Instructions

1. Preheat oven to 425°F (220°C).

2. In a skillet over medium heat, melt butter. Add diced onion and celery, cooking for 3–4 minutes until softened.

3. Stir in flour and cook for 1 minute to form a roux.

4. Gradually whisk in chicken broth and milk. Cook, stirring, until the mixture thickens (about 3–5 minutes).

5. Add cooked chicken, frozen vegetables, garlic powder, thyme (if using), salt, and pepper. Stir well, then remove from heat.

6. Roll out the pie crust and cut into 4–5 inch rounds. Press each round into a muffin tin to form the base crusts.

7. Spoon the filling into each crust-lined muffin cup. Optional: Top with another piece of crust or decorative cutouts.

8. Brush tops with beaten egg for a golden, glossy finish (optional).

9. Bake for 15–20 minutes, or until the crust is golden brown and the filling is bubbling.

10. Cool slightly before removing from the tin and serving.

Notes

• Freeze unbaked pies and bake directly from frozen—just add a few extra minutes to the bake time.

• Swap out chicken for turkey or mushrooms for a tasty variation.

• Try using puff pastry or biscuit dough instead of pie crust for a different texture.