Mini Chicken and Broccoli Pot Pies

Mini Chicken and Broccoli Pot Pies
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  • Vegetable oil cooking spray
  • 2 tablespoons unsalted butter, at room temperature
  • 2 tablespoons all-purpose flour
  • ¾ cup whole milk, at room temperature
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup grated Parmesan
  • + 6 more ingredients
    • 1 small store-bought rotisserie chicken breast, chopped into ¼-inch pieces (about ¾ cup meat)
    • 1 cup broccoli florets, cut into ¼ to ½-inch pieces, steamed (about 2 ounces)
    • All-purpose flour, for dusting
    • Two 10-inch round unfold-and-bake frozen pie crusts, thawed
    • 1 large egg
    • Special equipment: 12-cup mini-muffin pan; 3-inch round cookie cutter; 2-inch round cookie cutter

1. Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 12-count mini-muffin pan with vegetable oil cooking spray. Set aside.

View full recipe at SpringPad


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