Mini Chicken Pot Pie

Directions

• Step 1 Preheat oven to 375° F
• Step 2 In a large skillet over medium heat melt butter. Add onions and saute until tender and translucent, about 3-4 minutes.
• Step 3 Add carrots and saute until tender, about 5 minutes. Add garlic and cook until fragrant, about 1-2 minutes.
• Step 4 Add flour and cook until lightly golden brown about 3-4 minutes. Slowly whisk in the chicken broth and continue whisking until flour is fully incorporated.
• Step 5 Stir in the cream of chicken soup until well combined. Simmer for over medium low heat for about 5 minutes
• Step 6 Add dried thyme and salt and pepper to taste. Remove for heat and add shredded chicken and peas until combined.
• Step 7 This can make 6 mini pot pies. Each of the store pie crust can make 3 pies, unroll each half of the dough and place the mini pie pan upside down on the dough and with a knife cut around the pie, cutting about a 1/2 inch larger than the pie pan. Place and form the pie dough in the pan.
• Step 8 Once the crust is in the pan add the chicken filling. Spread evenly. Add the other pie crust over the filling and crimp the edges of the pie crust together with finger. Make 3 slits in the center of the pie dough.
• Step 9 Bake for 25-30 minutes or until the crust is golden brown.