- 1 pie crust, room temperature
- 1 mini muffin pan
- 1 small onion
- 1 small carrot
- 1 small stick celery
- Olive oil
- 1 tsp fresh thyme
- 3 Tbsp flour
- 1 cup chicken stock
- 2 chicken thighs, cooked and diced into ¼” pieces
- ½ cup baby peas
- Salt and Pepper to taste
Dice the onion, carrot and celery into1/4” pieces. In saute pan drizzle 1 Tbsp olive oil and add onion, carrot and celery. Saute 5 minutes until soft.
Sprinkle flour onto vegetables and stir until no white flour remains. Add chicken stock and stir until mixture is thickened. Remove from pan and into a bowl.
Add diced chicken, thyme, and peas, mix together and add salt and pepper to taste. Set aside while preparing the pie crust.
Roll out the pie crust and using a cookie or biscuit cutter, cut out circles slightly larger than the muffins. Press these into the muffin tin making sure the crust comes up the sides of the muffins.
Using a tablespoon, add the mixture into the pie crust lined muffin cups filling them almost to the top. At this point you can either top them with another circle of pie dough, or cut leaves or shapes with the remaining dough and lay them on top of each muffin.
Convection bake at 350 degrees for 15 minutes until crust is brown. Let rest 5 minutes and then remove them from the tin onto a cooling rack. Serve immediately garnished with fresh thyme. Alternatively, these can be refrigerated up to 5 days or frozen for up to 3 months.