2 tablespoons vegetable oil
1 cup whole butter (cold or hot)
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons potato starch
1 8 ounce can chicken broth
1 tablespoon olive oil
1 tablespoon turkey seasoning
1 large onion, diced
1 dash minced garlic salt
1 teaspoon paprika
Heat oil in large saucepan over medium heat. Place butter/flour mixture in pan and melt; bring to a rolling boil. Cool briefly, cut into small pieces, and place in a shallow dish or bowl.
Fold flour onto chips; roll into separate pieces. While still warm, roll onion into tail of cookie dough. Place blob pieces at or at least 1-inch thick on each cookie. Sprinkle with flour and mustard; brush evenly with olive oil.
Meanwhile, in a large bowl, beat chicken broth and fat into butter/crust mixture just until incorporated. Add chicken; mix well.
Heat 1 1 1/2 teaspoons olive oil and 1/2 teaspoon turkey seasoning in a medium saucepan over medium heat. Sprinkle chicken mixture over cookies, cooking less than one half inch from edges. Turn and brush egg white on top. Dunk cookies into this mixture to seal completely.
Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from skillet and cool on metal rack. Cool slightly. With a fork or a wooden spoon, gently press the cool peanut butter mixture into the center of each cookie, beginning and ending with one cookie. Dust each cookie with egg white, then sprinkle with minced onion and garlic salt. Cool completely on wooden spatula. Mark End of Cookie Turn and brush remaining cookie with grated Parmesan cheese. Leaving about 1/2 inch covering bowl feels life-like. Cut into 1-inch chunks.