Melt butter in skillet over medium heat. Add onions, bell peppers, poblano peppers, corn, zucchini and ½ teaspoon of salt. Cook vegetables for 8 minutes or until softened and lightly browned. Transfer to a bowl.

In same skillet, cook mole sauce for 30 seconds. Whisk in broth, heavy cream and flour. Bring to a simmer and cook until thickened.

Return vegetables to the pan.

Stir in chicken, cilantro and lime juice. Season with remaining ½ teaspoon of salt.

Let cool while preparing pie shells.

Preheat oven to 400˚.

Place pie shells on cookie sheets lined with parchment and par-bake for 13 minutes.

Remove shells from oven and spoon the chicken filling into shells even with rims. Do not over-fill.

Using a small decorative cutter, cut out the center of each dough circle and fix the cut out to the dough circle with a bit of water. Top each pie with a dough circle and crimp the edges together.

Brush heavy cream lightly on top of the pot pies and sprinkle with sesame seeds around the edge.

Bake for 30 minutes or until golden brown. Let pot pies cool for 10 minutes prior to serving.