Chicken Pot Pie

Ingredients
4 cups chicken broth
2 T butter or olive oil
1 onion, finely chopped
2 large carrots, diced
1 rib celery, diced
2 teaspoons poultry seasoning
1/4 teaspoon nutmeg
2 cloves garlic, chopped fine
Sea salt and freshly ground black pepper
1/4 cup all-purpose flour
1/4 cup skim milk
1 store-bought 2-pound rotisserie chicken, shredded or 2 pounds of
1 cup frozen corn
1 cup frozen peas
2 (9-ounce) packages store-bought rolled out pie dough
1 egg beaten with 1 tablespoon water

Directions

1. Preheat your oven to 375 degrees F.

2.  In a large pan, melt butter over medium heat. Add onions, carrots, celery and garlic, and saute until tender. Season generously with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes.

3.  Add the poultry seasoning and ground nutmeg. Stir in the chicken broth, milk, corn, peas and shredded chicken.

4.  Bring to a boil then reduce heat and bring to a simmer. Taste and season with more salt and pepper if needed.

5. With a ladle, fill 6 ovenproof ramekins or bowls with the filling. Place on baking sheet.

6. Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.