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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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.