Broccoli Cheddar Chicken Pot Pie
A double crust pie filled with creamy cheddar sauce, rotisserie chicken, and tender broccoli.
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.
Notes
Substitutions: Frozen broccoli, thawed and squeezed dry, replaces steamed fresh. Cooked leftover chicken replaces rotisserie.
Tips: Cool the filling and bake on a preheated sheet pan for a crisp bottom crust.
Storage: Refrigerate 3 to 4 days and reheat to 165 degrees F. Freeze baked slices up to 2 months.