1. Prepare the Filling

Start by heating the butter in a large skillet over medium heat. Once the butter has melted, add the diced onion and cook for 3-4 minutes, or until the onion becomes soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

Next, add the diced carrots and cook for 5-7 minutes, or until the carrots begin to soften. Stir occasionally to ensure they cook evenly. After the carrots have softened, add the frozen peas and cooked chicken. Stir everything together to combine.

2. Make the Sauce

Sprinkle the flour over the chicken and vegetable mixture, and stir to coat everything in the flour. This will help thicken the filling. Let the flour cook for about 1-2 minutes, stirring frequently, to eliminate the raw flour taste.

Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming. Once the broth is fully incorporated, add the heavy cream (or half-and-half), dried thyme, dried parsley, salt, and pepper. Continue to stir as the sauce thickens. Allow the mixture to simmer for 3-5 minutes, or until it becomes thick and creamy. Taste the sauce and adjust the seasonings as needed.

3. Prepare the Pie Crusts

While the filling is simmering, preheat your oven to 375°F (190°C). Roll out the refrigerated pie crusts on a lightly floured surface. Use a round cutter or the rim of a glass to cut out 6 circles, about 5-6 inches in diameter, depending on the size of your mini pie dishes. You should be able to get enough circles from the two pie crusts.

Place each pie crust circle into a greased muffin tin or individual pie dishes. Press the edges of the dough gently into the bottom and sides of each dish. The dough should slightly overlap the edges of the muffin tin or dish, but you can trim off any excess if needed.

4. Fill the Pies

Once the filling has thickened, carefully spoon the chicken and vegetable mixture into the prepared pie crusts. Be sure to fill them evenly, but don’t overfill, as the crust needs some space to bake properly. Leave a small border around the edges to ensure that the top crust will seal properly.

5. Top with the Second Crust

Using the remaining pie crust circles, place one on top of each filled mini pie. Gently press the edges together to seal the top and bottom crusts. You can crimp the edges with a fork for a decorative finish, or simply pinch them together with your fingers.

Use a sharp knife to cut a few small slits in the top of each pie to allow steam to escape while baking. This will help prevent the pies from bubbling over.

6. Apply the Egg Wash

Brush the tops of each pie with a thin layer of the beaten egg. This will give the pies a golden, glossy finish once they bake. Be sure to cover the entire top with a light egg wash.

7. Bake the Mini Chicken Pot Pies

Place the muffin tin or pie dishes in the preheated oven and bake for 25-30 minutes, or until the crusts are golden brown and flaky. The filling should be bubbling around the edges, and the tops of the pies should have a nice golden color.

If the tops are browning too quickly, you can cover the pies with aluminum foil and continue baking until they’re done. Keep an eye on the pies to make sure they don’t overbake.

8. Cool and Serve

Allow the mini chicken pot pies to cool for 5-10 minutes before serving. This will give the filling time to set and make them easier to eat. Serve the pies hot, and enjoy the comforting flavors of the creamy chicken filling and the flaky crust.