These mini chicken pot pies are cleverly made using frozen mini pie shells for bottom crusts, and refrigerated pie dough, cut into circles, for top crusts.
Preparation Details
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 1 hr 15 mins
Servings: 8
Ingredients
- 1 (8 count) packag e 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
Steps
- 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.
- Place frozen vegetables into a microwave-safe dish, add water, cover, and microwave on High until hot, about 5 minutes. Drain.
- Stir Boursin into vegetables until melted. Stir in cream, chicken, and black pepper; season with salt. Distribute mixture evenly among pie shells.
- 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.
- 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.
- Remove foil tins from pies and serve warm.
