Broccoli Cheddar Chicken Pot Pie
This comforting dish combines tender chicken, fresh broccoli, and creamy cheddar cheese all encased in a flaky pie crust, perfect for family dinners.
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.
Notes
Serve warm straight from the oven. Pairs well with a green salad or crusty bread. Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for about 20 minutes.