Golden, flaky crust. Creamy, cheesy filling. Tender chicken and vibrant broccoli in every bite. Cheesy Chicken and Broccoli Pot Pie is the ultimate comfort food—rich, hearty, and packed with flavor. Whether you’re making it for a cozy family dinner or meal prepping for the week, this dish is sure to be a hit!
Why You’ll Love Cheesy Chicken and Broccoli Pot Pie
Creamy & Cheesy: The perfect blend of melty cheese and velvety sauce.
Flaky, Buttery Crust: Golden and crisp, adding the perfect contrast to the creamy filling.
Comfort in Every Bite: A hearty, satisfying meal that warms you up from the inside out.
Great for Leftovers: Reheats beautifully, making it a fantastic meal prep option.
Kid-Friendly: A sneaky way to get picky eaters to enjoy their veggies!
Ingredients in Cheesy Chicken and Broccoli Pot Pie
Here’s what makes this pot pie extra delicious:
Cooked Chicken: Tender, juicy pieces that make this dish hearty and filling.
Broccoli Florets: Adds color, texture, and a boost of nutrients.
Cheddar Cheese: Melts into the sauce, creating a rich, cheesy filling.
Cream of Chicken Soup: The secret to a luscious, velvety texture.
Milk: Helps create the perfect creamy consistency.
Garlic & Onion Powder: Enhances the flavor with a savory depth.
Puff Pastry or Pie Crust: The flaky, buttery topping that makes this dish irresistible.
Egg Wash: Gives the crust a beautiful golden finish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat the Oven: Set your oven to 400°F (200°C). Grease a baking dish or pie pan.
Prepare the Filling: In a large bowl, mix cooked chicken, broccoli, cheddar cheese, cream of chicken soup, milk, garlic powder, and onion powder until well combined.
Assemble the Pie: Pour the filling into the prepared dish, spreading it evenly.
Top with Crust: Roll out the puff pastry or pie crust over the filling, trimming any excess. Crimp the edges and cut a few small slits in the center to allow steam to escape.
Brush with Egg Wash: Lightly brush the crust with a beaten egg for a golden, shiny finish.
Bake to Perfection: Bake for 25-30 minutes, or until the crust is golden brown and crispy.
Cool & Serve: Let it rest for a few minutes before slicing. Serve warm and enjoy!
How to Serve Cheesy Chicken and Broccoli Pot Pie
With a Side Salad: A crisp, refreshing green salad balances the richness.
Alongside Roasted Veggies: Try roasted carrots, asparagus, or Brussels sprouts.
With Mashed Potatoes: For the ultimate comfort meal, serve with creamy mashed potatoes.
Paired with a Light Soup: A simple broth-based soup makes a great starter.
Additional Tips
Use Rotisserie Chicken: A great time-saver for quick prep.
Try Different Cheeses: Swap cheddar for Gouda, Swiss, or Monterey Jack.
Make It Spicier: Add red pepper flakes or a dash of hot sauce for extra heat.
Use Fresh or Frozen Broccoli: No need to thaw frozen broccoli—just toss it in!
Prepare Ahead: Assemble the pie in advance and refrigerate until ready to bake.
FAQ Section
Q1: Can I use canned chicken?
A1: Yes, but fresh or rotisserie chicken gives the best texture and flavor.
Q2: How do I store leftovers?
A2: Keep in an airtight container in the fridge for up to 3 days.
Q3: Can I freeze this pot pie?
A3: Absolutely! Freeze before or after baking. If baking from frozen, add extra time.
Q4: What’s the best way to reheat it?
A4: Reheat in the oven at 350°F (175°C) for about 15 minutes for the best texture.
Q5: Can I use a different crust?
A5: Yes! Biscuit dough, crescent rolls, or homemade pie crust all work well.
Q6: Can I add other veggies?
A6: Definitely! Mushrooms, peas, or carrots make great additions.
Q7: What can I use instead of cream of chicken soup?
A7: Try a homemade roux with butter, flour, and chicken broth for a from-scratch version.
Q8: Can I make mini pot pies instead?
A8: Yes! Use muffin tins for single-serving portions. Adjust baking time accordingly.
Q9: What if my crust browns too quickly?
A9: Cover the edges with foil if they start browning too fast.
Q10: Can I use dairy-free alternatives?
A10: Yes! Use almond milk and dairy-free cheese for a lactose-free version.
Final Thoughts
Rich, cheesy, and packed with flavor, Cheesy Chicken and Broccoli Pot Pie is the ultimate comfort meal. Whether you’re making it for a family dinner or meal-prepping for the week, it’s guaranteed to be a crowd-pleaser. Try it today and enjoy every creamy, flaky bite!
Print
Cheesy Chicken and Broccoli Pot Pie
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken and Broccoli Pot Pie is the perfect comfort food, combining the creamy richness of broccoli cheddar soup with tender chicken, all baked inside a flaky puff pastry crust. This easy dinner recipe is ideal for busy weeknights and is packed with flavor in every bite!
Ingredients
- 6 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 small yellow onion, chopped
- 1/2 cup all-purpose flour
- 1 cup heavy cream
- 2/3 cup chicken broth
- 2 cups sharp cheddar cheese, shredded
- 2 cups chopped broccoli florets
- 1 cup peeled and cubed russet potatoes (small cubes)
- 1 cup shredded carrots
- 1 cup shredded rotisserie chicken
- 1 tsp kosher salt (or more to taste)
- 1 tsp freshly ground black pepper
- 1/4 tsp garlic powder
- 1 sheet puff pastry, divided
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Make the Filling: In a large skillet, heat the butter over medium heat. Add the chopped onion and garlic, sauté until softened.
- Prepare the Sauce: Sprinkle in the flour, stirring constantly for 1-2 minutes to create a roux. Gradually pour in the heavy cream and chicken broth, stirring continuously until a creamy sauce forms. Let it cook for a few minutes until thickened.
- Add Ingredients: Stir in the shredded cheese, broccoli, potatoes, carrots, and chicken. Simmer until the sauce thickens slightly. Season with salt, pepper, and garlic powder.
- Assemble Pot Pies: Spoon the mixture into 2-3 large ramekins. Cut the puff pastry to fit over the tops of the ramekins, trimming any excess.
- Bake: Brush the edges of the puff pastry with the beaten egg. Bake for 20-25 minutes or until the pastry is golden brown and the filling is bubbling.
- Serve: Let the pot pies cool for a few minutes before serving. Enjoy!
Notes
- Rotisserie chicken makes this dish even quicker to prepare.
- You can use frozen broccoli instead of fresh; just thaw and drain before adding.
- For a larger pot pie, use a single baking dish instead of ramekins and adjust the cooking time as needed.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 115mg