Mini Chicken Pot Pies

Ingredients

• 1 , 8 count
• 1 pie crust
• 1.75 cups frozen mixed vegetables
• 0.5 cups water
• 1 , 5.3-ounce
• 0.5 cups heavy cream
• 1.75 cups cooked chicken
• 0.5 teaspoons ground black pepper
• salt to taste
• 1 large egg
• 1 tablespoon water

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper, and place individual pie shells on the sheet. Allow refrigerated pie crust to come to room temperature on the counter, about 15 minutes.

2. 2

   Place frozen vegetables into a microwave-safe dish, add water, cover, and microwave on High until hot, about 5 minutes. Drain.

3. 3

   Stir Boursin into vegetables until melted. Stir in cream, chicken, and black pepper; season with salt. Distribute mixture evenly among pie shells.

4. 4

   Using a 3-inch round biscuit cutter, cut 8 circles from refrigerated pie crust. Place a circle on top of each pie and crimp edges together. Using a sharp knife, cut two slits in the form of an "X" in the center of each top crust. Stir egg and water together in a cup until well combined; brush each pie lightly with egg wash.

5. 5

   Bake in the center of the preheated oven until lightly browned, about 20 to 25 minutes, or until lightly browned. Remove to cool on a rack about 10 minutes.

6. 6

   Remove foil tins from pies and serve warm.