-
1
Set the pie crusts on your counter to come to room temperature; this will allow for easier rolling.
-
2
Preheat the oven to 400 F and start to prepare your filling.
-
3
In a large skillet or soup pot, melt butter on medium heat.
-
4
Add the onions, carrots, celery, garlic and potatoes.
-
5
Cook until the onions are translucent, about 10 minutes.
-
6
Add the flour and cook stirring 6 minutes more.
-
7
Stir in peas.
-
8
Whisk in 2 1/2 or 3 cups chicken stock and cook until starting to thicken nicely.
-
9
Whisk in cream/milk mixture.
-
10
Decrease the heat to low and simmer for 10 minutes, stirring often.
-
11
Add the cooked chicken meat, thyme, parsley, rosemary, Italian seasoning, salt and pepper.
-
12
Stir well.
-
13
Add Worcestershire sauce.
-
14
Taste and adjust as necessary.
-
15
You can add more stock here, if it seems too thick.
-
16
I added the rest of the carton because mine was!}
-
17
Divide the warm filling among six 10 ounce ramekins.
-
18
Lay out your pie dough on a work surface.
-
19
Cut it into 6 rounds that are slightly larger than the ramekins.
-
20
Lay a dough round on top of each pot pie.
-
21
Fold the excess dough under itself and use the tines of a fork to press the dough against the ramekin.
-
22
Cut a 1 inch vent into each crust.
-
23
Combine the egg and water in a small dish.
-
24
Apply egg wash to the dough using a brush.
-
25
Line a baking sheet with foil and place the ramekins on the baking sheet.
-
26
Bake at 400 F for 25 minutes or until golden and filling is bubbling.
-
27
Remove the baking sheet from the oven and let pies cool 5 minute before serving.
