To Prepare the Filling

1. Add butter to a deep skillet and allow to melt.
2. Add the diced onions, carrots, celery, and thyme. Saute for about 3 minutes over medium heat.
3. Add the minced garlic and saute for 30 seconds.
4. Add the flour, whisk constantly and cook for about 1 minute. Slowly add the the chicken broth (while whisking) and then the heavy cream (while whisking). Bring it up to a simmer, while stirring constantly.Note: constantly whisking will help get rid of lumps.
5. Lower the heat to where there’s still a low simmer and cook for about 2 minutes, while continuing to stir a few times.
6. Add salt and ground black pepper. Stir to help incorporate the salt into the sauce (taste for salt-add more if desired).
7. Add the cooked chicken (or cooked turkey) and the frozen peas. Bring the mixture back up to a boil and turn the heat off. Set it aside.

To Prepare the Pot Pies

1. Preheat the oven to 375F
2. Add some flour to your work-surface and to your rolling pin. Roll the pie crust out.Note: May add some flour to your crust too, if it’s sticking to your rolling pin.
3. Place the ramekin (top side down) on the pie crust and trace around the ramekin (making sure to keep an extra 1/2-inch on all sides so it hangs over the ramekin). Repeat this process for all of the ramekins.Note: if needed, may gather the dough and roll it out once more to create more rounds.
4. OR, another way to do it is…cut the dough into 6 equal pieces and form each piece into a round. Then roll each piece out that’s large enough to fit (and hang over) the ramekins.Set the pie crusts aside.
5. Pour the chicken filling into the ramekins.
6. Add egg wash ( which is 1 egg whisked together with 1 teaspoon of heavy cream) to the exterior of the ramekins-where the crust will sit on top of. This will help seal the crust onto the ramekins.
7. Add the top crust. Press the dough onto and around the ramekin with your hands.Note: If the dough hangs more than half-way down the ramekin, then carefully use a knife to cut the excess off.
8. Cut slits/vents on the top part of the crust.Brush the crust with egg wash.
9. Transfer the ramekins to a baking sheet lined with parchment paper.
10. Bake for 1 hour or until the crust is golden brown and the filling is bubbling.
11. Allow to sit and rest for a bit before serving.Note: Be cautious of heat and steam when eating or cutting into the crust. Allow to cool longer, if necessary.