Pot Pie Pop Overs and Grilled Chicken Cutlets

If you remember when I made the roasted vegetable pot pie there was half the filling left this is a great quick go to meal starter

2 cans Pillsbury seamless dough
2 cups roasted vegetable pot pie filling
1 egg
1 teaspoon water

3 boneless skinless chicken breast cut into cutlets
1 teaspoon salt
1-2 teaspoon black pepper
2 teaspoons each
Garlic powder
Cumin
Chili powder
Dried basil
Turmeric
Juice from half a lemon
2 teaspoons apple cider vinegar
2 tablespoons olive oil

Lay out the dough and fill them one by one with a cup of the filling. Fold them over and seal the edges with a fork. Beat the egg with the water and brush the top of the dough. Cut some vent holes and place in a 375 degree oven. While this is baking coat the chicken cutlets with the spices, vinegar, lemon juice and olive oil. Heat your counter top or outdoor grill and place the chicken on the grill. The pastry should take about 25 minutes but watch it and remove it when the top is golden brown and crispy!