Broccoli Cheddar Pot Pies Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring about 1 inch water to a boil in a pot. Place the chopped broccoli in a steamer basket over boiling water, and steam 5 minutes, or until tender but firm.
• In a bowl, mix the Cheddar cheese, 3/4 cup flour, 1/2 teaspoon salt, and mustard. Mix in 1/4 cup butter until evenly moist. Press into the bottom and sides of an 8 inch pie dish.
• Melt the 1 tablespoon butter in a skillet over medium heat, and saute the onion and mushrooms until tender. Stir in 2 tablespoons flour, half and half, 1 teaspoon salt, and nutmeg. Bring to a boil, and cook 1 minute. Remove from heat. Mix in steamed broccoli. Gradually stir in eggs. Transfer to the pie crust.
• Bake 15 minutes in the preheated oven. Reduce heat to 375 degrees F (190 degrees C), and continue baking 20 minutes, until a knife inserted in the center comes out clean.

Steps:

• Preheat oven to 425 degrees. Combine milk and flour in a large saucepan over medium heat. Bring to a boil, whisking constantly. Reduce heat to low and simmer 3-5 minutes, until mixture is thick, continuing to whisk. Remove from heat and whisk in cheese about 1/4 cup at a time. Season with salt and pepper or cayenne. Yes, it's really thick right now, but don't panic! Adding the broccoli and baking will thin the sauce significantly, so err on the salty side--I used 1/2 teaspoon. Fold in broccoli florets. Cut four pieces of puff pastry to fit tops of ramekins OR simply cut the pastry sheet into four equal squares. Cut an X in the middle of each piece of puff pastry to vent steam. Divide broccoli cheese mixture into four ramekins that have been sprayed with cooking spray or an oil mister. Top each with puff pastry. Brush puff pastry with egg wash. Bake for 12-14 minutes or until puff pastry is puffy and golden brown.