Mini Chicken and Broccoli Pot Pies Recipe

Name: Mini Chicken and Broccoli Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil cooking spray; 2 tablespoons unsalted butter, at room temperature; 2 tablespoons all-purpose flour; 3/4 cup whole milk, at room temperature; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup grated Parmesan; 1 small store-bought rotisserie chicken breast, chopped into 1/4-inch pieces (about 3/4 cup meat); 1 cup broccoli florets, cut into 1/4 to 1/2-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

Servings: persons

Vegetable oil cooking spray
2 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
3/4 cup whole milk, at room temperature
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
1 small store-bought rotisserie chicken breast, chopped into 1/4-inch pieces (about 3/4 cup meat)
1 cup broccoli florets, cut into 1/4 to 1/2-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.
2
Preheat the oven to 400 degrees F. Spray a 12-count mini-muffin pan with vegetable oil cooking spray.
3
Set aside.
4
For the pot pie filling: Melt the butter in a 1-quart saucepan over medium-low heat.
5
Add the flour and whisk until smooth, 1 to 2 minutes.
6
Gradually add the milk, whisking constantly to prevent lumps.
7
Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes.
8
Remove the pan from the heat and stir in the salt, pepper, Parmesan, chicken and broccoli.
9
For assembly: On a lightly-floured work surface, roll out the dough 1/8-inch thick.
10
Using the 3-inch round cookie cutter, cut out 12 pieces of dough.
11
Using the 2-inch round cookie cutter, cut out another 12 pieces of dough.
12
Press the large rounds of dough into the bottom of the prepared pan.
13
Spoon the sauce into the pastry.
14
Combine the egg and 1 teaspoon water in a small bowl, using a fork.
15
Brush the edges of the pastry with the egg mixture and place the remaining pieces of dough on top.
16
Lightly press the edges of the dough together to seal.
17
Press around the edges of the pies using the tines of a fork.
18
Brush the tops of each pie with the beaten egg.
19
Cut a 1/2-inch-long slit into the top of the pies using a paring knife.
20
Bake until the tops are golden and the filling is bubbling, 15 to 18 minutes.
21
Cool for 10 minutes and serve.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Vegetable oil cooking spray, 2 tablespoons unsalted butter, at room temperature, 2 tablespoons all-purpose flour, 3/4 cup whole milk, at room temperature, and more.

Yes, Mini Chicken and Broccoli Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Chicken and Broccoli Pot Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions