Sprinkle flour on a countertop. Roll out one crust at a time on the floured countertop.

Use a round cookie cutter to make rounds for each pot pie.

First fit each muffin well with one of the circles as the bottom layer of the pot pie Second, use a straw to make six small holes in the top crust of each pot pie.

Melt butter in a nonstick skillet over medium heat.

Add the chopped onions cooking for 3-4 minutes, stirring often, until the onion is tender. Add in flour. Stirring until blended.

Continue to stir while adding in the milk, thyme, salt and pepper. Cook for 2-3 minutes until this thickens. Add chicken and vegetables.

Stir to mix. Measure ¼ cup of the filling. Spoon the filling in the bottom crust Place the crust top (with the holes) on top of the filling.

Bake at 375 degrees for 20-25 minutes. (The filling will be bubbly while the crust is a golden brown.) Set aside to cool for about 5 minutes.

To remove from the muffin tins, carefully run a knife around the edge of each pie to loosen. Put on a serving plate.

Enjoy!