2 1/2 cups chicken stock, or good quality canned chicken broth
Egg wash (for a shiny finish on the dough) 1 egg whisked with 1 Tablespoon water
The cooked, cooled chicken, cut in chunks (the way I like it) or shredded
Preheat oven to 400°F.
In a small pan add 1 cup of the chicken broth/stock and cook celery and carrots until just tender, set aside (keep the chicken broth they were cookin in for use in the next step.)
.In a large pot or medium size Dutch oven, melt butter on medium heat. Add the onions, and cook until they are translucent, about 10 minutes. Add the drained carrots, and celery,Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, peas, parsley, salt and pepper and stir well. Stir in lemon juice. Taste and adjust seasoning if necessary. Divide the warm filling among oven proof dishes, or ramekins.
Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into shape to fit your baking dish, slightly larger than the circumference of the dishes, or ramekins. Lay the dough on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the baking dishes.
Cut a small vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet.
Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling.
Allow to cool for at least 5 minutes before serving.
Serves about 6 (depending upon the size of your baking dishes)
This recipe makes about six 10-ounce ramekins.