If you’re searching for the ultimate cozy comfort food, look no further than Broccoli Cheddar Chicken Pot Pie. This hearty, golden-topped pie is a dreamy blend of tender chicken, crisp-tender broccoli, sweet carrots, and pops of peas, all nestled in a creamy cheddar sauce and wrapped in a flaky, buttery crust. Whether it’s a chilly weeknight or a casual dinner with friends, this Broccoli Cheddar Chicken Pot Pie wraps everyone in a warm, cheesy hug with each forkful!
Ingredients You’ll Need
This recipe proves that you don’t need an endless list to create magic in your kitchen. Each ingredient plays a key role, from building a silky, flavorful base to providing that signature cheesy richness and gorgeous golden crust.
- Cooked chicken breast: Dice up rotisserie or leftover chicken to save time and add heartiness with minimal effort.
- Fresh broccoli florets: Chop small so every bite has a pop of green and a boost of nutrition—no pre-cooking needed!
- Sharp cheddar cheese: The star of the show, delivering robust flavor and decadent meltiness throughout the pot pie.
- Frozen peas: Toss these in straight from the freezer for sweet bursts of color and freshness.
- Carrots: Dice for sweetness and vibrant orange appeal that complements the other veggies.
- Onion: Diced finely, it adds savory depth and aroma to the filling base.
- Garlic: Just a couple of cloves, minced, for a subtle flavor punch.
- Unsalted butter: The foundation for your roux, creating richness without overwhelming saltiness.
- All-purpose flour: Thickens the luscious sauce and keeps every ingredient suspended beautifully.
- Chicken broth: Adds savory depth while keeping the filling creamy but not heavy.
- Whole milk: For a silky sauce that feels decadent, not heavy.
- Salt: To balance all the flavors and enhance the cheddar’s sharp notes.
- Black pepper: Adds just the right touch of gentle heat.
- Dried thyme: A little goes a long way—this herb lifts the whole filling with an earthy aroma.
- Refrigerated pie crust: Makes the whole dish weeknight-friendly (or use a homemade crust if you love rolling dough!).
- Egg: A beaten egg brushed over the top gives a shiny, golden finish to your crust.
How to Make Broccoli Cheddar Chicken Pot Pie
Step 1: Sauté the Veggies
Begin by preheating your oven to 400°F (200°C), then melt the butter in a large skillet over medium heat. Add the onion, garlic, carrots, and broccoli, stirring and cooking for about 5 to 7 minutes. You’re looking for softened vegetables with just a bit of crispness left—this helps them hold up in the final bake.
Step 2: Make the Creamy Sauce
Mix in the flour and cook for 1 to 2 minutes, stirring constantly to remove any raw flour taste. Gradually whisk in the chicken broth and milk, then bring everything to a gentle simmer. Continue stirring as the sauce thickens—this should take about 5 minutes, transforming the mix into a velvety base for the filling.
Step 3: Mix in the Chicken, Cheese, and Seasonings
Pull the skillet off the heat and add the diced chicken, frozen peas, shredded cheddar, salt, black pepper, and thyme. Stir until the cheese melts into the mixture and everything is well coated with that glossy, cheesy sauce. Let the filling cool slightly so it’s easier to handle when assembling your Broccoli Cheddar Chicken Pot Pie.
Step 4: Assemble the Pot Pie
Roll out your pie crust and gently fit it into a 9-inch pie dish. Pour in the warm filling and spread it evenly. Lay the second crust (or a sheet of puff pastry) over the top, trim any excess, and press to seal the edges. Cut a few small vents to let steam escape, then brush the crust with your beaten egg for a shiny, inviting finish.
Step 5: Bake to Golden Perfection
Set the dish on a baking sheet to catch any drips, then bake for 30 to 35 minutes. The pie is ready when the top crust is beautifully golden and the filling is bubbling at the edges. Let your Broccoli Cheddar Chicken Pot Pie rest for about 10 minutes—it’ll slice more neatly and the flavors will settle perfectly.
How to Serve Broccoli Cheddar Chicken Pot Pie
Garnishes
Add a sprinkle of fresh chopped parsley or a handful of extra cheddar right after baking. For even more comfort, a hit of black pepper or a dusting of paprika right before serving makes each slice pop visually and in flavor.
