Place the butter, and the Knorr Homestyle Chicken Stock in a saute pan over medium heat.
Once melted add the garlic and saute until fragrant, about 1 minute.
Add the red pepper, and saute another 2 minutes, or until softened.
Add the cream cheese, milk, and seasonings.
Whisk to combine and remove from the heat.
Add the chicken, broccoli, and parsley in a large bowl with the creamy mixture and fold all together.
Heat the oven to 425.
Roll out the pie crust, and using a biscuit cutter or a glass, cut circles out of the dough. I just use a regular drinking glass to get the little circles.
Place a little filling, about a tablespoon, in the center of a circle.
Place another circle on top and press around the edges to seal it shut.
Use a fork to go around the sides to create a tiny version of a pie crust.
Use the scraps to create leaves, stars, etc as a decorative topping.
Bake on a parchment lined baking sheet for 20-30 minutes (ours took about 26, but it depends on the size of the pie)