Mini Chicken Pot Pies

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper and set the individual pie shells on the sheet. Let the refrigerated pie crust sit on the counter until it reaches room temperature, about 15 minutes.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Remove the foil tins from the pies and serve warm. Cook’s Note Taste before adding salt, as both leftover rotisserie chicken and Boursin can be salty. If you are crafty, use leftover dough to make designs for the top crusts; otherwise, save it for another use or discard.

• Calories 290.45 kcal Moderate
• Protein 15.65 g Good Source
• Carbs 22.37 g Moderate
• Total Fat 15.32 g Moderate
• Saturated Fat 7.2 g High
• Trans Fat 0.22 g High
• Cholesterol 90.22 mg High
• Sodium 549.26 mg High
• Fiber 1.96 g Low Source
• Sugar 2.12 g Low Source
• Added Sugar 0.62 g Low Source
• Calcium 56.02 mg Low Source
• Iron 1.59 mg Low Source
• Potassium 261.48 mg Low Source
• Vitamin A 78.87 mcg_rae Low Source
• Vitamin C 1.0 mg Low Source
• Vitamin D 0.38 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten