• On to the fun part! This section will walk you through the steps to make these mini marvels.

Step 1: Prep Your Ingredients

• First things first, gather all your ingredients. Chop your vegetables and shred your rotisserie chicken. Having everything laid out will make the cooking process smoother.

Step 2: Cook the Vegetables

• Heat your unsalted butter in a large saucepan over medium heat. Add the chopped onion, celery, and carrots. Cook until the vegetables are tender, about 5 minutes. Stir in the cubed potatoes and cook for another 2-3 minutes.

Step 3: Make the Roux

• Sprinkle the flour over the cooked vegetables and stir until it forms a thick paste. This will take about 2 minutes. Don’t skip this step; it’s crucial for thickening the sauce.

Step 4: Add the Liquids

• Gently pour in the chicken stock and milk. Stir continuously to ensure there are no lumps. The mixture will start to thicken after a few minutes.

Step 5: Incorporate the Chicken and Peas

• Add the shredded rotisserie chicken and frozen peas to the thickened mixture. Continue to cook until heated through. Season with thyme, garlic powder, salt, and black pepper.

Step 6: Assemble the Pies

• Preheat your oven to 375°F (190°C). Roll out your pie crust and cut small circles to fit into your muffin tin. Fill each crust with the chicken mixture. Cut additional circles for the top crust and place them over the filling. Use a fork to crimp the edges and make small slits on the tops to let steam escape.

Step 7: Bake

• Pop the muffin tin into the preheated oven and bake for 25-30 minutes, or until the crust is golden brown. Let them cool slightly before serving.