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
Scale
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
