These Mini Chicken and Broccoli Pot Pies are the perfect size for school-aged kids. To make them even more fun, have your child help to prepare the pot pies – roll and cut the dough, place them in the pan and so on.

Step by Step Instructions

Place the oven rack in the center of oven. Pre-heat oven to 400 degrees F.

Spray the muffin pan with vegetable cooking spray and set aside.

To Make Pot Pie Filling:

Melt the butter in a one quart saucepan using medium to low heat.

Add in flour and whisk until smooth (approximately 1- 2 minutes).

Gradually add the milk and whisk it constantly to avoid lumps. Then simmer over medium to low heat. Whisk constantly until the sauce is smooth and thick (about 6 minutes).

Remove the pan from heat and stir in the pepper, salt, chicken, parmesan and broccoli.

For Assembly of Pot Pies:

On a lightly floured surface, roll out doing to 1/8 inch thick.

Use the 3 inch round cookie cutter to cut out twelve pieces of dough. Then use the 2 inch cookie cutter to cut out twelve more pieces of dough.

Press the larger rounds of dough into the bottom of the pan and spoon the sauce into the pastry pieces.

Using a fork, combine one teaspoon of water and the egg in a small bowl.

Brush edges of pastry with egg mixture. Place remaining pieces of dough on the top of each pastry.

Seal the edges of the dough together by pressing the edges. Then use the tines of the fork to press around the edges of each pie.

Brush each pie top with the beaten egg and cut a small slit in each of the pie tops.

Bake the pies until the filling is bubbling and their tops are golden brown (about 15-18 minutes).

Cool the pies for 10 minutes then serve.

Notes

Use your imagination and add other vegetables that you have on hand with this Mini Chicken and Broccoli Pot Pies. Replaced the broccoli with other veggies like mushrooms, peas and carrots.