Mini Chicken and Broccoli Pot Pies

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These are so good!! My kids requested them 3 times this month. I did put them in regular cupcake tins.

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These were delicious. I too used a regular size muffin pan and I was able to make seven. I used 1% lactose free milk because that is what I had. The possibilities are endless. You could use any combination of vegetables. You could make larger ones by using individual ramekins and get creative with the crust and serve them to guests. I baked mine for 22 mins.

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AH-MAZING!!!!! The entire family loved them! Made them yesterday and working on a second batch now! In order to save a little time I made them in a regular size muffin tin and cooked them for 20 min. Try sprinkling them with parm cheese before they bake! You get this crispy cheesy crust, amazing!!

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amazing easy and fast recipe!! great find and my family and i made this twice in one week because we loved it so much! definitely a keeper

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These were awesome for adults and kids!!! We all LOVED them! I will be making these often!!! We added peas too b/c my kids love peas, you could really add anything, corn, carrots, etc... The addition of the parmesan cheese is fantastic! Happy Birthday Jade!! Thank you for another great recipe Giada!!

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Loved these cute little mini pot pies! The filling is creamy and cheesy from the Parmesan and the chicken and broccoli blend in very nicely without being too obvious (making this great to serve children. To cut down on some of the work I made these in regular-sized muffin tins, using a ramekin to cut the dough. Even though my pot pies were larger than the recipe called for they still only took about 18 minutes to bake. Perfect food for both adults and kids. A great recipe.

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These were delicious, and my 3 year old loved helping cut, fill, and assemble them. It is so cute so see how proud she is when she gets to help cook...and she eats really well having helped. So, back to the pies...very simple, tasty, and a great way to use up leftovers. I did not have enough broccoli and added in some baby green peas. Any veggie you like, cut into small pieces, would work well. The bechamel was *delicious* with parmesan. So simple and filling.

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These were awesome! My toddler loved them and they were easy-peasy to whip up. I didn't have a 12-muffin mini tin so I just made six regular sized pot pies with my regular muffin tin. I added water to the empty "cups" so that everything would cook evenly and I wouldn't ruin my tin. I used the top of a ramiken to get the bottom part of the pie and the 3" cutter for the top. Next time I will double the recipe to fill my regular sized 12-muffin tin and will freeze half of them. Thanks for another great kid-friendly recipe, Giada!

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These were absolutely amazing. They tasted great and were so simple to make. We will definately be adding these into our menus often.