These mini chicken pot pies are as crave-able as they are pop-able. Use Hy-Vee pre-shredded rotisserie chicken, refrigerated pie crust and cream of chicken soup for pies that come together in minutes.

Mini Chicken Pot Pies

Preheat oven to 375 degrees. Spray a 12 (2½-in.) muffin-cup pan with cooking spray.

Unroll pie crusts on a flat surface. Cut 12 (3-in.) rounds and 12 (4-in.) rounds using cookie cutters, alternating large-and small-size rounds on each dough to maximize dough use. Press 1 (4-in.) dough round in the bottom and up the sides of each muffin cup. Set aside.

Set aside 2 tsp. finely chopped herb blend for garnish. Melt butter in a large nonstick skillet. Add canned vegetables and onion, celery and carrot blend. Cook for 3 to 4 minutes or until vegetables are warmed through. Add soup, chicken, salt, 1/8 tsp. pepper and remaining chopped herb blend. Cook for 1 to 2 minutes or until chicken is warm.

Spoon 1/3 cup mixture into each pie dough-lined muffin cup. Top each with a 3-in. pie dough round. Press edges toward the insides of muffin cups with fork tines to seal dough together. Lightly brush tops with egg.

Bake pot pies for 30 to 35 minutes or until golden. Cool for 3 to 5 minutes before serving. Garnish with reserved 2 tsp. chopped herb blend and/or additional pepper, if desired.