Tiny Chicken Pies

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Lightly coat a 12-cup muffin tin with cooking spray.

Step 3 -In a large skillet over medium-high heat, melt the butter.

Step 4 -Add the leeks, the carrots, the salt, and the pepper to the melted butter and cook, while stirring often, until the leeks are translucent and the carrots are slightly softened, about 5 minutes.

Step 5 -Add the thyme and the garlic to the leek mixture and cook, while stirring often, until fragrant, about 30 seconds.

Step 6 -Sprinkle 1 1/2 tablespoons of the flour over the leek mixture and cook, while whisking constantly, about 1 minute.

Step 7 -Gradually add the chicken stock and the heavy cream to the leek mixture, while constantly whisking and scraping up any flour stuck to the bottom of the skillet, until fully incorporated.

Step 8 -Bring the sauce mixture to a simmer.

Step 9 -Cook the sauce mixture, while whisking often, until it is just thickened, about 1-2 minutes.

Step 10 -Transfer the skillet from the heat.

Step 11 -Add the chicken and the peas to the sauce mixture and stir to combine.

Step 12 -Using the extra flour, lightly dust a work surface.

Step 13 -Unroll the crescent dough sheet onto the prepared work surface, being careful not to stretch out the dough, and roll it into a 12x10 1/2-inch rectangle.

Step 14 -Cut the dough sheet into 12 roughly equal dough squares.

Step 15 -Press 1 of the dough squares into the bottom of each of the greased muffin cups.

Step 16 -Spoon 1/4 cup of the chicken mixture into each of the dough-lined muffin cups.

Step 17 -Bake until the edges of the crescent dough squares are puffed and golden, about 12-15 minutes.

Step 18 -Allow the pies to cool for 5 minutes.

Step 19 -Serve garnished with the parsley.