Broccoli Cheddar Chicken Pot Pie Recipe

I had to share my Cheesy Broccoli Cheddar Chicken Pot Pie twist, since one surprising pantry ingredient turns it into a Chicken And Broccoli Pot Pie and I couldn’t resist revealing the secret.

I never set out to reinvent dinner, I just wanted something that would get people to actually eat their veggies. People call this everything from Chicken Broccoli Pie to Chicken And Broccoli Pot Pie, or just Broccoli Cheddar Chicken when they’re lazy, but it surprises every time.

Tender broccoli florets sink into a savory filling while sharp cheddar cheese melts into gooey pockets, and somehow it all tastes way better than the sum of its parts. I kept sneaking bites while I was photographing it, and yeah it’s messy and totally worth it.

Why I Like this Recipe

– I love how cozy and comforting it feels, like a warm hug after a long day
– I like that it heats up well and usually tastes even better the next day
– I enjoy how everyone always digs in, its a real crowd pleaser even when I’m rushed
– I can tweak it a bit and turn leftover pieces into something new, so it never gets boring

Ingredients

• Cooked chicken gives a big protein punch, keeps pie hearty and satisfying.
• Broccoli adds fiber, vitamins and a fresh green crunch, not bitter.
• Sharp cheddar melts gooey, it’s tangy and super savory.
• Flaky crust brings buttery carbs, makes it cozy and kinda hand friendly.
• Butter helps make the sauce rich, gives that silky mouthfeel.
• Onion and garlic add sweet savory depth, they mellow when cooked.
• Sweet peas and carrots add color, natural sweetness, lil bursts of texture.
• Milk or half and half lightens sauce, makes it more silky.

Ingredient Quantities

• 2 unbaked pie crusts (9 inch), store bought or homemade
• 2 cups cooked chicken shredded or diced, rotisserie works great
• 2 cups broccoli florets chopped (fresh or frozen, thawed if frozen)
• 1 cup carrots diced
• 1 cup frozen peas
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 4 tablespoons unsalted butter
• 1/3 cup all purpose flour
• 1 1/2 cups low sodium chicken broth
• 3/4 to 1 cup milk or half and half
• 2 cups sharp cheddar cheese shredded, divided
• 1 teaspoon Dijon mustard, optional
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
• 1 tablespoon olive oil
• 1 teaspoon Worcestershire sauce, optional
• Salt and black pepper, to taste
• 1 large egg, optional

How to Make this

1. Preheat oven to 400°F (200°C). Fit one unbaked 9 inch pie crust into a pie dish and crimp the edges; if you hate a soggy bottom, prick the bottom with a fork and blind-bake for 8 minutes, otherwise just leave it raw. Keep the second crust on parchment for the top.

2. Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat. Add the chopped onion and diced carrots, sauté until softened about 5 to 7 minutes, then add the minced garlic and cook 30 seconds till fragrant.

3. Add the chopped broccoli (if frozen make sure it’s thawed and patted dry) and cook 2 to 3 minutes to take the chill out; add the frozen peas last so they stay bright and not mushy.

4. Push the veggies to one side, add the remaining 2 tablespoons butter, then stir in the 1/3 cup all purpose flour and cook 1 to 2 minutes while stirring to make a roux. Slowly whisk in the 1 1/2 cups low sodium chicken broth until smooth, then whisk in 3/4 to 1 cup milk or half and half and simmer until thick and glossy, 2 to 4 minutes.

5. Remove the skillet from heat and stir in 1 1/2 cups of the shredded sharp cheddar until melted. Add the cooked shredded chicken, 1 teaspoon Dijon mustard if using, 1 teaspoon Worcestershire sauce if using, 1/2 teaspoon dried thyme (or 1 teaspoon fresh), and salt and black pepper to taste. Taste and adjust seasoning.

6. Pour the cheesy chicken and veggie filling into the prepared bottom crust, then sprinkle the remaining 1/2 cup cheddar evenly over the filling for an extra cheesy layer under the top crust.

7. Lay the second pie crust over the filling, trim and crimp the edges to seal, and cut several slits in the top to vent steam. For a golden top, beat 1 large egg with a tablespoon of water and brush the crust lightly with the egg wash, optional.

8. Place the pie on a baking sheet to catch any drips and bake 35 to 45 minutes, until the crust is deep golden and the filling is bubbling through the vents. If the edges brown too fast, tent them loosely with foil.

9. Let the pie rest 10 to 15 minutes before slicing so the filling sets a bit. Tip: shred your own cheddar from a block for better melt and flavor, and if you used frozen broccoli squeeze out excess water before cooking so the filling isn’t watery.

Equipment Needed

1. 9 inch pie dish
2. Large ovenproof skillet (10 to 12 inch)
3. Baking sheet to catch drips
4. Mixing bowls, medium and large
5. Measuring cups and spoons
6. Whisk and wooden spoon or heatproof spatula
7. Box grater for shredding cheddar
8. Sharp knife and cutting board
9. Pastry brush and fork for egg wash and pricking crust
10. Rolling pin and kitchen towel (optional if using homemade crust)

FAQ

Broccoli Cheddar Chicken Pot Pie Recipe Substitutions and Variations

• Pie crust: swap in thawed puff pastry sheets for a flakier top, or use canned biscuit dough dropped on top for a more rustic pot pie. Puff pastry needs thawing and a few slits to vent; biscuits may take 5-10 extra minutes to brown.
• Chicken: use shredded cooked turkey from leftovers, or for a vegetarian twist use firm tofu (press well, cube and pan-sear first so it holds up and soaks up flavor).
• Broccoli: substitute chopped cauliflower (same cook time and texture when baked) or fresh baby spinach – add spinach at the end since it wilts fast.
• Cheddar cheese: swap with Gruyere or Monterey Jack for great melt and flavor. If you pick a saltier cheese, taste the filling before adding extra salt.

Pro Tips

– If your worried about a soggy bottom, blind bake the crust for about 8 minutes or at least prick it with a fork, then sprinkle a thin layer of panko or grated Parmesan on the base, it soaks up extra liquid and gives a tiny bit of crunch.

– If you used frozen broccoli or peas squeeze out as much water as you can and pat them dry, give them a quick sauté so they lose more moisture, and if the filling still seems loose stir in a teaspoon of cornstarch mixed with a little cold milk and simmer till thick.

– Shred cheese from a block not the pre-shredded stuff, it melts way better; also chill the block for 15-20 minutes before grating if it seems too soft. Taste and adjust seasoning after adding the cheese and chicken because once you seal the pie you cant fix it.

– Put the pie on a baking sheet to catch drips and watch the edges while baking, tent loosely with foil if they brown too fast. Let the pie rest 10 to 15 minutes before slicing so the filling sets, otherwise it’ll run everywhere.