Chicken Pies

The weather today is cold and cloudy, and I don't feel like going out at all. Even Ruby, my hen stays in her coop to stay warm. It's started to rain again, and I just remembered that I've forgotten to thaw out the pastry crust to make chicken pie for dinner. The pie crust is still stiff and cracks when I tried to place it on a pie dish--so I've decided the heck with it! I have enough ramekin dishes to make pot pies---that's settle it! Btw, Ruby is not dinner tonight!
Ingredients:
6-8 pieces skinless chicken thighs, cut into bite-sized
2 cans Campbell's golden mushroom condensed soup
4 medium sized red potatoes, cut into bite-sized
1/2 cup chopped carrots
1/2 cup peas
1 medium onion, chopped finely
2 tsp. rosemary
1 tsp. thyme
1/2 cup flour
1 box frozen pie crust, thawed
Deep bowls or ramekins
salt and pepper to taste
1 Tbsp. butter
1 egg, beaten
Method:

Pre-heat oven to 425 degrees F.
Bring a pot of water to boil, pre-cooked potatoes and carrots. Drain and set aside.
Pat meat dry with paper towels, season with some pepper and salt.
Melt butter in medium heat, fry onions till soft, add spices and cook till fragrant. Add in chicken meat, golden mushroom soup and until meat is cooked. Stir in the rest of the vegetables and mix well.
Season to taste with salt and pepper. Remove from heat and mix in the flour to thicken mixture. Set aside to cool.
Pour chicken mixture into prepared ramekins. Roll and cut crust in round big enough to cover the ramekins. Place on top of chicken mixture and brush egg wash on top of crust. Bake in oven for about 15 minutes, or until golden brown. Note: I put a pan under the pie on the lower shelf to catch any drippings.