Mini Chicken Pot Pies

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1/4 cup flour
• 2 cups whole milk
• enough chicken soup concentrate for 2 cups of liquid (see headnote)
• 2 carrots, peeled and chopped
• 1 pound boneless skinless chicken thighs, chopped into bite-size pieces
• 1/2 cup frozen peas
• 1/4 teaspoon dried thyme
• black pepper, to taste
• 2 pounds pie dough

1. In a large skillet over medium-high heat, melt the butter and add the onion, stirring until soft, 5 to 7 minutes. Stir in the flour so that it gets evenly distributed. Whisk together the milk and chicken soup concentrate and pour it into the skillet. Whisk the mixture constantly until it begins to thicken.
2. Add the carrots, chicken, peas, thyme, and pepper, and simmer, stirring often, for 10 to 15 minutes, until the chicken is fully cooked. Taste the mixture and adjust seasonings, if desired.
3. At this point, I find it easiest to let the mixture cool and then form my pies, but you can definitely form your pies immediately if you'd like.
4. Preheat oven to 400u0b0 F. Lightly grease your molds. Line them with pie dough so that there is some overhang on the edges (for my pan, I used a 5 1/2-inch circle). Spoon in a heaping 1/4 cup of the chicken mixture, place a smaller (3- to 4-inch) circle on top, and then crimp the edges from the bottom circle over. Poke a few holes in the top. bake until golden brown, 30 to 40 minutes.
5. Let cool slightly and enjoy!rnrnLeftovers can be wrapped individually and frozen.

unsalted butter, onion, flour, milk, chicken soup, carrots, chicken, frozen peas, thyme, black pepper

Taken from food52.com/recipes/31905-mini-chicken-pot-pies (may not work)