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Make pastry lids: In a large, wide bowl, combine the flour and salt. Add the butter and cut them up into the flour mixture until it resembles little pebbles. Add the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Form a dough, chill it, and prepare lids.
Make filling: Season the chicken parts and brown them. Saute leeks and onions, deglaze with sherry, add milk, chicken broth, thyme, and bay leaf. Simmer with chicken until cooked. Make a butter-flour paste, add to the pot, thicken the sauce. Add carrots, peas, shredded chicken, and parsley.
Assemble and bake pies: Roll out dough, cover ovenproof bowls with dough rounds. Fill bowls with chicken mixture, top with dough rounds, brush with egg wash, and bake until golden brown.