Ingredients
Instructions
- Pre-heat oven to 350° F.
- In a large saute pan, cook the bacon until just crisp, remove, drain on paper towel, chop and set aside
- Pour off half the bacon fat
- In the same pan, saute the zucchini, carrot, onion, and garlic until the vegetables are slightly softened
- Add the corn, fresh thyme and dry mustard, stir to combine, allow to cool
- In a large mixing bowl, add the chicken, bacon, cheese, and vegetables, stir to combine and season to taste
- Lightly flour a work space and roll the pie dough sheets to about 1/8" thickness
- Using a 4" round pastry cutter, cut the dough, use the extra scraps for a total of 20 circles
- Evenly divide the chicken mixture and place in the center of the pie dough circles
- top each with another pie dough circle to cover
- press lightly and crimp the edges to seal
- Brush with the egg wash and make two cuts in the top of each pie
- Place on a parchment lined sheet tray and bake for 30 minutes or until golden brown