Mini Chicken Pot Pies

Ingredients

• 180g all-purpose flour
• 75g PEScience Multi-Purpose Protein
• 50g granular sugar substitute
• Pinch of salt
• 126g light butter spread
• 1/3 cup cold water
• 1 egg for egg wash

Filling

• 1 cup cooked & shredded chicken
• 1/2 cup (128g) canned peas & carrots
• 3/4 cup fat-free cream of chicken soup

Directions

• In a large bowl, combine flour, protein powder, sugar substitute, and a pinch of salt.
• Cut the butter into the dry mixture (in other words, just add small amounts at a time rather than one large scoop of butter) then add 1/3 cup of cold water.
• Mix everything up until it comes together to form a dough ball.
• Lightly flour a surface (I used parchment paper as my surface) and add your dough. Break it apart into 12 equal-sized pieces.
• Break a small portion off of each dough ball and set it aside- these extra pieces are going to be flattened out and used to cover the tops of the mini pies, so they can be small.
• Add each of your 12 dough balls to a muffin tin, then use your hands to press the dough down and onto the sides. It's okay if it feels thin, it is pie crust after all.
• Preheat your oven to 400 degrees F while you prep the chicken mixture.
• Shred or dice up one cup of pre-cooked chicken, then add other ingredients.
• Add a spoonful of the mixture into each mini pie crust until all of the mixture has been used (it should be the perfect amount for 12).
• Use a fork to poke holes in the tops of the mini pies. Whisk up an egg in a small bowl and brush the tops of the mini pies to help create a golden color (you can skip this if necessary).
• Bake at 400 degrees F for 12 minutes.
• Let cool for a few minutes before removing. Enjoy warm or save leftovers to reheat throughout the week!

Nutrition Facts

Calories: 140
Total Protein: 10g