2homemade or pre-made pie crusts, room temperature
Turn on oven to preheat at 400 degrees F. If using a baking pan (such as a 9x9x2), grease it. Or if using ramekins, ready your ramekins (I generally use 7 to 12, all different sizes). Place baking pan or ramekins on a baking sheet covered in foil (the ramekins do not need to be greased).
Bring a small pot of water to a boil. Add diced potatoes and carrots and boil for about 4 to 5 minutes. Drain and set aside.
Melt butter in a large saute pan over medium heat. Add onions and celery as well as salt and pepper. Allow the onions and celery to for 2 minutes, stirring constantly.
Add flour and stir constantly for 3-4 minutes to make a blond roux.
Add chicken broth while stirring constantly. Bring it to a boil then turn the heat down to medium-low. Allow it simmer until the sauce thickens, about 4 to 6 minutes.
Add half and half while stirring. Allow filling mixture to cook for 4 minutes and stirring occasionally. Add salt and pepper to taste.
Add the rest of the vegetables (potatoes, carrots, peas), the chicken and parsley. Add salt and pepper to taste and make sure all vegetables and chicken are incorporated well.
If using a baking pan, line it with one of the rolled out pie crusts. Pour the filling into the prepared pan or divide equally into ramekins. If using a baking pan, cut vent holes and place the second crust on top of the filling.
If using ramekins, roll out and cut out dough (I used the ramekins, flipped them upside and used them as a cutter) and cut out vents (I used a Wilton flower blossom cutter). Fill the ramekin with filling and then add the pie crust on top. Tuck in crust(s) into the pan or ramekins and pinch the edges against the sides of the ramekins.
Place into oven on covered baking sheet. Bake until the crust is golden brown and crusty, 25 to 30 minutes (18-20 minutes if using ramekins). Let cool for 5 minutes before serving.
Preparing the filling on the stove doesn't take that much time, the prepping of the ingredients does though. So it's very important to prep everything before you heat the pan on the stove!