Instructions
- Preheat oven to 375°F (190°C).
- Season Chicken with salt and pepper.
- In a large skillet, cook Chicken over medium-high heat until browned and cooked through. Shred the chicken and set aside.
- In the same skillet, sauté Vegetables until softened, about 5-7 minutes.
- To make the Sauce, melt Butter in the skillet. Whisk in Flour and cook for 1 minute.
- Gradually whisk in Chicken broth until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
- Stir in Heavy cream, Thyme, salt, and pepper.
- Add shredded Chicken and Frozen peas to the Sauce. Mix well.
- Unroll pie crusts and cut out circles using a 3-inch cookie cutter.
- Press circles into muffin tins. Fill each with Chicken mixture.
- Top with another pie crust circle and crimp edges to seal.
- Cut a small slit in the top of each pie to vent steam.
- Bake for 20-25 minutes, or until golden brown.
