Sautee the onions until translucent and starting to caramelize with the garlic and olive oil. I prefer to add the thyme at this time. Add the chicken brown and cook until just cooked through.

Turn off the heat, add in the dairy free cream cheese, cover and let rest for about five minutes.

You can then either pull the chicken part or put everything into the mixer with the whisk attachment. If opting for the mixer, I would recommend placing a towel over the top to keep everything from splattering (even the Kitchenaid splatter guard tends to not be enough). But using the Kitchenaid is my preferred method as it only takes about a minute to break down all of the chicken and perfectly combine the filling.

Roll out the pie crusts and cut to fit your mini pie plates, tart pans or set the pie crust into little cups

Fill with chicken mixture, place the top crust on and then pinch the edges closed.

Bake at 375 degrees for about 15 to 17 minutes or until evenly golden brown and sizzling. *Please note that the actual cook time will vary widely depending on the size, shape and thickness of the mini pies you make. Allow to cool for a few minutes before enjoying.