Mini Chicken and Broccoli Pot Pies

Name: Mini Chicken and Broccoli Pot Pies
Prep time: 20 min
Cook time: 25 min
Yield: 12
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

Mini Chicken and Broccoli Pot Pies was pinched from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-chicken-and-broccoli-pot-pies-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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Vegetable oil cooking spray

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2 tablespoons unsalted butter, at room temperature

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2 tablespoons all-purpose flour

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3/4 cup whole milk, at room temperature

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1 teaspoon kosher salt

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1/4 teaspoon freshly ground black pepper

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1/4 cup grated Parmesan

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1 small store-bought rotisserie chicken breast, chopped into 1/4-inch pieces (about 3/4 cup meat)

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1 cup broccoli florets, cut into 1/4 to 1/2-inch pieces, steamed (about 2 ounces)

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All-purpose flour, for dusting

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Two 10-inch round unfold-and-bake frozen pie crusts, thawed

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1 large egg

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Special equipment: 12-cup mini-muffin pan; 3-inch round cookie cutter; 2-inch round cookie cutter

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