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!
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
3-inch round cookie cutter
2-inch round cookie cutter
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.
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