Chicken Pot Pie

Set the pie crusts on your counter to come to room temperature; this will allow for easier rolling.

Preheat the oven to 400 F and start to prepare your filling. In a large skillet or soup pot, melt butter on medium heat. Add the onions, carrots, celery, garlic and potatoes. Cook until the onions are translucent, about 10 minutes. Add the flour and cook stirring 6 minutes more. Stir in peas. Whisk in 2 1/2 or 3 cups chicken stock and cook until starting to thicken nicely. Whisk in cream/milk mixture. Decrease the heat to low and simmer for 10 minutes, stirring often.

Add the cooked chicken meat, thyme, parsley, rosemary, Italian seasoning, salt and pepper. Stir well. Add Worcestershire sauce. Taste and adjust as necessary. You can add more stock here, if it seems too thick. I added the rest of the carton because mine was!} Divide the warm filling among six 10 ounce ramekins.

Lay out your pie dough on a work surface. Cut it into 6 rounds that are slightly larger than the ramekins. Lay a dough round on top of each pot pie. Fold the excess dough under itself and use the tines of a fork to press the dough against the ramekin. Cut a 1 inch vent into each crust.

Combine the egg and water in a small dish. Apply egg wash to the dough using a brush.

Line a baking sheet with foil and place the ramekins on the baking sheet. Bake at 400 F for 25 minutes or until golden and filling is bubbling. Remove the baking sheet from the oven and let pies cool 5 minute before serving.