Broccoli Cheddar Chicken Pot Pie: Flaky crust filled with hearty chicken and cheesy and creamy broccoli. It’s the perfect mix!
This pie is a little far from the traditional pie. There aren’t many ingredients, but they combine so wonderfully to create a pot pie that is flaky, cheesy, creamy, and oh-so-delicious. This recipe is awesome to use up any leftovers. I made this a few times using leftover chicken and pie crust. And it’s amazing and doesn’t take too much time to make.
For a fun and crispy side, serve this pot pie with broccoli chips. These vegan snacks are the perfect complement to the creamy filling and add a delightful crunch to your meal.
It may seem odd to combine a flaky pie crust with robust chicken and a creamy, cheesy broccoli filling, but it works! It’s like your favorite soup and your favorite comfort food just had a baby, and it’s going to blow you away!
What You Need To Make This Broccoli Cheddar Chicken Pot Pie:
- Pie crusts
- Butter
- White onion
- Garlic
- All-purpose flour
- Whole milk
- Cream cheese
- Ground mustard
- Sharp cheddar cheese
- Cooked chicken
- Frozen broccoli florets
- 1 egg
- Kosher salt and freshly ground black pepper
To make this recipe gluten-free (you should use these ingredients instead):
- Gluten-free all-purpose flour instead of regular flour.
- Gluten-free pie crust or make your own.
This pot pie is everything you love about comforting, hearty meals. If you enjoy dishes like broccoli casserole, you’ll love how this recipe takes those creamy, cheesy flavors to the next level with the addition of tender chicken and a flaky crust. It’s a complete meal wrapped in golden perfection!
Steps To Make Broccoli Cheddar Chicken Pot Pie
Step 1: Sauté the onions and garlic in butter.
Step 2: Stir in the flour once the onion is soft and the garlic is aromatic. The flour will thicken everything up.
Step 3: Then, slowly whisk in the cream cheese and milk until melted and creamy.
Step 4: Next, season with ground mustard, salt, and pepper.
Step 5: Stir in the cheddar cheese (heat off) until melted.
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Step 6: Add the broccoli and chicken, then stir well.
Broccoli:
Step 7: Into a pie shell, pour the mixture, and sprinkle with cheese. Lay the second pie crust on top, folding and crimping the edges to seal. In the center of the pie, slice 4 slits.
Pour the mixture into the pie shell:
Top with another pie crust:
Step 8: Brush the top crust with the egg wash.
Step 9: Bake at 350 degrees F for about 40 – 45 minutes or until golden brown.
Flaky, golden brown crust home is our favorite broccoli cheddar soup and it’s insanely bang-up!
Frequently Asked Questions
Can I swap my veggies?
Of course! This pot pie would be awesome with spinach, peas, cauliflower, onion, and even mushrooms! To keep the cheesy gooeyness, do not overstuff the pie.
Can I switch up the protein?
Yes! You can use chopped-up ham or turkey in place of chicken. Or use a can of drained chickpeas for a vegetarian variety.
How to store
In an airtight container, keep any leftovers and store them in the fridge for up to 3 to 5 days. In the microwave, reheat portions or in the oven at 350 degrees until completely heated.
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Planning to try this recipe soon? Pin it for a quick find later!
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Get Cozy with this Delicious Broccoli Cheddar Chicken Pot Pie
Ingredients
- 3 c. cooked chicken chopped or shredded
- 2 tbsp butter
- 2 pie crusts unbaked
- 1/2 white onion chopped
- 2 tbsp all-purpose flour
- 2 cloves garlic minced
- 1 c. whole milk
- 1/4 tsp ground mustard
- 2 c. sharp cheddar cheese grated and divided
- 4 ounces cream cheese softened
- 1 1/2 c. frozen broccoli florets
- 1 egg
- Kosher salt and freshly ground black pepper to taste
Instructions
- Set the oven to 350 degrees F and coat a 9-inch pie dish with butter or non-stick spray. Then, line the pie dish with one of the pie crusts.
- Melt the butter in a large skillet on medium-high heat. Add the onion once the butter has melted and saute for 2 minutes until the onion is beginning to soften. Then, add the garlic and cook for another minute.
- Whisk in the flour and cook for a minute. Slowly stir in the milk and cream cheese. Cook further until the cream cheese has melted and the mixture has thickened, stirring often. Next, season with salt, pepper, and ground mustard.
- Turn the heat off and whisk in 1 1/2 c. of the cheddar cheese until melted. Add the broccoli and chicken. Stir well.
- Into the prepared pie shell, pour the mixture, and cover with the rest of the cheese. On top, place the second pie crust, folding and crimping the edges to seal the crust. Then, slice 4 slits in the middle of the pie.
- Combine the egg with 1 tbsp water, then brush this over the crust.
- Place in the preheated oven and bake for about 40 to 45 minutes or until golden brown.
- Remove from the oven when done, and allow the pot pie to rest for about 10 minutes before serving.
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
