Broccoli Cheddar Chicken Pot Pie is a warm, comforting dish that combines flaky pastry, creamy filling, and savory flavors in every bite. This delightful recipe is perfect for family dinners, easy to make, and sure to please everyone at the table. It’s an ideal choice for weeknight meals, bringing together tender rotisserie chicken, vibrant broccoli, and gooey cheddar cheese in a way that evokes cozy, nostalgic feelings. In this step-by-step guide, you’ll discover how to create this mouthwatering dish that embodies home-cooked goodness.

Ingredients

For this Broccoli Cheddar Chicken Pot Pie, you’ll need the following ingredients that come together to create a creamy and satisfying filling. Start with a 14 oz package of refrigerated pie crust, allowing it to come to room temperature for perfect ease in handling.

Next, grab 2 Tbsp of light or salted butter that will lend a rich flavor to your dish. You’ll also need 3 chopped green onions, which add a touch of freshness and mild aroma.

Don’t forget 1 cup of whole milk, plus an additional 3 Tbsp, which will make your filling creamy. 4 oz of onion & chive cream cheese contributes that velvety texture, while 1 1/2 tsp garlic salt, 1/2 tsp black pepper, and 1/8 tsp ground mustard enhance the flavor profile with aromatic spices.

2 Tbsp of all-purpose flour is essential for thickening the sauce. And of course, 2 cups of shredded sharp cheddar cheese make the filling irresistibly cheesy and luscious. You’ll also need 3 cups of rotisserie chicken, chopped roughly for that hearty bite, and 1 1/2 cups of steamed broccoli florets, chopped into smaller pieces for the healthy component.

Lastly, prepare 1 large egg beaten with 1 Tbsp of water to give your pot pie a beautiful golden sheen.

Step-by-Step Directions

Step 1: Preheat and Prepare the Dish

Start by preheating your oven to 350°F. Lightly spray a 9-inch deep dish pie dish with cooking spray for easy removal later. Drape one pie crust into the prepared dish, ensuring there’s enough overhang for crimping with the second crust. Set aside as you prepare the filling.

Step 2: Sauté Aromatics

In a medium skillet over medium-high heat, melt the butter. Once melted, toss in the chopped green onion and sauté until softened, approximately 1-2 minutes. This step infuses your filling with that beautiful onion aroma.

Step 3: Create the Creamy Filling

Add the milk and cream cheese to the skillet. Stir over medium heat until the cream cheese completely melts into the milk, creating a smooth sauce. Season it with garlic salt, black pepper, and ground mustard, ensuring a well-rounded flavor.

Step 4: Thicken the Sauce

In a separate small bowl, dissolve 2 Tbsp of flour into the remaining 3 Tbsp cold milk. Once dissolved, whisk this slurry into the creamy sauce gradually. Cook over medium-high heat, stirring constantly, until the sauce thickens. Once you see it start to thicken, reduce the heat and let it simmer for 2 minutes.

Step 5: Combine Cheese, Chicken, and Broccoli

Remove the skillet from the heat and stir in 1 1/2 cups of shredded cheese. Mix until fully melted, creating a delightful cheesy sauce. Add the chopped rotisserie chicken and steamed broccoli florets, mixing everything until well combined. Pour this hearty filling into your crust-lined pie dish.

Step 6: Add Topping and Bake

Sprinkle the remaining 1/2 cup of shredded cheese on top of the filling. Place the second pie crust over the filling, carefully folding and crimping the edges of both crusts together to seal in all that goodness. Cut 4 slits in the top crust to allow steam to escape, preventing a soggy bottom crust.

Step 7: Egg Wash and Bake

In a small bowl, whisk together the beaten egg and cold water. Brush this mixture over the entire crust, which will help achieve that gorgeous golden brown color while baking. Place the pie in the preheated oven and bake for 40-45 minutes, or until the crust is nicely golden.

Step 8: Cool and Serve

Once baked, remove the pot pie from the oven and let it rest for 10 minutes before serving. This resting period allows the filling to settle and makes serving easier without falling apart.

Tips & Tricks

For an extra flavor boost, consider mixing in some herbs such as thyme or parsley into your filling. If you want to cut preparation time, use store-bought rotisserie chicken, which is both convenient and full of flavor. You can also add other vegetables such as peas or corn for added nutrition and taste.

Serving Suggestions & Pairings

Broccoli Cheddar Chicken Pot Pie is best served hot and can be accompanied by a fresh green salad or crusty bread to soak up the creamy filling. It’s perfect for cozy family dinners, comforting gatherings, or even lazy weekends. Pair it with a good movie for a delightful evening in!

