Time: 55 min.
Complexity: easily
Quantity: 12 muffins

An American pot pie is a closed pie with a rich filling of chicken and vegetables in a delicious sauce. This recipe suggests baking individual pot pies with a chicken and broccoli filling. To make them, you'll need a muffin tin, round cookie cutters (7.5 cm and 5 cm in diameter), and store-bought pie dough. Circles of dough are cut out, placed into muffin cups, then filled with the filling, covered with dough, and baked until golden brown. Make slits in each pie beforehand to allow steam to escape. These pot pies can be served as an appetizer and are especially popular with children.

Ingredients:

Pot pie filling

• 1 small store-bought rotisserie chicken breast, cut into 1/4-inch pieces (about 3/4 cup)
• 1 cup broccoli florets, cut into 0.5-1 cm pieces, steamed (about 60 g)
• 2 tablespoons unsalted butter, room temperature
• 2 tbsp. premium flour
• 3/4 cup whole milk, room temperature
• 1 teaspoon coarse salt
• 1/4 tsp ground black pepper
• 1/4 tbsp. grated parmesan

Assembly

• 2 25cm circles of frozen pie dough, thawed
• 1 large egg
• Premium flour for work
• Additional device: 12-cup metal muffin pan; 7.5cm round cookie cutter; 5cm round cookie cutter.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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premium flour, grilled chicken, broccoli cabbage, Parmesan cheese, milk

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Preparation:

Step 1
• Position a rack in the center of the oven. Preheat the oven to 200°C (400°F). Spray a 12-cup muffin tin with cooking spray. Set aside.
Step 2
• Pot pie filling:
  In a 1-quart saucepan, melt the butter over medium-low heat. Add the flour and stir until smooth, 1-2 minutes. Gradually add the milk, whisking constantly to avoid lumps. Cook over medium heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the saucepan from the heat and stir in the salt, black pepper, Parmesan, chicken, and broccoli.
Step 3
• Assembly:
  On a lightly floured work surface, roll out the dough to a thickness of 0.3 cm. Using a 7.5 cm round cookie cutter, cut out 12 circles from the dough. Using a 5 cm diameter cutter, cut out another 12 circles from the dough. Press the larger circles of dough into the cavities of the prepared pan. Spoon the sauce into the dough.
Step 4
• In a small bowl, whisk together the egg and 1 teaspoon of water. Brush the edges of the dough with the egg mixture and place the remaining circles on top. Lightly press the edges of the dough together to seal. Press the edges of the pot pies with the tines of a fork. Brush the tops of each pot pie with the beaten egg. Make 1/2-inch slits in the top of each pot pie. Bake until the tops are golden brown and the filling is bubbling, 15 to 18 minutes. Cool the pot pies for 10 minutes and serve.

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