• 2 tablespoons butter
• 1 medium onion, diced
• 1 pound fresh mushrooms, sliced
• 1 pound boneless, skinless chicken breast, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 teaspoon dried thyme
• 1 (14.5-ounce) can low-sodium chicken broth
• 2 teaspoons all-purpose flour
• 1 cup frozen peas
• Salt and black pepper, to taste
• 1 (9-inch) pie crust, homemade or store-bought
• 1 egg, beaten

Preheat the oven to 350°F. In a Dutch oven, melt the butter over medium heat. Add the onion and mushrooms and sauté until softened. Stir in the chicken, carrots, celery, thyme, and chicken broth. Bring to a simmer and cook for about 30 minutes, or until the chicken is cooked through and the carrots are tender.

In a small bowl or measuring cup, whisk the flour with a few tablespoons of water to make a smooth slurry. Stir the slurry into the chicken mixture and cook over medium-high heat until the filling thickens. Season with salt and black pepper to taste, then stir in the frozen peas. Remove from the heat and let the filling cool slightly.

Divide the mixture among four oven-safe bowls. Cut the pie crust into four circles large enough to cover the bowls, then place a crust over each bowl, pressing gently around the edges to seal. Cut a few small slits in the top of each crust to vent, then brush with the beaten egg. Place the bowls on a baking sheet and bake for about 30 minutes, or until the crust is golden brown and the filling is bubbling.