Chicken Pot Pie

1. Preheat oven to 400°F. Place six small mason jars on a baking sheet.
2. In a saucepot, heat broth over medium heat. Add mixed vegetables. Cook until tender, 7 to 9 minutes. Add spices.
3. Stir Summer Fresh® Baba Ghanouj, chicken and peas into a saucepot. Bring mixture to a simmer and cook until it thickens, 10 to 15 minutes.
4. Ladle into mason jars. Let cool to room temperature.
5. On a lightly floured surface, roll out pie crust dough until it is flat and slightly thinner than it originally was. Using Christmas cookie cutters, cut out shapes to lay over jars. Chill pies in the refrigerator for 20 minutes.
6. Bake until pies are golden brown, 20 to 25 minutes. Cool for at least 10 minutes before serving.

Susan’s Tip : In a small bowl, whisk egg with 1 tbsp of water. Brush egg wash over each pie crust to have a golden brown crust.

30 minutes or less