Mini chicken pot pies

Instructions:

Preheat the oven to 375°F.
In a large skillet, heat the olive oil over medium heat. Add the onion, carrot, and celery and cook until softened about 5-7 minutes.
Sprinkle the flour over the vegetables and stir to combine.
Gradually stir in the chicken broth and milk, whisking constantly to prevent lumps.
Add the thyme, salt, and pepper to the mixture and stir to combine.
Cook the mixture for about 5-7 minutes, or until it has thickened.
Add the cooked and shredded chicken to the mixture and stir to combine.
Unroll the pie crusts and use a 3-inch round cookie cutter to cut out circles from the crusts.
Press the circles into the cups of a 12-cup muffin tin.
Spoon the chicken mixture into the pie crusts.
Use the remaining pie crust to cut out circles to use as the pie crust tops.
Place the pie crust tops over the chicken mixture and press the edges to seal.
Brush the beaten egg over the top of each mini pie.
Bake for 25-30 minutes, or until the crusts are golden brown and the filling is hot and bubbly.
Let cool for a few minutes before removing the mini pies from the muffin tin.
Serve and enjoy!