Preparation

• Gather all ingredients.
• Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper, and place individual pie shells on the sheet. Allow refrigerated pie crust to come to room temperature on the counter, about 15 minutes.
• Place frozen vegetables into a microwave-safe dish, add water, cover, and microwave on High until hot, about 5 minutes. Drain.
• Stir Boursin into vegetables until melted. Stir in cream, chicken, and black pepper; season with salt. Distribute mixture evenly among pie shells.
• Using a 3-inch round biscuit cutter, cut 8 circles from refrigerated pie crust. Place a circle on top of each pie and crimp edges together. Using a sharp knife, cut two slits in the form of an 'X' in the center of each top crust. Stir egg and water together in a cup until well combined; brush each pie lightly with egg wash.
• Bake in the center of the preheated oven until lightly browned, about 20 to 25 minutes, or until lightly browned. Remove to cool on a rack before removing from tins, 5 to 10 minutes.
• Remove foil tins from pies and serve warm.