Mini Chicken Pot Pies

1. In a medium saucepan over medium heat, melt butter. Sprinkle cornstarch overtop and cook, whisking constantly, for 2 to 3 minutes, until foamy and simmering (do not let it brown).
2. Add chicken broth; cook, whisking constantly, for 3 to 4 minutes, until sauce thickens and starts to simmer. Remove from heat.
3. Whisk in parsley, onion powder, celery salt, poultry seasoning. Let the sauce cool for 5-10 minutes. When cooled, add the heavy whipping cream and stir gently to combine. Season to taste with salt & pepper.
4. In a large bowl, combine white sauce, hash browns, chicken and peas and carrots; stir gently to combine. Pour into 6 individual 5-inch (25 cm) metal or foil mini pie plates.
5. Cut out round sizes from pie crusts using a bowl or dish 7 inches round. Place pie crusts over tops of pies. Cut away excess dough, leaving a 3/4-inch (2 cm) overhang. Fold overhanging dough under itself and, using the tines of a fork, press all along the edges or flute with your fingers.

MAKE IT NOW

1. Preheat oven to 375°F (190°C). Make several slits in the tops of the pies to allow steam to escape.
2. Place on a large rimmed baking sheet and bake in preheated oven for 45 minutes, until tops are golden and filling is bubbly. (If crust starts to brown too quickly during baking, cover it loosely with foil.) Let cool for 15 minutes. Serve.

MAKE IT A FREEZER MEAL

1. Wrap unbaked pies tightly with 1-2 layers of plastic wrap. Cover with foil. Label and freeze.

COOK FROM FROZEN

1. Preheat oven to 375°F (190°C). Remove foil and plastic wrap. Make several slits in the tops of the pies to allow steam to escape.
2. Place on a large rimmed baking sheet and bake in preheated oven for 1 hour and 30 minutes, until tops are golden and insides are bubbly. (If crust starts to brown too quickly during baking, cover it loosely with foil.)
3. Let cool for 15 minutes. Place thyme sprigs on tops of pies, if using. Serve.