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Mini Chicken & Broccoli Pot Pies

img_7354Kids and adults alike found these mini chicken pot pies to be a fall time favorite! Mini-sized pot pies filled with parmesan, chicken, vegetables and herbs come out of the oven bubbling beneath a golden brown crust. Not only do they make for a beautiful table presentation, they are absolutely scrumptious. Could it be the thyme and the parmesan that make these so good?!  This recipe can be put together fairly easily as it calls for rotisserie chicken and pre-made refrigerated pie crust.  A satisfying homemade meal in record time — now that’s comfort food!

Mini Chicken & Broccoli Pot Pies
Serves 6
Muffin sized pot pies filled with chicken, vegetables, parmesan, and herbs.
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Prep Time
30 min
Prep Time
30 min
  1. Vegetable oil cooking spray
  2. Two 10-inch round unfold-and-bake frozen pie crusts, thawed
  3. 1 large egg
  4. 2 tablespoons unsalted butter, at room temperature
  5. 2 tablespoons all-purpose flour
  6. 3/4 cup whole milk, at room temperature
  7. 1 teaspoon kosher salt & 1/4 teaspoon freshly ground black pepper
  8. 1/4 cup grated Parmesan
  9. 1 sm store-bought rotisserie chicken breast, chopped into 1/4-inch pieces (3/4 cup meat)
  10. 1 cup broccoli florets, cut into 1/4 to 1/2-inch pieces, steamed (about 2 ounces)
  11. 1 cup variety vegetables; like chopped carrots, frozen peas
  12. Thyme - leafs of 3-4 sprigs
  13. 2 cloves garlic, minced
  1. Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 12-count muffin pan with vegetable oil cooking spray. Set aside.
  2. Pot Pie Filling: Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt, pepper, parmesan, chicken and vegetables, garlic, herbs.
  3. Assembly: On a lightly-floured work surface, roll out the dough 1/8-inch thick. Using the 3-inch round cookie cutter, cut out 12 pieces of dough. Using the 4-inch round cookie cutter, cut out another 12 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan. Spoon the filling into the pastry.
  4. Combine the egg and 1 teaspoon water in a small bowl, using a fork. Brush the edges of the pastry with the egg mixture and place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal. Press around the edges of the pies using the tines of a fork. Brush the tops of each pie with the beaten egg. Cut a 1/2-inch-long slit into the top of the pies using a paring knife. Bake until the tops are golden and the filling is bubbling, 15 to 18 minutes. Cool for 10 minutes and serve.
  1. Special equipment: 12-cup muffin pan; 3-inch round cookie cutter; 4-inch round cookie cutter
Adapted from The Food Network
Adapted from The Food Network
Kids Kitchen


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