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Broccoli Cheddar Chicken Pot Pie

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A comforting casserole blending tender chicken, broccoli, and creamy cheddar filling, topped with a flaky crust—perfect for a hearty dinner.

Ingredients

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  • 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

  1. Preheat oven to 400°F (200°C).
  2. In a large skillet over medium heat, melt butter. Add onion and garlic, sauté until translucent, about 3–4 minutes.
  3. Stir in flour, cook 1–2 minutes to form a roux.
  4. Gradually whisk in chicken broth and milk until smooth.
  5. Add Dijon mustard and thyme; simmer until sauce thickens, about 3–5 minutes.
  6. Remove from heat; stir in shredded chicken, steamed broccoli, and cheddar cheese. Season with salt and pepper.
  7. Pour mixture into a deep 9-inch pie dish or 2-quart baking dish.
  8. Unroll pie crust to cover filling; trim any excess and crimp edges. Cut slits in the top to vent.
  9. Brush crust with beaten egg.
  10. Bake 25–30 minutes or until crust is golden brown and filling bubbles around edges.
  11. 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

Find it online: https://easy-tapas-recipes.com/broccoli-cheddar-chicken-pot-pie/