Mini Chicken and Broccoli Pies
combine. heat. eat
The Your Prep how-to guide for 5 star cooking, made easy.
Preheat oven to 200 degrees. Spray a 6-count muffin tray with vegetable oil cooking spray. Set aside.
For the pie filling: Melt the butter in a small saucepan over medium-low heat. Add the flour and whisk until smooth, 1 - 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, until the sauce is thick and smooth, 6-7 minutes. Remove the pan from the heat and stir in salt, pepper, parmesan, chicken and broccoli.
For pie case: Cut the puff pastry sheets to fit the muffin trays. Press down to create cups. Spoon the mixture equally into the pastry cases. Whisk the egg into a bowl and brush the edges of the pastry. Place the remaining puff pastry to cover the top, pinch edges together. Brush each top of each pie with the beaten egg and sprinkle with cracked pepper.
Bake until the tops are golden and filling is bubbling. 35-40 minutes. Cool for a few minutes and serve.