Monday, November 4, 2013

Individual Chicken Broccoli Cheddar Pot Pies

My mouth is watering just looking at this picture.  These were absolutely fantastic!!!!! The second I saw them on Cassie Craves I knew I needed to make them as soon as possible. They did not disappoint at all.

2 tbsp butter
2 cloves minced garlic
2 tbsp flour
3/4 cup milk
1/2 tsp salt
1/4 tsp freshly-ground black pepper
1/4 cup grated cheddar cheese
3/4 cup cooked chopped chicken breast
1 cup broccoli florets (steamed)
All-purpose flour for dusting
2 10-inch round prepared pie crusts
1 egg (beaten)
1 tsp water

Heat oven to 400. Grease your mini muffin tin. In a pan melt the butter over medium heat.  Saute the garlic for about 30 seconds then add the flour and whisk for 2 or 3 minutes.  Whisk in the milk and bring to a simmer, if it thickens up too quickly add a little more milk.  Turn the heat off and stir in the cheese, chicken and broccoli then season with salt and pepper.  To put the pot pies together roll out the pie crusts, using a 3 inch cookie cutter or a small cup, cut out the pieces for the bottom of the crusts.  Place them down in the mini muffin tins. Fill with the chicken mixture.  Now beat the egg with the water and set to the side. Using a 2 inch cookie cutter or a smaller cup cut the tops out.  Brush the egg mixture around the edges of the pot pie then press the tops onto the bottoms and seal.  Brush the tops with the eggs mixture then make a 1/2 inch cut at the top of each pot pie.  Bake in the oven for 15 to 18 minutes. 

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