Individual Chicken Mushroom Pot Pie

Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the cooked chicken from the skillet and set aside.

In the same skillet, melt the butter. Add the onions and mushrooms and cook until softened, about 5 minutes. Sprinkle the flour over the mushroom mixture and stir well to combine.

Slowly pour in the chicken broth, stirring constantly to avoid any lumps. Add the thyme, salt, and pepper, and let the mixture simmer for about 5 minutes, or until the sauce has thickened slightly.

Return the cooked chicken to the skillet and stir to combine with the mushroom sauce. Remove from heat.

Divide the chicken and mushroom mixture evenly among four individual ramekins or oven-safe dishes.

Roll out the pie crust and cut out circles slightly larger than the tops of your ramekins or dishes. Place a crust over each ramekin, pressing down the edges gently to seal.

Cut a small slit in the center of each pie crust to allow steam to escape. Brush the tops of the crusts with egg wash.

Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown and the filling is bubbly.

Remove from the oven and let the pot pies cool for a few minutes before serving. Enjoy!