Broccoli Cheddar Chicken Pot Pie: Cozy Comfort in Every Bite

This Broccoli Cheddar Chicken Pot Pie combines tender chicken, vibrant broccoli, and creamy cheddar sauce for a comforting dinner experience.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Cooling Time 10

Total Time 1 10

Servings: 6 slices

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

2 tablespoons Olive Oil Can substitute with melted butter for richness.
2 cups Shredded Chicken Rotisserie chicken is a hassle-free alternative.
2 cups Broccoli Florets Frozen broccoli can be used—thaw and pat dry beforehand.
1 cup Carrots Fresh or frozen cubes will work perfectly.
1 medium Onion Shallots can be used for a milder taste.
2 cloves Garlic Can substitute with garlic powder in smaller quantities.
2 cups Cheddar Cheese Freshly grated cheese melts best!
to taste teaspoon Kosher Salt
to taste teaspoon Black Pepper
1 teaspoon Paprika Smoked paprika offers a delightful twist.
½ teaspoon Garlic Powder
½ teaspoon Onion Powder

For the Sauce

4 tablespoons Butter Margarine can be used as a substitute.
⅓ cup Flour Cornstarch is a gluten-free alternative.
2 cups Chicken Stock Vegetable stock can be used for a vegetarian version.
1 cup Whole Milk Consider using half-and-half or dairy-free alternatives.

For the Crust

1 package Puff Pastry Both store-bought and homemade options are great.
1 each Egg For egg wash; milk can be used instead.

Equipment

Oven
skillet
9-inch pie dish
Saucepan

Method

Step‑by‑Step Instructions

Preheat your oven to 400°F (200°C) and gather your pie dish or skillet.
In a large skillet, heat the olive oil over medium heat. Add minced garlic and diced onion, and sauté for about 2 minutes until fragrant and translucent. Then, add the broccoli and carrots, cooking for 5-6 minutes until tender.
Stir in the shredded chicken and mix well. Heat through for 2-3 minutes.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour to form a roux, then gradually add the chicken stock and whole milk, whisking until thickened, about 5-7 minutes.
Remove from heat and stir in the cheddar cheese until melted. Season with salt, pepper, paprika, garlic powder, and onion powder.
Pour the chicken and vegetable mixture into your prepared pie dish. Cover with puff pastry, tucking the edges neatly. Cut slits in the top for steam to escape.
Bake for 30-40 minutes until golden brown and bubbly. Adjust time as necessary based on your oven.
Allow to cool for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 20IUVitamin C: 35mgCalcium: 30mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze before baking for up to 3 months. Reheat properly before serving.

Tried this recipe?

Let us know how it was!