Individual Chicken Pot Pie Bites

1. 1

   Assemble all the ingredients.

2. 2

   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 to reach room temperature, about 15 minutes.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Bake in the center of the preheated oven until lightly browned, about 20 to 25 minutes, or until lightly browned. Let cool on a rack before removing from the tins, 5 to 10 minutes.

7. 7

   Take the pies out of the foil tins and serve warm.

• Calories 353.42 kcal Moderate
• Protein 11.33 g Good Source
• Carbs 16.28 g Moderate
• Total Fat 26.99 g High
• Saturated Fat 14.9 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 115.47 mg High
• Sodium 467.19 mg High
• Fiber 1.45 g Low Source
• Sugar 1.59 g Low Source
• Added Sugar 0.62 g Low Source
• Calcium 21.11 mg Low Source
• Iron 1.03 mg Low Source
• Potassium 67.03 mg Low Source
• Vitamin A 218.58 mcg_rae Good Source
• Vitamin C 0.99 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
• Corn 🌽
• Garlic 🧄