Why You’ll Love This Recipe
Broccoli Cheddar Chicken Pot Pie is a comforting and hearty dish that blends tender chicken, fresh broccoli, and sharp cheddar cheese in a creamy sauce, all encased in a golden, flaky pie crust. Perfect for family dinners or cozy nights in, this savory pie is a satisfying way to enjoy a classic flavor combination with a homestyle twist.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked chicken breasthomemade or store-bought pie crustbroccoli floretscheddar cheesemilkbutterall-purpose flouroniongarlicchicken brothsaltblack pepperegg (for egg wash)
directions
Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat and sauté the diced onion and garlic until translucent.
Stir in the flour and cook for about 1 minute to form a roux.
Gradually whisk in the chicken broth and milk, stirring constantly until the sauce thickens.
Add salt, pepper, chopped broccoli, and shredded cheddar cheese. Stir until the cheese is melted and the broccoli is slightly tender.
Fold in the cooked, shredded chicken and remove from heat.
Line a pie dish with one crust and pour in the chicken-broccoli-cheese filling.
Top with the second crust, sealing and crimping the edges. Cut slits in the top to vent.
Brush the top crust with a beaten egg for a golden finish.
Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Let it cool for 10 minutes before serving.
Servings and timing
This recipe serves 6-8 people.Preparation time: 20 minutesCooking time: 40 minutesCooling time: 10 minutesTotal time: 1 hour 10 minutes
Variations
Use puff pastry instead of pie crust for a flakier texture.
Add carrots or peas for more veggie variety.
Swap cheddar for Gruyère or mozzarella for a different cheese flavor.
Use rotisserie chicken to save prep time.
Make individual pot pies using ramekins.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) for 15-20 minutes or microwave individual slices for 2-3 minutes until heated through.Freeze the baked pie (wrapped well) for up to 2 months. Thaw overnight before reheating.
FAQs
Can I use frozen broccoli?
Yes, just thaw and drain it well before adding to the filling.
Can I make this ahead of time?
Yes, assemble the pie and refrigerate it unbaked for up to 24 hours, then bake as directed.
Can I use canned chicken?
While fresh or rotisserie chicken is preferred for texture, canned chicken can be used in a pinch.
How do I keep the crust from getting soggy?
Pre-baking the bottom crust for a few minutes or using a thicker filling can help prevent sogginess.
What can I serve with this?
A light green salad or roasted vegetables make great sides.
Can I make it gluten-free?
Use gluten-free pie crust and a gluten-free flour blend for the roux.
Is this recipe kid-friendly?
Yes, kids usually love the cheesy, creamy filling.
Can I omit the cheese?
Yes, but the flavor and creaminess may be slightly reduced.
Can I use a different meat?
Yes, turkey or ham are great alternatives.
Can I make it vegetarian?
Absolutely, omit the chicken and add more veggies like mushrooms or potatoes.
Conclusion
Broccoli Cheddar Chicken Pot Pie is a deliciously cozy dish that brings together savory flavors and creamy textures in every bite. Whether you’re feeding a family or looking for comfort food with a twist, this recipe is sure to warm hearts and satisfy appetites. Try it once and it might just become a go-to favorite.
Print
Broccoli Cheddar Chicken Pot Pie
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: American
Description
A comforting casserole blending tender chicken, broccoli, and creamy cheddar filling, topped with a flaky crust—perfect for a hearty dinner.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 2 cups broccoli florets, lightly steamed
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk (whole or 2%)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 refrigerated pie crust (or homemade equivalent)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet over medium heat, melt butter. Add onion and garlic, sauté until translucent, about 3–4 minutes.
- Stir in flour, cook 1–2 minutes to form a roux.
- Gradually whisk in chicken broth and milk until smooth.
- Add Dijon mustard and thyme; simmer until sauce thickens, about 3–5 minutes.
- Remove from heat; stir in shredded chicken, steamed broccoli, and cheddar cheese. Season with salt and pepper.
- Pour mixture into a deep 9-inch pie dish or 2-quart baking dish.
- Unroll pie crust to cover filling; trim any excess and crimp edges. Cut slits in the top to vent.
- Brush crust with beaten egg.
- Bake 25–30 minutes or until crust is golden brown and filling bubbles around edges.
- Let rest 5–10 minutes before slicing and serving.
Notes
- For extra crunch, top with breadcrumbs mixed with melted butter before baking.
- Make-ahead: assemble pie and refrigerate up to 24 hours before baking.
- Crust alternative: use puff pastry or biscuit topping instead of pie crust.
- Leftover filling: serve over rice or pasta the next day.
- Make it gluten-free by using gluten-free flour and crust.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 100 mg
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