Cut circles out of the dough about 1 inch larger than your ramekins. Use a spatula to help place the circles of dough over the ramekins. Gently press the dough down into the ramekins. It will break, but use your fingers to press the dough back together and fully cover the inside of each dish. Return the rest of the dough to the freezer so it’s easy to cut tops off when necessary.
Add the ramekins with pie dough to a baking sheet. Pre bake the bottom pie crusts for 20 minutes, until they are golden brown. Set aside while preparing the filling.
Into a large skillet, add the butter, carrots, celery and onion. Sauté on medium-high heat for about 10 minutes, allowing vegetables to soften.
Add in the chicken, spices, and arrowroot powder. Sauté to coat the chicken and vegetables in the arrowroot.
Add in the chicken broth, stirring to mix in the thickener. Bring to a low simmer, and continue to cook on medium heat for about 10 minutes.
Stir in the heavy cream. Adjust the seasonings to taste.
Fill each of the ramekins with the chicken mixture. Divide evenly between each pot pie. Work quickly to make the tops, because the pot pies will not bake long enough to reheat the filling (almond flour burns more quickly than white flour so the baking time for these is lower!).
Cut out rounds the size of the ramekins, and place the dough over the top of each. Use fork to press the top crust down around the edges. If desired, use an egg wash for a glossy look on top of the pies (whisk 1 egg with 2 tablespoons of water and brush on top).
Bake the pot pies for 15-20 minutes, until the tops are golden brown. Serve hot!