Mini Chicken Pot Pies

Ingredients

• frozen mini pie shells (1 pack)
• refrigerated ready-to-bake pie crust (1 unit)
• frozen mixed vegetables (1.75 cups)
• water (0.5 cups)
• soft French cheese (1 package)
• heavy cream (0.5 cups)
• cooked chicken (1.75 cups)
• freshly ground black pepper (0.5 teaspoon)
• salt (0 to taste)
• large egg (1 unit)
• water (1 tablespoon)

Instructions

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. Place frozen vegetables into a microwave-safe dish, add water, cover, and microwave on High until hot, about 5 minutes. Drain.
3. Stir Boursin into vegetables until melted. Stir in cream, chicken, and black pepper; season with salt. Distribute mixture evenly among pie shells.
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. Bake in the center of the preheated oven until lightly browned, about 20 to 25 minutes. Remove to cool on a rack about 10 minutes.
6. Remove foil tins from pies and serve warm.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 806
• fat: 40 g
• sats: 20 g
• carbs: 96 g
• fibre: 6 g
• protein: 17 g
• salt: 1 g