Broccoli Cheddar Chicken Pot Pie is a comforting and delicious dish that combines tender chicken, fresh broccoli, and creamy cheddar cheese all encased in a flaky pie crust. It’s perfect for family dinners or cozy nights in, making it a favorite for many home cooks.
Why Make This Recipe
This recipe is great for several reasons. First, it’s a wonderful way to use leftover rotisserie chicken, saving you time and effort. Second, the flavors of broccoli and cheddar complement each other perfectly, creating an irresistible filling. Finally, it’s a complete meal that can please even picky eaters, making it a fantastic option for your dinner table.
How to Make Broccoli Cheddar Chicken Pot Pie
Ingredients
- 1 14 oz package refrigerated pie crust, bring to room temperature per instructions
- 2 Tbsp light butter or salted butter
- 3 green onion (chopped)
- 1 cup whole milk (plus 3 Tbsp)
- 4 oz onion & chive cream cheese (softened)
- 1 1/2 tsp garlic salt
- 1/2 tsp black pepper
- 1/8 tsp ground mustard
- 2 Tbsp all-purpose flour
- 2 cup shredded sharp cheddar cheese (divided)
- 3 cup rotisserie chicken (roughly chopped)
- 1 1/2 cup broccoli florets (steamed crisp tender and chopped)
- 1 large egg (beaten with 1 Tbsp water)
Directions
- Preheat the oven to 350°F. Lightly spray a 9-inch deep dish pie dish with cooking spray. Fit one pie crust into the dish, leaving enough overhang to crimp with the top crust. Set aside.
- In a medium-size skillet over medium-high heat, melt the butter. Cook the green onion just until softened, about 1-2 minutes.
- Add the milk and cream cheese. Cook over medium heat, stirring until the cream cheese has melted.
- Add the garlic salt, black pepper, and ground mustard.
- Dissolve the flour in 3 Tbsp of cold milk until smooth. If needed, add more milk 1 Tbsp at a time. Whisk the flour mixture into the sauce. Cook over medium-high heat, stirring constantly until thickened. Once the sauce starts to thicken, lower the heat and simmer for 2 minutes.
- After 2 minutes, mix in 1 1/2 cup of shredded cheese. Stir until melted.
- Remove from heat and add the chopped chicken and broccoli florets. Mix until combined, then pour into the pie shell. Sprinkle the top with the remaining 1/2 cup of shredded cheese.
- Fit the second crust on top. Fold and crimp the edges of the two pie crusts together. Cut 4 slits in the middle of the pie.
- Whisk together the egg and cold water and brush over the entire crust.
- Bake for 40-45 minutes until golden. Let it rest for 10 minutes before serving.
How to Serve Broccoli Cheddar Chicken Pot Pie
Serve the pot pie warm straight from the oven. It’s perfect on its own, but you can also pair it with a simple green salad or some crusty bread for a complete meal.
How to Store Broccoli Cheddar Chicken Pot Pie
If you have leftovers, store them in an airtight container in the refrigerator. It will keep well for up to 3 days. To reheat, place it in the oven at 350°F for about 20 minutes or until warmed through.
Tips to Make Broccoli Cheddar Chicken Pot Pie
- You can add or substitute other vegetables such as carrots or peas if you like.
- Make sure to not overcook the broccoli. It should be steamed until just crisp-tender for the best texture.
- If you want a golden crust, brush it with the egg wash before baking.
Variation
For a lighter version, you can swap half of the cream cheese with Greek yogurt and use a whole wheat pie crust. You can also make it vegetarian by omitting the chicken and adding more vegetables like mushrooms or corn.
FAQs
1. Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. Just make sure to thaw and drain it well before adding to the filling.
2. Can I make this recipe ahead of time?
Yes, you can assemble the pie and keep it in the refrigerator for a day before baking. Add a few extra minutes to the baking time if it’s cold.
3. What can I serve with the pot pie?
You can serve it with a green salad, steamed vegetables, or some crusty bread to soak up the delicious filling.
Broccoli Cheddar Chicken Pot Pie
Ingredients
For the Pie Crust
- 1 package 14 oz package refrigerated pie crust Bring to room temperature per instructions
For the Filling
- 2 Tbsp light butter or salted butter
- 3 green onion, chopped
- 1 cup whole milk Plus 3 Tbsp for dissolving flour
- 4 oz onion & chive cream cheese Softened
- 1.5 tsp garlic salt
- 0.5 tsp black pepper
- 0.125 tsp ground mustard
- 2 Tbsp all-purpose flour
- 2 cup shredded sharp cheddar cheese Divided
- 3 cup rotisserie chicken Roughly chopped
- 1.5 cup broccoli florets Steamed crisp tender and chopped
- 1 large egg Beaten with 1 Tbsp water
Instructions
Preparation
- Preheat the oven to 350°F. Lightly spray a 9-inch deep dish pie dish with cooking spray.
- Fit one pie crust into the dish, leaving enough overhang to crimp with the top crust. Set aside.
Cooking the Filling
- In a medium-size skillet over medium-high heat, melt the butter. Cook the green onion just until softened, about 1-2 minutes.
- Add the milk and cream cheese. Cook over medium heat, stirring until the cream cheese has melted.
- Add the garlic salt, black pepper, and ground mustard.
- Dissolve the flour in 3 Tbsp of cold milk until smooth. If needed, add more milk 1 Tbsp at a time.
- Whisk the flour mixture into the sauce. Cook over medium-high heat, stirring constantly until thickened. Once the sauce starts to thicken, lower the heat and simmer for 2 minutes.
- After 2 minutes, mix in 1 1/2 cup of shredded cheese. Stir until melted.
- Remove from heat and add the chopped chicken and broccoli florets. Mix until combined, then pour into the pie shell.
- Sprinkle the top with the remaining 1/2 cup of shredded cheese.
Assembling and Baking
- Fit the second crust on top. Fold and crimp the edges of the two pie crusts together. Cut 4 slits in the middle of the pie.
- Whisk together the egg and cold water and brush over the entire crust.
- Bake for 40-45 minutes until golden. Let it rest for 10 minutes before serving.
