Remove the defrosted pie crusts from the pie plate and roll flat.
Using a flower shaped cookie cutter, cut out as many shapes from each pie crust as you can. Set aside half of the pieces.
Arrange half of the shapes on a parchment lined baking sheet, being sure to offset them to leave room for the lolly pop sticks.
Brush the beaten egg onto each of the shapes to cover completely.
Gently press the lolly pop stick into each of the shapes, pressing down and embedding it slightly.
Add a square of chocolate, and some mini marshmallows.
Take the pieces of cut out pie dough that had been set aside, and place them on top of the chocolate and marshmallows. Pinch the dough with your fingers to stretch it out if it's not large enough to cover the chocolate and marshmallows.
Gently press down the edges of each shape, then use a fork to completely seal the edges.
Bake at 350F for 20 to 25 minutes until golden brown.