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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 351.9
  • Total Fat: 21.1 g
  • Cholesterol: 55.3 mg
  • Sodium: 590.2 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 14.7 g

View full nutritional breakdown of Mini Chicken and Broccoli Pot Pies calories by ingredient
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Mini Chicken and Broccoli Pot Pies

Submitted by: CMYANG

Introduction

Adapted from foodnetwork.com Adapted from foodnetwork.com
Number of Servings: 6

Ingredients

    2 Tbsp. unsalted butter, at room temperature
    2 Tbsp. all purpose flour
    3/4 cup almond breeze almond milk, original
    1 tsp. salt
    1/4 tsp. black pepper
    1/4 cup grated parmesan cheese
    1.5 cup chopped rotisserie chicken breast
    1.5 cup frozen broccoli florets, steamed
    2 10" round frozen pie crust, thawed
    1 large egg


Tips

Special tools: 3-inch round cookie cutter and 2-inch round cookie cutter.


Directions

1. Preheat oven to 400F. Spray a 12-count muffin pan with cooking spray. Set aside.

2. Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, about 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 from heat and stir in salt, pepper, parmesan cheese, chicken, and broccoli.

3. On lightly floured work surface, roll out the dough 1/8 inch thick. using a 3-inch round cookie cutter, cut out 12 pieces of dough. Using a 2-inch round cookie cutter, cut out another 12 pieces of dough. press the large rounds of dough in to the bottom of the prepared pan.

4. Spoon the filling into the pastry. Combine the egg and 1 tsp. of water in a small bowl, using a fork. Brush the edges of the pastry with the egg mixture and place the 2 inch dough pieces on top. Lightly press the edges of the dough together to seal. Brush the tops of the pie with the remaining egg mixture. Cut 1/2-inch long slit into the top of the pies using a parking knife.

5. Bake at 400F for 15-18 minutes, or until the tops are golden and the filling is bubbling. Cool for 10 minutes and serve.

Serving Size: Makes 6 2-pie servings






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