Ingredients :
• 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 chopped chicken breast
• 1 cup chopped broccoli florets
• 2 10 inch pie crusts
• 1 egg
• Muffin Pan
• 3-inch round cookie cutter
• 2-inch round cookie cutter
• Pastry brush
Directions :
1 . 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 . 2 . Roll out both pie crusts on a floured surface . Cut out 12 round pieces using a 3-inch cookie cutter and another 12 round pieces using a 2-inch cookie cutter .
3 . Press the 3-inch round cut outs into the bottom of the muffin pan . Place a spoon full of mixture into each muffin pastry .
4 . For these flower shapes , firmly press the flower plunger cutter into the center of each of the 2-inch rounds and cut out the flowers . 5 . Preheat the oven to 400 degrees . Mix the egg and 1 teaspoon of water in a small bowl . This will be your binding agent . Brush the edges of the pastry with the egg mixture . Place the 2-inch rounds on top . Seal by pressing edges of dough pieces together . Using the edge of a mixing spoon ( any rounded stick will do ) press around the edges of the pie . Brush the tops of each pie with the beaten egg .
6 . Bake for 15 to 18 minutes , until tops are golden . Set aside and let cool for 10 minutes before serving .
21