Chick’n pot pie cupcakes

Ingredients:
For the filling:
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 cup frozen peas
1 cup diced vegan Chick’n (such as seitan or tofu)
1/4 cup all-purpose flour
2 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
For the crust:
1 1/2 cups all-purpose flour
1/2 cup vegan butter, cold and cubed
1/4 cup cold water
1/2 teaspoon salt
Instructions:
**1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with cupcake liners
2. Prepare the filling:
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
Add the carrots and celery and cook for another 5 minutes until they start to soften.
Stir in the vegan Chick’n and peas.
Sprinkle the flour over the vegetables and Chick’n, and stir to coat.
Slowly pour in the vegetable broth, stirring continuously to prevent lumps from forming.
Add the thyme, rosemary, salt, and pepper. Simmer for 5-7 minutes until the mixture thickens. Remove from heat and set aside.
3. Prepare the crust:
In a mixing bowl, combine the flour and salt.
Cut in the vegan butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add the cold water, mixing until a dough forms.
4. Assemble the pot pie cupcakes:
Roll out the dough on a floured surface to about 1/4 inch thickness. Use a round cookie cutter or a glass to cut out circles slightly larger than the muffin tin openings.
Press each dough circle into the bottom and up the sides of the muffin cups.
Spoon the Chick’n pot pie filling into each cup, filling them almost to the top.
5. Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown.