Ingredients
1 cup frozen peas and carrots
2 cups cooked chicken, chopped
1/2 cup finely chopped onion
1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1/2 cup milk
1 teaspoon dried thyme
Salt and pepper to taste
1 package (14.1 oz) refrigerated pie crusts
1 egg, beaten (for brushing)
Instructions
Preheat Oven: Set your oven to 375°F (190°C).
Prepare the Filling: Melt the butter in a medium skillet over medium heat. Add the chopped onion and cook until it becomes soft. Stir in the flour and cook for about 1 minute. Gradually whisk in the chicken broth and milk, cooking and stirring until the mixture thickens and starts to bubble. Mix in the chicken, peas, carrots, dried thyme, salt, and pepper. Remove from heat.
Prepare Pie Crusts: Roll out the pie crusts on a floured surface. Use a round cutter or a glass to cut circles slightly larger than your muffin tin cups. Press the dough circles into the muffin tin cups.
Assemble the Mini Pies: Spoon the chicken filling into each pie crust-lined cup.
Add Top Crusts: Cut smaller circles from the remaining pie crust and place them over the filling. Seal the edges by crimping with a fork or your fingers. Make small slits in the top crusts to allow steam to escape. Brush the tops with the beaten egg.
Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crusts are golden brown and the filling is bubbling.
Cool and Serve: Allow the mini pot pies to cool slightly before removing from the tin and serving.
Enjoy.