This recipe, like the ones from my sister-in-law, Siri, is really easy to make. It tastes amazing and makes me feel like a rock star when my family and friends rave about how delicious it is!
Technique tip: Cut slits in the pie crust to allow steam to escape and avoid a giant, exploding mess in your oven.
Swap option: Instead of individual pot pies, you could make 2 larger pot pies in traditional pie pans; dividing chicken mixture evenly between both pans and using the 4 pie crusts for 2 bottoms and 2 tops.
Special equipment: Six 5-inch ramekins
Pat chicken dry with paper towels and season with salt and pepper.2.
Heat 1 tablespoon oil in large Dutch oven over high heat until just smoking. Cook chicken until well browned, about 2½ minutes per side. Add broth and bring to a boil. Cover and simmer over low heat until chicken is cooked through, 6-8 minutes. Transfer chicken to large plate and strain broth into bowl.3.
Melt butter with remaining tablespoon oil in now-empty Dutch oven over medium-high heat. Add onion, carrots, celery and 1/4 teaspoon salt until cook until lightly browned and softened, 8-10 minutes. Reduce heat to medium, add flour, and cook 1 minute. Whisk in reserved broth, milk and thyme and simmer until sauce thickens, about 10 minutes. Stir in frozen peas.4.
Meanwhile, using 2 forks, shred chicken into bite-sized pieces. Add chicken and lemon juice to sauce and season with salt and pepper to taste. Divide chicken mixture into six 5-inch ramekins.5.
Preheat oven to 400°F and adjust rack to middle position.6.
Unwrap and unroll pie crusts onto lightly floured surface. Stick 2 crusts together using 1 of the beaten eggs as "glue." Repeat with remaining 2 crusts. Cut out 6 circles, each around 6 inches in diameter. Top ramekins with pastry circles and use a fork to seal edges. Using paring knife, make 3 steam vents in each crust.7.
Brush crusts with beaten egg and then bake until crusts are golden brown, about 35 minutes. Let pot pies rest 10 minutes before serving.