1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme (optional)
For the Crust:
2 store-bought pie crusts (or homemade)
1 egg, beaten (for egg wash)
Instructions:
Preheat the oven to 375°F (190°C). Lightly grease or line a muffin tin or use individual foil pie tins.ADVERTISEMENT
Make the filling: In a medium saucepan, melt the butter over medium heat. Add chopped onions and sauté until translucent. Stir in garlic and cook for 1 minute.
Thicken the sauce: Sprinkle in the flour and stir constantly for about 1–2 minutes to form a roux. Slowly whisk in the chicken broth and milk. Let it simmer and thicken for 4–5 minutes, stirring often.
Add the chicken and veggies: Stir in the cooked chicken, peas, carrots, salt, pepper, and thyme. Let everything simmer together for another 3 minutes. Remove from heat and let it cool slightly.
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