Broccoli cheddar chicken pot pie turns the flavors of a favorite soup into a flaky double crust pie, with a creamy cheddar sauce, tender chicken, and crisp tender broccoli in every slice. It is rich, comforting, and filling enough to serve as the whole meal.
A quick sauce of milk, onion and chive cream cheese, sharp cheddar, and a little flour holds everything together without a can of soup. Rotisserie chicken keeps the prep short, and refrigerated pie crust means the pie goes from start to table in about an hour and a half.
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Why This Broccoli Cheddar Chicken Pot Pie Recipe Works
The sauce is made from scratch in one skillet using milk, cream cheese, flour, and cheddar. It is thick enough to hold its shape when sliced but still creamy, and onion and chive cream cheese seasons it with almost no extra work.
Rotisserie chicken and ready made pie crust remove the longest steps, so the recipe feels like a weeknight dinner with the payoff of a weekend pie. Steaming the broccoli lightly first keeps it bright and prevents a watery filling.
Sharp cheddar goes in two stages, most of it melted into the sauce and a layer on top of the filling, which gives a cheesy center with a lightly browned, flaky top crust brushed with egg wash.
Ingredients for Broccoli Cheddar Chicken Pot Pie
- 1 package (14 oz) refrigerated pie crusts (2 crusts), at room temperature
- 2 tbsp unsalted butter
- 3 green onions, chopped
- 1 cup whole milk, plus 3 tbsp for the flour
- 4 oz onion and chive cream cheese, softened
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp ground mustard
- 2 tbsp all purpose flour
- 2 cups shredded sharp cheddar cheese, divided
- 3 cups chopped rotisserie chicken
- 1 1/2 cups broccoli florets, steamed until crisp tender and chopped
- 1 large egg beaten with 1 tbsp water
Pie crust. Refrigerated crusts are the easiest option. Let them sit at room temperature for 10 to 15 minutes so they unroll without cracking.
Cream cheese. Onion and chive cream cheese adds flavor and body to the sauce. Soften it first so it melts smoothly into the warm milk.
Cheddar. Shred sharp cheddar from a block. It melts into a smoother sauce than pre shredded cheese, which contains anti caking starch.
Chicken and broccoli. Pull the chicken from a rotisserie bird and chop it small. Chop the broccoli into bite size pieces so each slice has an even mix.
How to Make Broccoli Cheddar Chicken Pot Pie
1. Prep the dish. Heat the oven to 350 degrees F. Lightly spray a 9 inch deep dish pie plate with cooking spray, then fit one crust into it, leaving the extra hanging over the edge.
2. Steam the broccoli. Steam the florets 3 to 4 minutes, until bright green and crisp tender. Chop them and set aside to drain.
3. Start the sauce. Melt the butter in a large skillet over medium heat. Cook the green onions for 1 to 2 minutes, until softened.
4. Add the dairy. Pour in 1 cup of milk, add the cream cheese, and stir until it melts into a smooth mixture. Stir in the garlic powder, salt, pepper, and ground mustard.
5. Thicken. Whisk the flour into the 3 tablespoons of cold milk until smooth, then whisk it into the skillet. Cook, stirring, until thick, then simmer 2 minutes.
6. Add the cheese. Stir in 1 1/2 cups of the cheddar until melted. Remove from the heat and fold in the chicken and broccoli, then cool the filling for 10 minutes.
7. Fill the crust. Pour the filling into the crust and top with the remaining 1/2 cup of cheddar.
8. Top and seal. Cover with the second crust, trim the overhang, crimp the edges, and cut 4 slits in the top. Brush with the egg wash.
9. Bake and rest. Set the pie on a baking sheet and bake 45 to 50 minutes, until golden and bubbling through the slits. Rest 10 minutes before slicing.
How to Serve Broccoli Cheddar Chicken Pot Pie
Cut the pie into wedges and serve with a creamy green bean casserole for a seasonal style plate. A cup of creamy tomato bisque makes a warm starter, and crisp asparagus adds a fresh green side. If you want something to mop up the sauce, bake a batch of fluffy dinner rolls.
