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