Instructions
- Preheat oven to 400°F (200°C).
- Toss Chicken with Olive oil, Rosemary, Thyme, salt, and pepper. Roast for 30-35 minutes, or until cooked through. Let cool and shred.
- In a large 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 stock until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
- Stir in Heavy cream, Parsley, 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.
