Broccoli Cheddar Chicken Pot Pie

Why You’ll Love This Recipe

Broccoli Cheddar Chicken Pot Pie is a creamy, savory twist on a comfort food classic. Packed with tender chicken, crisp broccoli, and gooey cheddar cheese, all wrapped in a flaky, golden crust, this hearty dish is both indulgent and wholesome. Perfect for family dinners or special occasions, it’s a satisfying way to serve up a cozy, homemade meal.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

cooked chicken (shredded or diced)
broccoli florets (lightly steamed or blanched)
cheddar cheese (shredded)
onion (chopped)
garlic (minced)
butter
flour
milk or half-and-half
chicken broth
salt
black pepper
pie crust (store-bought or homemade)
egg (for egg wash, optional)

directions

Preheat oven to 400°F (200°C) and grease a pie dish or baking dish.

In a skillet, melt butter over medium heat. Sauté onion until soft, then add garlic and cook for 30 seconds.

Stir in flour and cook for 1 minute to form a roux.

Gradually whisk in milk and broth. Cook, stirring, until thickened—about 4-5 minutes.

Season with salt and pepper. Remove from heat and stir in cheese until melted.

Add cooked chicken and broccoli. Mix well to coat.

Roll out one pie crust into the dish, fill with the chicken mixture, and top with the second crust.

Crimp edges and cut slits in the top to vent. Brush with egg wash if using.

Bake for 25-30 minutes, until crust is golden brown and filling is bubbling.

Let rest 5-10 minutes before slicing and serving.

Servings and timing

This recipe serves 6-8 people.
Preparation time: 20 minutes
Baking time: 25-30 minutes
Total time: 45-50 minutes

Variations

Use puff pastry instead of pie crust for a flaky top.
Add carrots, peas, or mushrooms for more veggies.
Make it vegetarian by skipping chicken and adding extra broccoli or beans.
Use rotisserie chicken for a shortcut.
Top with biscuits instead of pie crust for a rustic variation.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F (175°C) until warmed through and crust is crisp.
Freeze unbaked or baked pie for up to 2 months; thaw and bake or reheat as needed.

FAQs

Can I use frozen broccoli?
Yes, thaw and drain before using to prevent sogginess.

Do I have to pre-cook the chicken?
Yes, the filling doesn’t bake long enough to cook raw chicken.

Can I make this ahead?
Yes, assemble and refrigerate up to 24 hours before baking.

Is it very cheesy?
It’s cheesy and creamy—adjust cheese to your preference.

Can I use cream instead of milk?
Yes, for a richer filling.

How do I avoid a soggy bottom crust?
Blind bake the bottom crust for a few minutes or bake on a lower oven rack.

Can I make mini pot pies?
Yes, use ramekins or muffin tins and reduce baking time.

Is it freezer-friendly?
Yes, both the unbaked and baked versions freeze well.

Can I skip the top crust?
Yes, go crustless or top with mashed potatoes for a twist.

What type of cheese works best?
Sharp cheddar gives the most flavor, but mix-ins like Gruyère or mozzarella work too.

Conclusion

Broccoli Cheddar Chicken Pot Pie brings together the best of comfort food in one golden, cheesy package. With tender meat, fresh veggies, and a creamy filling all tucked into a flaky crust, it’s a guaranteed crowd-pleaser that’s as easy to make as it is to love. Perfect for chilly nights and hearty appetites, this recipe will warm hearts and plates alike.

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