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
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- 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