Description
Broccoli Cheddar Chicken Pot Pie is a comforting one-dish meal combining tender chicken, broccoli florets, and a creamy cheddar sauce baked under a flaky crust.
Ingredients
- 2 cups cooked chicken, diced
- 2 cups broccoli florets, steamed until tender
- 1 cup carrots, diced
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup chicken broth
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- 1 sheet refrigerated pie crust (top)
- 1 tbsp egg wash (1 egg beaten with 1 tbsp water)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add onion and carrots; sauté until softened, about 5 minutes. Add garlic and cook 1 minute.
- Stir in flour to coat veggies; cook 1–2 minutes while stirring.
- Slowly whisk in milk and broth until smooth. Add thyme, salt, and pepper, and simmer until sauce thickens, about 3–5 minutes.
- Remove from heat and stir in chicken, broccoli, and cheddar until cheese melts.
- Pour filling into a 9-inch pie dish. Cover with pie crust, trim edge, and flute. Cut vents in top.
- Brush crust with egg wash.
- Bake for 30–35 minutes until crust is golden and filling is bubbly.
- Let rest 10 minutes before serving.
Notes
- Use pre-cooked rotisserie chicken to save time.
- Swap half-and-half for milk for richer filling.
- Make a double-crust pie by adding a bottom crust.
- Add mushrooms or peas for extra veggies.
- Freeze assembled pie (unbaked), wrapped well, and bake straight from freezer—add 10–15 minutes to bake time.