How to Store and Reheat Broccoli Cheddar Chicken Pot Pie
Cool the pie, cover it, and refrigerate within two hours. Leftovers keep for 3 to 4 days. Reheat slices in a hot oven at 350 degrees F for about 20 minutes, until the center reaches 165 degrees F, which keeps the crust crisp. For longer storage, wrap cooled slices tightly and freeze for up to 2 months, then thaw overnight in the refrigerator before reheating.
Tips and Variations for Broccoli Cheddar Chicken Pot Pie
Cool the filling. Hot filling melts the bottom crust and makes the pie soggy. Let it rest 10 minutes before pouring.
Bake on a sheet pan. It catches drips, and preheating the pan with the oven gives the bottom crust a crisper finish.
Shield the edges. If the crust edge browns fast, cover it with strips of foil for the last 15 minutes.
Do not overcook the broccoli. It keeps cooking in the oven, so steam it only until crisp tender.
Vent the top. The slits let steam escape so the top crust stays flaky instead of soggy.
Shred your own cheese. Block cheddar melts more smoothly than pre shredded cheese.
Check the filling temperature. Leftover pie should reach 165 degrees F when reheated. See University of Wisconsin Extension leftovers guidance for safe storage.
Mix up the cheese. Swap half of the cheddar for Monterey Jack or Gruyere for a different flavor.
Frequently Asked Questions About Broccoli Cheddar Chicken Pot Pie
Can I make broccoli cheddar chicken pot pie ahead of time?
Yes. Make the filling up to a day ahead and refrigerate it. Warm it slightly before pouring it into the crust, then assemble and bake, adding 5 to 10 extra minutes if the filling is cold.
How do I keep the bottom crust crisp in broccoli cheddar chicken pot pie?
Cool the filling for 10 minutes before filling the pie, drain the broccoli well, and bake on a preheated sheet pan.
Can you freeze broccoli cheddar chicken pot pie?
Yes. Cool the baked pie completely, wrap slices tightly, and freeze for up to 2 months. Reheat in a hot oven at 350 degrees F until the center reaches 165 degrees F.
Can I use frozen broccoli?
Yes. Thaw it, squeeze it dry, and chop it. Skip the steaming step.
What can I use instead of rotisserie chicken?
Use 3 cups of cooked, chopped chicken breast or thighs from leftovers or a quick poach.
Broccoli Cheddar Chicken Pot Pie
Equipment
- 9 inch deep dish pie plate
- Large skillet
- Steamer basket
- Rimmed Baking Sheet
Ingredients
Main Ingredients
- 1 package refrigerated pie crusts 14 oz package with 2 crusts, at room temperature
- 2 tbsp unsalted butter
- 3 green onions chopped
- 1 cup whole milk plus 3 tbsp for the flour
- 4 oz onion and chive cream cheese softened
- 1 tsp garlic powder
- ¼ tsp salt
- ½ tsp black pepper
- ⅛ tsp ground mustard
- 2 tbsp all purpose flour
- 2 cup sharp cheddar cheese shredded, divided
- 3 cup rotisserie chicken chopped
- 1 ½ cup broccoli florets steamed until crisp tender and chopped
- 1 large egg beaten with 1 tbsp water
Instructions
Cooking
- Make the sauce. Soften the green onions in butter, then stir in 1 cup of milk and the cream cheese until smooth. Add the seasonings, whisk in the flour and 3 tbsp of milk, and simmer until thick.
- Add the filling. Melt in 1 1/2 cups cheddar, remove from the heat, and fold in the chicken and broccoli. Cool 10 minutes.
- Assemble. Pour the filling into a crust lined pie plate, top with the remaining cheddar, cover with the second crust, crimp, cut 4 slits, and brush with the egg wash.
- Bake. Bake at 350 degrees F for 45 to 50 minutes until golden and bubbling. Rest 10 minutes before slicing.
