Individual Pot Pies with Bread Topping

 Ingredients

– **For the Filling:**
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 cup peas
– 2 cups cooked chicken, shredded
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste

– **For the Bread Topping:**
– 2 cups all-purpose flour
– 1 packet (2 1/4 teaspoons) instant yeast
– 1 teaspoon sugar
– 1 teaspoon salt
– 3/4 cup warm water
– 2 tablespoons olive oil

 Instructions

1. **Prepare the Filling:**
– Heat the olive oil in a large skillet over medium heat.
– Add the onion and garlic, sauté until translucent.
– Stir in the carrots and celery, cook until they start to soften.
– Add the peas, chicken, chicken broth, cream, and thyme. Cook until the mixture thickens slightly.
– Season with salt and pepper to taste.
– Divide the filling evenly among 4 small ramekins.

2. **Prepare the Bread Topping:**
– In a bowl, combine the flour, yeast, sugar, and salt.
– Add warm water and olive oil, mix until a dough forms.
– Knead the dough on a floured surface for about 5 minutes until smooth.
– Divide the dough into 4 equal pieces, shape each into a ball, and flatten slightly.
– Place one dough piece on top of each ramekin, covering the filling completely.

3. **Bake:**
– Preheat your oven to 375°F (190°C).
– Place the ramekins on a baking sheet and let them sit for about 15 minutes to allow the dough to rise slightly.
– Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and cooked through.

4. **Serve:**
– Allow to cool slightly before serving. Enjoy your warm, individual pot pies with a delicious bread topping!

Feel free to adjust the filling ingredients to your preference, such as adding mushrooms or using beef instead of chicken. Let me know if you’d like more variations or another type of dish!