Mini Chicken Pot Pies

In a large skillet, melt butter over medium heat. Add the onions, carrots, and celery, and sauté until softened, about 5 minutes.
Add the garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir to combine, creating a roux.
Gradually pour in the chicken broth, whisking to avoid lumps. Then add the heavy cream and stir to create a smooth sauce.
Season with thyme, salt, and pepper. Let the sauce simmer for 5 minutes, thickening slightly.
Stir in the peas and cooked chicken, then remove the skillet from heat and set aside to cool.
Assemble the Pot Pies:

Preheat your oven to 375°F (190°C).
Roll out the pie crusts and use a round cutter (about 4–5 inches in diameter) to cut circles. You’ll need two circles per mini pie.
Place the first crust in the bottom of each muffin tin cup or mini pie dish, pressing gently to fit.
Spoon the chicken filling into each crust, filling almost to the top.
Place a second crust over the filling, pressing the edges together to seal. Use a fork to crimp the edges and cut a few small slits on top of each pie for steam to escape.
Bake the Mini Pot Pies:

Brush the tops of each pie with the beaten egg to give them a golden, glossy finish.
Place the mini pies on a baking sheet and bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbling.
Serve:

Let the mini pot pies cool for 5 minutes before serving to allow the filling to set.
Serving and Storage Tips