1. Prepare the Filling:

• In a small saucepan, melt 3 tablespoons of butter over medium heat. Add ¼ cup minced onion and cook for 2-3 minutes until translucent.
• Add 1 minced garlic clove and cook for 1 more minute.
• Stir in ½ cup diced potatoes and ½ cup chicken stock. Cover and simmer for 5-8 minutes until potatoes are tender.
• Remove the lid and add 1 tablespoon flour, stirring to combine.
• Pour in ¾ cup cream and the remaining ¼ cup chicken stock. Simmer until the mixture thickens.
• Turn off the heat and mix in ¾ cup mixed veggies, ½ teaspoon salt, ½ teaspoon thyme, and ¼ teaspoon pepper. Taste and adjust seasoning if needed.

2. Preheat Oven:

• Preheat your oven to 425°F (220°C).

3. Prepare the Crust:

• Spray a mini muffin tin with non-stick spray.
• Unroll the pie crusts and use a 3¼”-3½” round cookie cutter to cut 12 larger circles for the base. Use a 1¾”-2″ cutter to cut 12 smaller circles for the tops.
• Press the larger circles into the muffin cups, crimping the edges to fit.

4. Assemble the Pies:

• Fill each crust-lined cup with 1-2 scoops of the chicken filling using a mini ice cream scoop.
• Top each pie with a smaller crust circle. Use a knife to make 3 small scores on the tops (optional).
• Brush the tops with egg wash (1 beaten egg + 1 tablespoon milk).

5. Bake:

• Bake for 15-20 minutes, or until the crust is golden brown.

6. Serve:

• Let cool slightly, then serve warm and enjoy!