How to Make Giada's Mini Chicken and Broccoli Pot Pies | Giada at Home | Food Network

Time to get started on my mini chicken and broccoli pot pies. These are super super cute and Jade loves them. So we're gonna start with 2 tablespoons of room temperature butter. And we're gonna make the bechamel to make the inside of the chicken pot pies really creamy and decadent. 2 tablespoons of flour. And in French cooking this is known as a roux. This is the thickener. And then we're gonna add some milk. Allow the flour to cook for like 30 seconds. Cook out a little bit of that raw flour flavor. Okay, so now 3 quarters of a cup of room temperature whole milk. And you definitely need the whole milk here to make it nice and creamy. And you want to make sure and use room temperature milk. That way it creates a smooth mixture. Otherwise it'll seize up and you'll get lots of lumps and you don't want that. It takes a few minutes to thicken. You just have to be a little bit patient. Some salt. And some pepper. You want to season it. We're gonna grate about a quarter cup of parmigiano-reggiano. Get a nice salty cheesy bite in this. Grate it right in here. Make it nice and cheesy before we add the chicken and the broccoli. Cut the pieces pretty small because they gotta fit into my mini muffin cups over there. And that's just easier for the kids to eat too. And the broccoli. Make sure the broccoli are in small pieces as well. Mix everything together. Make sure it's all well combined. Look at that. Doesn't that look good? So let's start on our crust. So now what I like to do is I'm gonna pull out a 3 inch cookie cutter and a 2 inch cookie cutter. Start out with the 3 inch cookie cutter first. And cut out a circle. And then I place it in my mini muffin tin. And use your fingers to help you gently press down on the pie crust. I'm just using store-bought pie crust for this. Makes my life a lot easier. You want a little bit of the crust to hang over the sides so that you have something to adhere the top to. We're gonna add a little bit of the filling. And I mean just a little bit because there's so little here. You just can add just a couple pieces of chicken and like one or two pieces of broccoli. And then I take a little bit of egg wash. Just one egg beaten with a little bit of water to dilute it. Otherwise it's too thick. The egg wash is gonna act like glue. Then I take the smaller cookie cutter that's 2 inches. And I cut out a smaller little circle. And put it right on top of the filling. And then you can either use your fingers to press down. Adhere the two pieces together. Or you can use the fork and just make it really decorative. Use the fork to go all the way around the sides. Cute, right? You gotta brush the top with a little more egg wash. Because the egg wash also helps the crust get nice and golden brown in the oven. Then you take a little paring knife and make a little teeny incision right on the top. So that the steam that collects inside the pot pie can be released. So I'm gonna finish the rest of my little mini chicken and broccoli pot pies. Get them in the oven at 400 degrees and let them bake for about 15 to 18 minutes. Until the inside is nice and bubbly and the top, the crust is nice and golden brown.