Perfect Comfort Food-Mini Whole Wheat Chicken Pies

1
For the dough, mix all the ingredients and kneed to soft dough. Rest for 45 min to an hour at 30 degrees to prove.
2
Preheat oven to maximum heat.
3
For the filling: Add the oil to a large pot over medium-high heat. Add the onion, celery and thyme and cook, stirring, until soft, about 5 minutes. Add the mushrooms, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until soft, about 4 minutes. Add the flour and cook, stirring, 2 minutes. Add the stock, corn, and red kidney beans. Bring to a boil, then reduce the heat to medium-low and simmer until thick, about 3 minutes. Stir in the chicken and parsley and add salt and pepper to taste. Allow the mixture to cool completely
4
Roll out dough to ½ cm thickness, with a round cutter, cut out different pieces of dough. Roll out the remaining dough and cut it out.
5
Place 2 tablespoons of filling in the center and brush the edges with beaten egg. Place another round of dough over the filling; seal the edges with a fork. Brush the entire pie with more egg, cut a few slits in the top, and place on a prepared baking sheet. Repeat with the remaining dough and filling.
6
Bake the pies until they're golden brown and the filling begins to bubble, 20 to 24 minutes. Let cool slightly before serving.

Mini Whole Wheat Chicken Pies