Homemade Chicken Pot Pies Single Serving Style

Roll the pie crust out and use a bowl {slightly larger than the ramekin}, trace and cut out 6 circles, using the scraps to make more if needed. Keep the dough circles in the fridge so they stay cold.
Melt 3 tablespoons of butter in a large Dutch oven.
Add in the diced carrots and cook for 5 minutes. Add in the diced onion and celery and season with a teaspoon of kosher salt and 1/2 teaspoon of black pepper. Cook until the onions are soft and translucent and the carrots are soft {but not too soft}.
Now add in the remaining 6 tablespoons of butter and let that melt. Once melted add in the half cup of flour and stir often while it cooks for 2 minutes.
Pour in the 3 cups of hot chicken broth and the 1-1/2 cups of whole milk. Let that simmer, stirring occasionally until thickened 5-8 minutes.
Next add in the frozen peas, corn, cooked chicken, dried parsley and chopped fresh thyme. Stir. Taste add season further with up to a teaspoon more of salt and a little more black pepper if desired.
Place the ramekins on a rimmed baking sheet. Evenly divide the diced cooked potatoes into each prepared ramekin.
Spoon the pot pie filling evenly over the potatoes, filling the ramekins to the brim. Let them cool down a bit before placing the pie dough over top and crimping the edges. With a sharp knife make slits for ventilation.
Slide the tray of pot pies into a preheated 375 degree oven and bake for 20-25 minutes or until the crust is golden.
Remove and let them cool for 10 minutes before serving.

NOTES:
*For a glossy top crust, try beating an egg with a tablespoon of water and brush over top before baking.
*This can also be made in one 13×9 baking dish.