Instructions

1. Preheat oven to 400F with the rack in the upper third of the oven.
2. Heat the oil in a large non-stick skillet over medium heat.
3. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
4. Add the chicken to the pan and cook until no pink remains. ~5-8 minutes.
5. Remove the chicken and place in a bowl.
6. Add 2 tablespoon of the butter to the pan and melt.
7. Toss in the onion, celery and carrot and cook over low heat until softened, ~10-13 minutes. If using fresh beans, add now.
8. Add in the flour and stir; cook for 3 minutes.
9. Add in the stock and stir well.
10. When the mixture thickens, add in 1 cup of cream and mix to combine.
11. Cook for 3 minutes and add the chicken back into the pan.
12. Cook for 2 minutes.
13. Stir in the gravy and cook until bubbling around the edges. *if the mixture is too thick, add in the cream and stir until all combined and the mixture has just started to re-thicken.
14. Remove from the heat, stir in the thyme.
15. Taste and add more salt and pepper if necessary.
16. Butter the sides and bottom of 8 9 ounce 3” high ramekins with a little bit of butter.
17. Divide evenly the ripped pieces of bread and place on the bottom of each ramekin.
18. While the mixture in cooling, mix the mashed potatoes with the beaten egg and mix well to incorporate.
19. Melt the remaining 2 tablespoon of butter.
20. Spread the potatoes over the filling as evenly as possible leaving small peaks (for presentation).
21. Brush or drizzle the top with the melted butter.
22. Bake for about 15-20 minutes, or until the topping is lightly browned and the filling is bubbling.
23. The last 3-5 minutes turn on your broil to brown the potatoes slightly.
24. Let the pies stand for about 5-10 minutes before serving.