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1
Preheat oven to 450 degrees.
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2
Line rimmed baking sheet with baking paper or use a silcone baking matt.
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3
Unroll dough on baking sheet.
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4
Use a 12-ounce ovensafe ramekin as guide to cut out 2 rounds of dough about 1/2 inch larger than mouth of ramekin.
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5
Fold under and crimp outer 1/2 inch of dough, then cut 3 vents in center of each crust.
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6
Bake until crusts just begin to brown and no longer look raw, about 7 minutes; set aside.
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7
Meanwhile, melt butter in medium saucepan over medium heat.
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8
Add carrots, onion, celery, and 1/2 teaspoon salt and cook until vegetables are softened and beginning to brown about 10 minutes.
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9
Stir in garlic and thyme, and cook until fragrant, about 30 seconds.
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10
Stir in flour and cook for 1 more minute.
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11
Whisk in the chicken broth, cream, and soy sauce, scraping up any browned bits.
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12
Tuck the chicken into sauce and bring to simmer.
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13
Cover, reduce heat to medium-low, and cook until chicken is cooked through about 10 to 15 minutes.
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14
Transfer chicken to plate; let cool slightly.
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15
Chop or shred the chicken into bite-size pieces.
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16
Meanwhile, return pan with sauce to medium heat and simmer until thickened and sauce measures 2 cups, about 5 minutes.
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17
Remove from heat and return the chicken and any accumulated juice to pan.
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18
Stir in peas, parsley, and lemon juice and season with salt and pepper to taste.
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19
Divide filling between ramekins and place partially baked crusts on top of filling.
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20
Place pot pies on baking sheet and bake until crusts are deep golden brown and filling is bubbling, about 15 minutes.
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21
Allow to cook about 10 minutes prior to serving.
