MINI CHICKEN AND BROCCOLI POT PIES

(Makes 12 Minis)


Preheat oven to 400 degrees


1 Box of Refrigerated Pie Dough (2 10-inch pie rounds...I used Pillsbury)

2 tablespoons Flour

2 tablespoons Butter

2 Garlic Cloves, minced

3/4 - 1 cup Whole Milk, room temperature

1/4 cup of shredded Parmesan Cheese (fresh grated is the best)

Salt and Pepper to your liking

1 cup Rotisserie Chicken Breast, chopped small

1 cup fresh Broccoli, steamed and chopped small

1 egg, beaten


Melt the butter in a medium saucepan.  Add your garlic and saute for about 30 seconds.  Stir in the flour and cook for about a minute to remove the raw flour taste.


Whisk in the milk, stirring constantly to avoid lumps.  Stir until thickened like a gravy.


Add the Parmesan Cheese and stir to combine.


Taste now to see if you need more salt.  Add pepper to your liking.


Add the chicken and the broccoli.  Stir to coat the pieces.  Remove from heat and set aside.


Using a 3 inch round cookie cutter, cut out 12 rounds.


Using a 2 inch round cookie cutter, cut out 12 rounds.


Grease your mini muffin pan.  I use spray Olive Oil.


Place one 3 inch round in each hole of the miniature muffin pan and work to make sure it is even and comes out of the opening at the top a little all around.  Lightly flatten the edges.


Put a small amount of chicken/broccoli filling in each hole.  Not too much, because you do not want that coming out.  


Using a pastry brush, brush some of the egg mixture around the flattened edges and place the 2 inch round piece of pastry on top.  The egg acts like a glue.  Lightly, mash to seal the edges.  After this step, you could use a fork to lightly make marks all around the edge....it just looks cute.


Brush a little more of the beaten egg on top.  It turns the top a beautiful, golden brown when baking.


Next, make a slit on top of each mini pot pie so that the steam can escape while cooking.


Place in the oven for 15-18 minutes.


When they come out, I would let them rest for about 5 minutes before attempting to remove them from the muffin pan.  When they are cool, they come out perfectly but when they are hot, they need a little coaxing.


I just got a small pan and placed it gently on top of the muffins, so not to mash them.  Then I flipped them slowly upside-down and just left them like that for about 30 seconds.  There may be some that are stubborn so if you can wait just a few more minutes, they should come right out or you can try "helping" out of their spots.