Place the first 4 ingredients in a food processor and pulse until it resembles coarse cornmeal.

Sprinkle 1 tbsp of the water in the food processor and pulse a few times until the dough starts to come together.

Place the dough of a piece of parchment or plastic wrap and gather the dough into a ball and flatten into a disk.

Refrigerate the pie crust dough for 30 minutes or until chilled.

In a saucepan, bring chicken stock and chicken breasts to a boil, reduce to a simmer, partially covered for 12 minutes. Remove the chicken breasts to a plate, reserving the chicken broth, and when cool, cut the chicken into bite size chunks.

Heat 1 tbsp of the butter in a saucepan over medium heat and cook the onions for 4 minutes or until translucent.

Add the celery, carrots and thyme and cook for an additional 3 minutes.

Melt the remaining 3 tbsp of butter into the vegetables and sprinkle 3 tbsp of flour over and stir to make a roux. Cook for 1-2 minutes stirring to coat the vegetables.

Add the milk, reserved chicken broth, chopped chicken and peas and simmer over low to medium for 10 minutes or until thick and creamy. Add salt to taste.

Preheat oven to 400 degrees.

Place 1/4 of the mixture in 4 10 oz ramekins or 1 large ramekin/pie dish.

Dust a flat surface with flour and roll out the dough 1/4 inch thick (about the size of a pie plate).

Place the ramekins on the dough upside-down and cut 1/2 inch wider around to make the top crust of the pot pie.

Place the cut-out dough on top of the ramekin and gently pinch the sides, pressing it to make it stick.

Using the tip of a knife, make 3 slits on top of the dough (to allow ventilation).

Place ramekins on a cookie sheet and bake for 30 minutes at 400 degrees.

Cool and serve.