Chicken Pot Pie Mini's

Ingredients:
8 Tbs. butter, divided
1 leek, white and light green parts, rinsed and thinly sliced
1 c. baby carrots, diced
1 1/4 c. celery, chopped
1 c. frozen peas
2 c. shredded chicken
3 cloves garlic, minced
1/2 c. flour
2 c. chicken stock
1/2 (15 oz.) package pie crust (1 9-inch pie crust)
1 egg, slightly beaten

Preheat oven to 375 degrees. Spray non stick cooking spray on 6 ramekins and set aside. Melt 2 Tbs. butter in a large skillet over medium heat. Add the leeks, carrots, and celery and cook for about five minutes.  Remove from heat and add the shredded chicken and frozen peas. In another large skillet, melt the remaining butter on medium heat. Add the garlic and cook until the garlic is just golden brown. Whisk the flour in the mix for about 1-2 minutes. Gradually whisk in the chicken stock. Add the sauce to the chicken mixture and combine well. Divide the filling equally among the ramekins. Remove the pie crust from the package. On a lightly floured surface, roll the dough out so that you are able to cut out six circles with a cookie cutter or biscuit cutter that will fit on top of the ramekin. Place a circle on each of the pot pies, making sure you puncture the top of the crust in some way to let steam out. Brush each with the egg. Cook in the oven for 30-35 minutes ( I like to place the ramekins on a rimmed baking sheet in case of bubbling over slightly). Let cool slightly before serving, it will be very hot!