In a medium bowl combine the flour, baking powder, and salt.

Cut the cold butter into cubes and toss in the flour.

Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left.

Add a small amount of heavy cream, then toss with your hands or a spoon to combine. Continue adding very small amounts of heavy cream until it's all used up. The dough should hold together, but not be overly wet.

Wrap the dough tightly in plastic wrap, then chill for one hour.

On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes.

Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill for at least one hour or overnight.

In a medium heavy bottomed pot, add the olive oil and place over medium heat.

Add the onions and cook, stirring occasionally, for about 10 minutes until translucent and just barely starting to caramelize. We want them meltingly soft!

Stir in the carrots, celery, garlic, salt, pepper, thyme, and rosemary.

Push the vegetables to the side and add the butter to the surface of the pot. Once the butter has melted sprinkle the flour all over the vegetables, and stir to combine.

Pour in the bone broth and whole milk, then sprinkle the parmesan on top. Once the parmesan has melted, stir in the rotisserie chicken breast and frozen peas.

Remove the pot from heat and cover until ready to assemble the pot pies.

Roll out the pie dough into a rough circle about ⅛″ in thickness.

Use a large round cookie cutter or small plate, measuring 5" in diameter, and cut out 8 circles. Stack them on a plate and place them in the fridge. These will be the top crusts.

Take the scrap pieces of dough and press them into the mini cocottes as the bottom crust. It doesn't need to be pretty!

Fill each cocotte with the pot pie filling about ¾ full, then mound a little extra in the center, careful not add too much liquid.

Take each pastry circle and place them on of the filled cocottes. Fold the edges of the pastry underneath and crimp as desired.

Place the assembled mini pot pies in the fridge for the pastry to firm up for at least 20 minutes. We don't want them to lose their shape in the oven.

Meanwhile, preheat the oven to 350 degrees F.

Take the mini pot pies out of the fridge and place them on a large baking sheet. Cut a few slits in the top crusts, then brush an egg wash all over, even the crimp.

Bake the mini chicken pot pies for about 40-45 minutes or until the filling is bubbling and the top crusts are evenly golden.

Allow them to cool for a few minutes before serving.