Add the chicken and garlic and continue to sauté for about 8 to 10 minutes or until just cooked through. Add the potatoes, wine and 35% cream into stock. Add the chicken mixture and bring to a boil. Reduce heat to low and simmer, partially covered, for about 30 minutes, until sauce is slightly thickened. Adjust seasoning and add the fresh parsley. Cool.
Preheat oven to 400º F.
Roll 5 of the pastry discs to a thickness of ¼ inch and transfer to a 12.7 cm or 5 inch ramekin. Refrigerate for 30 minutes.
Spoon filling into the ramekins and brush edges of dough with egg wash. Roll out the other disc into a circle large enough to cover the pie with a 1 inch overhang. Cover filling with the pastry and crimp edges with a fork, making sure to seal well. Brush the top of the pie with egg wash and cut a hole in the centre to allow steam to escape during cooking.
Bake the chicken pot pies for 20 minutes and then reduce heat to 350 degrees F. Continue baking until top crust is golden and cooked, about 55 to 60 minutes. Filling should be bubbling. Let rest for 10 to 15 minutes and serve.