Mini Chicken Pot Pies

Melt 2 tablespoons butter in a large non stick pan over medium heat.
Once melted, stir in onion, celery, and carrots, and spices. Cook until veggies are tender, stirring regularly, about 10 minutes.
Add in 1/4 cup additional butter and allow to melt, scrapping up any brown bits from the pan, if necessary.
Once melted, slowly sprinkle on flour, then cook for 30 seconds, stirring the whole time.
Reduce heat to low.
Slowly whisk in chicken broth and milk.
Stir in peas and chicken. The mixture should thicken up immediately. If not, let simmer until thickened.
At this point, I like adding in a squeeze of lemon juice. Taste and re-season, if necessary. Set aside.
Preheat oven to 425 degrees F and spray a standard 12 slot non stick muffin tin with cooking spray. Set aside.
Roll out one of the pie crusts on a clean surface.
Use a 4.5 inch round cookie cutter to cut out 4 circles from one of the pie crusts.
Repeat with remaining 2 crusts, you should end up with 12 total rounds.
Gently press one round into one muffin slot, then repeat with remaining 11 slots.*
Fill each pie crust with 2 medium cookie scoops of mixture.
Bake in preheated oven for 15-25 minutes, or until pie crust is golden and cooked.
Remove from oven and let sit for a few minutes to firm up.
Serve and enjoy!
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