Skull Chicken Pot Pies for Halloween Dinner - Quickie Recipe

Ingredients

• 2 tablespoons unsalted butter
• 1/2 cup finely diced yellow onion
• 1/2 cup finely diced carrot
• 1/3 cup finely diced celery
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup (240 ml) low-sodium chicken broth
• 1/3 cup (80 ml) whole milk or half-and-half
• 2 cups (280 g) cooked shredded chicken
• 1/2 cup (70 g) frozen peas
• 1/2 cup (75 g) frozen corn
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
• 3/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 packages refrigerated pie crusts, 14.1 oz (400 g) each, 4 crust rounds total
• 1 tablespoon all-purpose flour, for rolling
• Cooking spray or softened butter, for the pan
• 1 large egg beaten with 1 teaspoon water