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Place the dough on a clean, dry surface and mold it into a ball. Then flatten it out into a
disk.
Sprinkle both sides of the disk with flour and wrap it in plastic wrap.
Place in the
refrigerator for at least one hour but can be kept for as long as two days before rolling it
out.
FILLING:
In a large skillet, melt 2 tablespoons of butter.
To the skillet add the onion, carrots, celery, mixed vegetables, mushrooms and garlic.
Stir and cook until slightly tender. (Approximately 5 minutes)
Add the thyme, poultry seasoning and parsley.
Stir in the flour and cook for one minute
while stirring.
Whisk in the chicken stock or broth and the milk until combined.
Cube the leftover chicken into bite sized pieces or if you are using a rotisserie chicken,
remove the meat from the bones and cube the meat into bite sized pieces.
Add the chicken to
the skillet.
Simmer for 10 minutes.
Fill 6 ramekins with the filling.
Allow to cool completely before putting on the crust.
This filling can be prepared a day ahead, cooled and covered in the refrigerator.
When ready to use the dough, roll out the dough onto a lightly floured working surface until
it is approximately 1/8-1/4 inch thick.
Lay a ramekin onto the surface of the dough and cut
out six circles that are a little larger than the circumference of the ramekin.
Place the
dough on top of each filled ramekin.
Fold the dough over the edge of the ramekin and using the tynes of a fork, press down into
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