Nutritional Information

Each serving of Broccoli Cheddar Chicken Pot Pie contains approximately 450 calories, along with 25g of protein, 30g of carbohydrates, and 25g of fat. It’s a balanced dish, providing protein from the chicken and dairy while also including vegetables, making it a satisfying meal.

Storing Tips & Variations

To store leftovers, cover the pot pie tightly with aluminum foil or plastic wrap and refrigerate for up to 3 days. You can also freeze individual slices for up to 2 months. When reheating, thaw overnight in the refrigerator and bake in the oven at 350°F until heated through.

For variations, consider making mini pot pies using muffin tins or swapping out chicken for turkey for a post-holiday meal. Experiment with different vegetables based on your family’s preferences!

Conclusion

This Broccoli Cheddar Chicken Pot Pie is a comforting and delightful meal that you simply must try. Whether it’s for a family dinner or a cozy night in, this recipe will undoubtedly become a family favorite. Don’t forget to share your experience and modifications with others!

FAQs

1. Can I make this pot pie ahead of time?
Yes! You can prepare the filling and assemble the pie up to a day in advance. Store it in the refrigerator before baking.

2. Is there a way to make it healthier?
Absolutely! Use whole wheat pie crust, low-fat dairy products, and add more vegetables to increase fiber.

3. Can I use fresh broccoli instead of steamed?
Yes, fresh broccoli can be used. Just ensure to chop it finely and blanch it in boiling water for a few minutes before adding it to the filling.

4. What can I use instead of rotisserie chicken?
Grilled chicken or even leftover turkey works well in this recipe!

5. How do I prevent a soggy bottom crust?
Make sure to bake your pot pie until the filling is bubbling and the crust is golden. Using a hot filling also helps in preventing sogginess.

Broccoli Cheddar Chicken Pot Pie

A warm, comforting dish that combines flaky pastry, creamy filling, and savory flavors, perfect for family dinners and easy weeknight meals.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the pie crust

• 1 package refrigerated pie crust (14 oz) Allow to come to room temperature for easier handling.

For the filling

• 2 Tbsp light or salted butter For sautéing the onions.
• 3 chopped green onions Adds flavor and aroma.
• 1 cup whole milk Plus an additional 3 Tbsp.
• 4 oz onion & chive cream cheese Contributes velvety texture.
• 1.5 tsp garlic salt For seasoning.
• 0.5 tsp black pepper For seasoning.
• 0.125 tsp ground mustard For seasoning.
• 2 Tbsp all-purpose flour Essential for thickening the sauce.
• 2 cups shredded sharp cheddar cheese Makes the filling cheesy.
• 3 cups rotisserie chicken, chopped For a hearty protein.
• 1.5 cups steamed broccoli florets, chopped Adds healthy components.
• 1 large egg, beaten For egg wash, plus 1 Tbsp water.

Method

 

Preparation

1. Preheat your oven to 350°F and lightly spray a 9-inch deep dish pie dish with cooking spray.
2. Drape one pie crust into the prepared dish, ensuring there’s enough overhang for crimping with the second crust.

Sauté Aromatics

1. In a medium skillet, melt the butter over medium-high heat, then add the chopped green onion and sauté for 1-2 minutes.

Create the Creamy Filling

1. Add the milk and cream cheese to the skillet, stirring until the cream cheese melts into a smooth sauce.
2. Season with garlic salt, black pepper, and ground mustard.

Thicken the Sauce

1. In a small bowl, dissolve 2 Tbsp of flour into the remaining 3 Tbsp of cold milk, then whisk this into the creamy sauce gradually.
2. Cook over medium-high heat, stirring constantly until thickened, then simmer for 2 minutes.

Combine Cheese, Chicken, and Broccoli

1. Remove the skillet from heat and stir in 1.5 cups of shredded cheese until melted, then add the chicken and broccoli.
2. Mix until well combined and pour the filling into the crust-lined pie dish.

Add Topping and Bake

1. Sprinkle the remaining 1/2 cup of shredded cheese on top, then place the second pie crust over the filling.
2. Crimp the edges together and cut 4 slits in the top crust to allow steam to escape.

Egg Wash and Bake

1. In a small bowl, whisk together the beaten egg and cold water, then brush this over the crust.
2. Bake for 40-45 minutes until the crust is golden.

Cool and Serve

1. Remove from the oven and let the pot pie rest for 10 minutes before serving.

Notes

For added flavor, mix in herbs such as thyme or parsley. Use store-bought rotisserie chicken for convenience and consider adding other vegetables like peas or corn.