Personal Chicken Pot Pies

Instructions

Roast Chicken:

1. Preheat oven to 350. On a rimmed baking sheet arrange a
   cut-up whole chicken, bone-in, skin on. Drizzle with olive oil and sprinkle with season salt and black pepper. Roast for 35-40 minutes or until chicken is cooked through and the juices run clear.
2. Remove from oven and allow to cool completely. After the chicken has cooled, remove skin and bones and chop into
   large chunks. Set aside.

Pie Dough:

1. Cut shortening and butter into flour using a pastry cutter
   until the mixture is granular. Add in milk and work together with your hands until dough comes together.
2. Turn out onto a floured board and gather into a ball. Flatten into a round, wrap in plastic wrap and chill until ready to use.

Assemble the Pot Pies:

1. Preheat the oven to 375 F.
2. In a large pot, melt the butter over medium-high heat. Add
   the onion, carrots, and celery and cook until onions begin to turn translucent, about 3 minutes.
3. Stir in the chicken and then sprinkle the flour over the
   top. Stir until all of the chicken and veggies are coated in flour and cook 1 minute.
4. Pour in the chicken broth and wine and cook stirring until
   it begins to thicken, about 5 minutes.
5. Once it starts to thicken add the turmeric, salt, pepper,
   and thyme.
6. Stir in the half-and-half and continue cooking until it
   thickens further, about 3 minutes.
7. Pour the filling into 7 ramekins. Roll out the pie crust to
   ¼" thick on a floured surface. Cut rounds of pie dough large enough to hang over the edge of ramekins. Press the dough so that the edges stick. Use a knife to cut one little slit in the top of each pie crust.
8. In a small bowl, mix together the egg with reserved
   half-and-half and brush it over the surface of the crust. Sprinkle with a little coarse sea salt.
9. Place the pot pies on a rimmed baking sheet and bake for 25
   to 30 minutes, until the crust golden brown and the filling is bubbly.