April Fool's Day Chicken Pot Pies

April Fool's Day Chicken Pot Pies serves 6

1 9 inch pie crust, room temperature 1 egg 1 TBL of water 1 5 oz box vanilla pudding milk 2 watermelon airhead 2 orange airhead 1 3 oz piece white chocolate  6 mini pie tins Preheat oven to 400.  Roll out pie crust, place pie tins rim down on crust, cut crust about 1/4 inch bigger then tin.  Cut a slit to vent, place on tin and make edge of crust like regular pie crust. I used fork to make indents around edge. Remove crust top,  place a ball of foil in bottom of tin.   Spray ball and tin with cooking spray.  Beat egg and water together.  Brush egg wash over crust.  Bake for 12 minutes or until golden brown.  Cool 3 minutes then gentle lift crust and remove foil ball.  Place crust back on tin.  Cool completely.   Make pudding according to directions on box.   Microwave green watermelon airhead 10 seconds.  Break into pea size pieces and roll into balls.   Microwave orange airhead 10 seconds.  Roll length wise and press to remove layers.  Slices into carrot slice size pieces.  You may lhave to remold after slicing.  Just round it to look like sliced carrots.    Cut the white chocolate into 1/2 inch pieces to look like chicken. Thin pudding with milk until it looks and feels like gravy in a chicken pot pie.  Add a dash of pepper.  Before serving add fake peas and carrots to pudding mixture.  Remove crust fill with pudding mixture.   *I used a solid white chocolate easter bunny I got on clearance after easter. *I used premade refrigerated pie crusts.