Mini Chicken Pot Pies

Mini Chicken Pot Pies

These mini chicken pot pies are cleverly made using frozen mini pie shells for the bottom crusts and refrigerated pie dough, cut into circles, for the top crusts.

Ingredients

• 1 (8 count) package frozen mini pie shells in foil tins (such as Texas Pie®), thawed
• 1 refrigerated ready-to-bake pie crust
• 1 3/4 cups frozen mixed vegetables or frozen peas and carrots
• 1/2 cup water
• 1 (5.3-ounce) package soft French cheese, such as Boursin® Garlic and Fine Herbs Cheese, roughly chopped
• 1/2 cup heavy cream
• 1 3/4 cups chopped cooked chicken
• 1/2 teaspoon freshly ground black pepper
• salt to taste
• 1 large egg
• 1 tablespoon water

Directions

1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper and place the individual pie shells on the sheet. Allow the refrigerated pie crust to come to room temperature on the counter, about 15 minutes.
2. Place the frozen vegetables in a microwave-safe dish, add water, cover, and microwave on High until hot, about 5 minutes. Drain.
3. Stir Boursin into the vegetables until melted. Stir in cream, chicken, and black pepper; season with salt. Distribute the mixture evenly among the pie shells.
4. Using a 3-inch round biscuit cutter, cut 8 circles from the refrigerated pie crust. Place a circle on top of each pie and crimp the edges together. Using a sharp knife, cut two slits in the form of an "X" in the center of each top crust. Stir the egg and water together in a cup until well combined; brush each pie lightly with the egg wash.
5. Bake in the center of the preheated oven until lightly browned, about 20 to 25 minutes. Remove and let cool on a rack for about 10 minutes.
6. Remove the foil tins from the pies and serve warm.