Side Dishes
While Broccoli Cheddar Chicken Pot Pie is a meal all on its own, it pairs wonderfully with a crisp green salad, steamed green beans, or roasted Brussels sprouts for extra crunch and balance. A loaf of warm, crusty bread is also fantastic for mopping up every last bit of creamy filling!
Creative Ways to Present
Try making individual pies in ramekins for dinner parties or family gatherings—everyone gets their own golden pie! Or, top your Broccoli Cheddar Chicken Pot Pie with a lattice crust or cut out shapes using extra dough for a whimsical, homemade look that will have guests smiling before they even take a bite.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Broccoli Cheddar Chicken Pot Pie fresh by covering the dish tightly with foil or transferring slices to airtight containers. Refrigerate for up to 3 days—perfect for next-day lunches or quick dinners.
Freezing
This pot pie is wonderfully freezer-friendly! Assemble the pie, skip the egg wash, wrap tightly, and freeze before baking. When you’re ready to enjoy, add the egg wash and bake straight from frozen, adding about 15 extra minutes to the bake time. You can also freeze leftovers in individual slices for easy, homemade comfort anytime.
Reheating
For the best flavor and texture, reheat leftover Broccoli Cheddar Chicken Pot Pie in a 350°F oven until warmed through and the crust is re-crisped—usually 15-20 minutes. The microwave will do in a pinch, but expect a slightly softer crust.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken keeps things quick and easy, adding depth and moisture to the filling—making this Broccoli Cheddar Chicken Pot Pie a true weeknight winner.
Can I make this dish vegetarian?
Just skip the chicken and substitute with extra veggies or canned chickpeas. Swap chicken broth for vegetable broth, and you’ve got a totally satisfying vegetarian Broccoli Cheddar Chicken Pot Pie.
How can I prevent a soggy bottom crust?
Blind-bake the bottom crust for about 8 minutes before adding the filling, or bake your pie on the lower oven rack to help the base crisp up beautifully.
Do I have to use sharp cheddar cheese?
Sharp cheddar is classic, but feel free to try mild cheddar or even a blend with Gruyère for a melty twist. Just be sure to use a cheese that melts well for the signature Broccoli Cheddar Chicken Pot Pie texture.
Can I use puff pastry instead of pie crust?
Yes, puff pastry makes a deliciously flaky lid! Simply lay it over the assembled filling, tuck the edges, and bake as directed for a wonderful puffed finish on your Broccoli Cheddar Chicken Pot Pie.
Final Thoughts
Hearty, simple, and bursting with flavor, Broccoli Cheddar Chicken Pot Pie is comfort food at its best. It’s the kind of dish that brings people together, and I hope it becomes a cherished favorite in your home just as it is in mine. Give it a try—you may find yourself making it again and again!
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Broccoli Cheddar Chicken Pot Pie Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this delicious Broccoli Cheddar Chicken Pot Pie. A flaky crust filled with a creamy mixture of chicken, veggies, and gooey cheddar cheese, this dish is a crowd-pleaser for any occasion.
Ingredients
For the Filling:
- 2 cups cooked chicken breast, diced
- 2 cups fresh broccoli florets, chopped small
- 1 cup shredded sharp cheddar cheese
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 1/2 cup diced onion
- 2 cloves garlic, minced
For the Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
For Assembly:
- 1 refrigerated pie crust (or homemade)
- 1 egg, beaten for egg wash
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Sauté the vegetables: In a large skillet, melt butter and sauté onion, garlic, carrots, and broccoli until slightly softened.
- Add the sauce: Stir in flour, then gradually whisk in chicken broth and milk. Simmer until thickened.
- Combine filling ingredients: Remove from heat and add chicken, peas, cheddar, salt, pepper, and thyme. Cool slightly.
- Assemble the pie: Roll out the pie crust, fill with the mixture, cover with top crust, seal edges, cut slits, and brush with egg wash.
- Bake: Bake for 30-35 minutes until golden and bubbly. Let cool before serving.
Notes
- Use rotisserie chicken for quicker preparation.
- You can substitute puff pastry for a flakier crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg
