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2 tablespoons butter

1 large carrot, halved lengthwise and thinly sliced

1 medium large Vidalia onion, finely chopped

1 stalk celery, halved lengthwise and thinly sliced

2 teaspoons minced garlic, jar

1/4 cup all-purpose flour, plus more for work surface

1 cup heavy cream

1 1/2 cup chicken broth

1 rotisserie chicken, skin and bones removed, meat shredded

1/2 pound ham steak, cubed

Juice of 1 lemon

Sea salt and fresh ground pepper

1 recipe basic dough or 1-9 inch round Pillsbury pie dough

• Preheat oven to 425 degrees.
• In a large saucepan, heat butter over medium.
• Add carrot, onion, celery and garlic. Cook until carrot is crisp-tender, 8 to 10 minutes.
• Add flour and stir until flour is golden.
• Gradually and alternately whisk in the milk and broth, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens, 7 to 10 minutes.
• Remove from heat. Stir in the chicken, ham, and lemon juice. Season to taste with salt and pepper. Divide filling among eight 8-ounce ramekins or ovenproof bowls.
• On a floured surface, roll out the dough to 15-inches round. With a 3 1/2-inch floured biscuit cutter, cut out eight rounds and place one on each ramekin. Transfer ramekins to a rimmed baking sheet; bake until filling is bubbling and crusts are golden, 20 to 25 minutes. Let cool 5 minutes before serving.