Mini Chicken Pot Pies

"These Mini Chicken Pot Pies start with a homemade pie crust that is super easy to make in a food processor. The crust is light and flaky which pairs perfectly with the creamy chicken pot pie filling. And since these are baked in springform pans, you can just pop the pan off the pot pies once they’re baked. Talk about a fun way to serve a classic chicken pot pie! I’ve included my go-to chicken pot pie filling in the recipe below, but you could adapt this to your own tastes. For instance, I used canned chicken as it’s (1) easy and (2) shreds easily. Rotisserie chicken would be an excellent addition here. We often keep a bag of rotisserie chicken in the freezer for easy meals, but we didn’t happen to have any around when I made these pot pies. One word of warning, though: this filling is the perfect amount for (4) 4″ pies. If you play around with the filling recipe, try to keep the volume more or less the same."