Directions

Cut the butter, flour, and salt with a pastry cutter until well-incorporated. (Or put the butter, flour, and salt into a food processor and process just until combined.)

Slowly drizzle in the water. Right when the dough comes together, form it into a ball.

Turn it out onto a lightly floured work surface. Divide dough into 2 equal pieces, and shape each into a flat disk. Place in a food storage container and refrigerate for 30 minutes.

Preheat oven to 400º.

Cut the chicken into small cubes. Combine chicken, carrots, celery, and broth in a pot and bring to a boil. Then cook over medium for 10 minutes.

Meanwhile, heat butter in a saute pan over medium heat. Add the onions and cook until translucent. Add the flour, salt, and pepper. Cook, stirring occasionally, until it turns a deep brown. Remove from heat and whisk in the milk.

Combine the milk mixture, the chicken mixture, and the peas. Set aside.

Roll out half the pie dough and line the bottom of your pans or ramekins. Scoop in the chicken mixture. Roll out the rest of the pie dough and cut out top crusts, taking care to provide for air holes.

Beat the egg and water to create an egg wash. Brush the tops of the pies.

Bake for 30 minutes or until golden on top.

Let cool briefly before serving.