In a large skillet, on medium-high heat, melt butter and begin to saute garlic and onions
Once onions have softened, add carrots, celery, and potatoes and cook for 3-5mins
While cooking, in a small bowl whisk together broth and arrowroot until combined
On medium heat, add arrowroot and broth mixture to the skillet and bring to a simmer for 10 mins
Next add thyme, salt & pepper, and milk and cook for 6-8mins
Once the broth begins to thicken add cooked shredded chicken
Turn off heat and allow pot pie filling to rest and take pie crust from the refrigerator
With flour and a rolling pin, roll out pie crust dough and cut out eight 8in. circles
Pre-heat oven to 400°
Fill the base of ramekin with one circle of pie crust, add in scoops of cooked pie filling until full, and top pie with another circle of pie crust
Repeat until all four(4) ramekins are full, poke 2-4 holes into the top of each pot pie
Place ramekins on a cooking sheet to a cooking mat and cook in the oven for 45-50mins.
Once Pot Pies have fully cooked and crust is golden brown remove pies from the oven and allow to rest for 10-15min
Once pies have cooled serve and enjoy!
