How to Bake Mini Chicken Pies for Summer - Crock Recipes

Ingredients

• 2 cups (240g) all-purpose flour
• 1/2 tsp salt
• 1/2 cup (115g) unsalted butter, chilled and cubed
• 6-8 tbsp (90-120ml) cold water
• 2 cups (300g) cooked, shredded chicken
• 1 cup (150g) frozen mixed vegetables (peas, carrots, corn)
• 1/2 cup (120ml) chicken broth
• 1/4 cup (60ml) heavy cream
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1 large egg, beaten (for egg wash)