Step 1

Preheat a 350º F oven and prepare a cupcake tray.

Step 2

Roll out two pie crusts on a bench. Use a 4' biscuit cutter to cut rings out of the premade pie crust. Using a rolling pin, roll each disc into a 5 - 6 inch round. This disc should be big enough to fill a cupcake mold with a few inches extra around. Repeat until all mini pot pies have a base.

Step 3

Start the chicken pot pie filling by adding butter, onions, carrots, celery, and garlic to a pan over medium-high heat. Saute vegetables until transparent, around 6 - 8 minutes.

Step 4

Add flour to the vegetables and cook for 1 minute before adding milk. Bring mixture up to a boil, stirring constantly then reduce to low and add shredded chicken, corn, shredded cheese, and dried parsley. Taste mixture for seasoning, then remove from heat and cool for 15 - 20 minutes.

Step 5

Roll out the other two pie crusts and cut with a 3.5' biscuit cutter. Use the rolling pin to evenly roll out to 4.5 - 5 inches. Set discs aside and whisk your egg wash with one egg and a teaspoon of water.

Step 6

Add 1/4 cup of cooled chicken pot pie filling to each prepared muffin base, then top it with a pinch of cheese and a ring of pie dough. Repeat with remaining then it's time to fold. Starting on one side, twist the edges of the crust toward the center of each muffin and continue twisting clockwise or until your reach the end. Repeat on the rest. Brush each pie with egg wash, cut three vent holes, and sprinkle with Malden salt. Bake for 30 - 35 minutes or until golden.