• Make 2 pie crusts and refrigerate. Get my pie crust recipe below.
• Fill a stockpot up halfway with water and put in chicken, peas, and sliced carrots. Bring to a boil and boil about 15 minutes or until chicken is done and carrots are tender. Drain and set aside.
• In a medium saucepan add butter, onions, and celery (season with salt and pepper and cook on medium-low for just a few minutes until veggies start to appear translucent.
• Whisk in flour, milk, and broth.
• Stir in salt, pepper, and thyme.
• Bring to a simmer and cook about 10-15 minutes or until it's thick and bubbly.
• Cut chicken in chunks, and add chicken, peas, and carrots to the creamy mixture.
• Taste and season and take off the heat and set aside.

How to Assemble

• Set out jumbo muffin pan. Get jumbo muffin pan here
• Preheat over to 400
• Remove the pie crust from the fridge. Flour your working surface and roll dough out with a rolling pin to about a ¼ inch thick.
• Using a large rim glass or large circular dough cutter, cut out circles just a bit larger than your muffin pan circles.
• Place a cut out dough circle in the bottom of the muffin pan, press if needed to cover up the sides.
• Fill generously with pot pie filling
• Place another circle on top and tuck in edges.
• Continue to do this until you use all the dough and filling ( this made 9 for me)
• With a fork or knife poke some holes in the top.
• Bake about 25-30 minutes or until golden brown. (if using pre-made crusts they may brown quicker)
• Let cool slightly and serve.