In a large skillet, heat the butter over medium heat. Add the chopped onion and sauté until softened. Sprinkle the flour over it, stirring constantly for 1-2 minutes to cook the flour to make a roux. Gradually pour in the heavy cream and chicken broth while stirring continuously to create a creamy sauce. Cook for a few minutes until the sauce thickens. Add in the chicken, carrots, broccoli, and cheddar.
Simmer until the sauce thickens. Spoon the broccoli cheddar mixture into 2-3 large ramekins.
Add puff pastry to the top of the ramekins, cutting off any excess. Brush the edges of the puff pastry with the beaten egg.
Bake the mini pot pies in the preheated oven for 20-25 minutes or until the pastry is golden brown and the filling is bubbly.
Allow the mini broccoli cheddar pot pies to cool for a few minutes before serving. Enjoy your delicious mini pot pies!
Tip: Use extra scraps of the puff pastry by rolling them into a ball, and rolling it out for an extra puff pastry top
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Meet the chef
Toni Chapman
A New Jersey based cook, author, entrepreneur, food blogger, and resident creator at Buzzfeed’s Tasty, Toni aka The Moody Foody awakens the link between your heart and your stomach with her date night dinners, which are often paired with the perfect cocktail recipe. Toni’s cookbook, Made with Love, was beautifully crafted and released on Valentine’s Day 2022. As an entrepreneur, Toni started Toni Cooks, a meal prep company servicing NYC/NJ. Over 75% of staff are Toni’s family, and they give back to their community by supplying thousands of free meals to the needy with her charity, Toni Feeds.
