I was underwhelmed by this recipe. There wasn’t nearly enough cheese “sauce”. You could barely taste it! I would make this again, but would make more cheese sauce, and maybe add some more broccoli, too, since I didn’t have enough to fill four dishes. This recipe has potential, but needs to be tweaked.
Oh-so-easy Broccoli Cheddar Pot Pies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: 1 ramekin
1 c. reduced-fat (2%) milk (I used plain almond milk)
3 tbsp. all-purpose flour
4 oz. shredded sharp cheddar cheese
salt + pepper to taste
pinch or two of cayenne (optional)
4 c. steamed broccoli florets (about 2 small heads of broccoli)
1 sheet puff pastry
1 egg, whisked
oil mister or cooking spray
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.
To steam the broccoli, place in steamer basket over an inch or two of boiling water; cover and steam for 5 minutes.