We’re obsessed with these Mini Chicken Pot Pies

Heat oven to 375°F. Unroll pie crusts. On lightly floured surface, roll or press each crust to 13-inch diameter. Cut five (5-inch) rounds from each crust.

Gently press rounds floured-side-down in bottoms and up sides of 10 ungreased regular-size muffin cups.

In 10-inch nonstick skillet, melt butter over medium heat; cook onion in butter 3 to 4 minutes, stirring frequently, until onion is tender. Stir in flour until blended. Add milk, thyme, salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until mixture thickens. Stir in chicken and frozen peas and carrots. Fill each muffin cup with about 1/4 cup chicken mixture. Fold and crimp pie crust over filling (center will be open).

Bake 20 to 25 minutes or until filling is bubbly and crusts are lightly browned. Cool 5 minutes; carefully run knife around edge of each pie to loosen.

To Make Ahead and Freeze: After placing unbaked pies in muffin cups, wrap muffin pan in foil, and freeze completely, about 2 hours. Once pies are frozen, run knife around edge of pan to loosen; remove from muffin tin. Wrap each in plastic wrap, and place frozen pies in large resealable freezer plastic bag. To bake: Heat oven to 375°F. Remove desired number of frozen pies from bag, and place in sprayed muffin cups or ramekins on cookie sheet. Loosely tent with foil that has been sprayed with cooking spray; bake 20 minutes. Remove foil; bake 20 to 24 minutes longer or until filling is bubbly and crust is light golden brown. Cool 5 minutes; carefully run knife around edge of pie to loosen.