Potpies are great hiding places for vegetables. Try baking mini ones in a muffin pan with shape cut outs. We made ours with snowflake shape cutouts to resemble full size pies, but you can use any shapes you choose. Your kids won’t be able to resist!
You’ll Need:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1 teaspoon kosher salt
1/4 cup grated Parmesan
1 cup of chicken breast, chopped into bite sized pieces
1 cup broccoli florets, chopped into bite sized pieces
2 10 inch pie crusts
1 egg
Muffin Pan
3-inch round cookie cutter
2-inch round cookie cutter
Pastry brush
Step 1 - Make the filling.
Over medium-low heat, melt the butter in a saucepan and whisk in flour. Slowly add 1 cup of milk and continue to whisk. Reduce heat and stir in chicken, broccoli, salt and Parmesan for 1-2 minutes.
Full recipe
Step 2 - Cut out dough rounds.
Roll out both piecrusts on floured surface. Cut out 12 round pieces using a 3-inch cookie cutter and another 12 round pieces using a 2-inch cookie cutter.
Step 3 -Spoon filling.
Press the 3-inch round cut outs into bottom of muffin pan. Place a spoon full of mixture into each muffin pastry.
Step 4 -Cut out shapes in pie tops.
For these snowflake shapes, firmly press the snowflake plunger cutter into the center of each of the 2-inch rounds and cut out snowflakes.
Step 5 -Seal the potpies.
Preheat oven to 400 degrees. Mix the egg and 1 teaspoon of water in a small bowl. This will be your binding agent. Brush the edges of the pastry with the egg mixture. Place the 2-inch rounds on top.
Seal by pressing edges of dough pieces together. Using the edge of a mixing spoon (any rounded stick will do) press around the edges of the pie. Brush the tops of each pie with the beaten egg.
Step 6 -Bake.
Bake for 15 to 18 minutes, until tops are golden. Set aside and let cool for 10 minutes before serving.