Instructions

Instructions for the Crust

1. In the bowl of a food processor, combine the flour, salt and sugar. Pulse it a few times to mix. Add your cubed butter, and pulse until the butter is the size of peas. With the food processor is running, add your ice water, a few tablespoons at a time until the dough comes together into a ball. Turn it out onto a work surface, divide it into 2 pieces, wrap and chill for one hour.

Instructions for the Filling

1. Place a large pan over medium-high heat. When the pan is hot, add the oil along with the onion, celery, and carrot with a large pinch of salt and some pepper. Cook, stirring occasionally until the vegetables soften and become aromatic. Next, add the peas and cook for an additional minute. Add the flour and stir to coat the vegetables then slowly whisk in the broth and cream. Bring to a gentle boil while stirring and simmer for at least 25 minutes before adding the shredded chicken. Taste for seasoning here, adding additional salt and pepper, if necessary, then turn off the heat and set aside.
2. Preheat oven to 400°F.
3. Roll out one disk into a large 1/8-inch-thick piece on a floured surface. Cut it into six 8-inch rounds. Add the filling to the ramekin all the way to the top. Roll out the dough disks over the top. Fold the edges of the crusts under and crimp.
4. Whisk together the egg and water and brush over the top of the pie crusts. Make 2 slits in the top with a paring knife then season the top crusts with flakey salt and black pepper. Arrange the ramekins on a rimmed baking sheet and place in the oven for 15 minutes then turn the oven down to 375°F, and continue baking for 30 minutes.
5. Remove the pot pies from the oven and let it sit for 15 minutes until the juices settle and it cools slightly and serve!