Kids will go crazy over having their own individual Mini Chicken-Broccoli Pot Pies! Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2JyvHkpBe Giada De Laurentiis' guest as she puts together meals to entertain friends and family. Whether it's a festive bash or intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Mini Chicken and Broccoli Pot PiesRecipe courtesy of Giada De LaurentiisTotal: 55 minPrep: 20 minInactive: 10 minCook: 25 minYield: 12 mini piesLevel: EasyIngredientsPot Pie Filling: 2 tablespoons unsalted butter, at room temperatureVegetable oil cooking spray2 tablespoons all-purpose flour3/4 cup whole milk, at room temperature1 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1/4 cup grated Parmesan1 small store-bought rotisserie chicken breast, chopped into 1/4-inch pieces (about 3/4 cup meat)1 cup broccoli florets, cut into 1/4 to 1/2-inch pieces, steamed (about 2 ounces)To Assemble:All-purpose flour, for dustingTwo 10-inch round unfold-and-bake frozen pie crusts, thawed1 large eggDirectionsSpecial equipment: 12-cup mini-muffin pan; 3-inch round cookie cutter; 2-inch round cookie cutterPlace an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 12-count mini-muffin pan with vegetable oil cooking spray. Set aside.For the pot pie filling: Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 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 the pan from the heat and stir in the salt, pepper, Parmesan, chicken and broccoli.For assembly: On a lightly-floured work surface, roll out the dough 1/8-inch thick. Using the 3-inch round cookie cutter, cut out 12 pieces of dough. Using the 2-inch round cookie cutter, cut out another 12 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan. Spoon the sauce into the pastry.Combine the egg and 1 teaspoon water in a small bowl, using a fork. Brush the edges of the pastry with the egg mixture and place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal. Press around the edges of the pies using the tines of a fork. Brush the tops of each pie with the beaten egg. Cut a 1/2-inch-long slit into the top of the pies using a paring knife. Bake until the tops are golden and the filling is bubbling, 15 to 18 minutes. Cool for 10 minutes and serve.https://www.instagram.com/giadadelaurentiis https://www.facebook.com/giada/ https://twitter.com/GDeLaurentiis Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #GiadaAtHome #FoodNetwork #MiniChickenandBroccoliPotPiesHow to Make Giada's Mini Chicken and Broccoli Pot Pies | Giada at Home | Food Networkhttps://youtu.be/NZlLWsZ_Pag
