Broccoli Cheddar Chicken Pot Pie Recipe

Introduction

This Broccoli Cheddar Chicken Pot Pie is a comforting and flavorful dish that combines tender chicken, fresh broccoli, and sharp cheddar cheese in a creamy sauce. Topped with flaky puff pastry, it’s a perfect meal for cozy evenings or family dinners.

Ingredients

• 4 tablespoons salted butter or olive oil
• 1 yellow onion, chopped
• 1 cup chopped carrots
• 3 cloves garlic, chopped
• 2 tablespoons fresh thyme leaves
• 1/2 teaspoon paprika
• 1/4 teaspoon chipotle chile powder or cayenne
• 1/3 cup all-purpose flour
• 2 cups broth (bone broth preferred)
• 3 cups chopped broccoli florets
• 1/2 cup salsa verde
• Salt and black pepper, to taste
• 2 cups whole milk
• 2 cups shredded chicken
• 2 cups shredded sharp cheddar cheese
• 1 sheet frozen puff pastry, thawed
• 1 egg yolk

Instructions

1. Step 1: Preheat the oven to 400° F.
2. Step 2: In a large, oven-safe skillet with sides, melt the butter together with the chopped onion and carrots over medium heat. Cook until fragrant, about 5 minutes.
3. Step 3: Add the chopped garlic, fresh thyme leaves, paprika, and chipotle chile powder or cayenne. Sprinkle the flour evenly over the mixture and cook, stirring, until the flour turns golden, about 2 minutes.
4. Step 4: Gradually whisk in the broth until the sauce is smooth. Add the chopped broccoli and season with a large pinch of salt and black pepper. Bring to a simmer, reduce heat to medium, and cook uncovered until the broccoli is tender, about 10 minutes.
5. Step 5: Stir in the salsa verde and whole milk. Let the sauce cook for another 5 minutes until it slightly thickens. Mix in the shredded chicken and cheddar cheese, then remove the skillet from heat.
6. Step 6: Roll the thawed puff pastry into a slightly larger square to fit over your skillet. Beat the egg yolk with 1 tablespoon of water and brush the mixture all over the pastry. Lay the pastry on top of the filling, tucking the edges inside the skillet as needed.
7. Step 7: Bake the pot pie in the preheated oven until the puff pastry is deeply golden, about 30 minutes. Remove from oven, sprinkle with sea salt, break into it, and enjoy!

Tips & Variations

• For extra flavor, use homemade or high-quality bone broth.
• If you prefer less heat, substitute chipotle chile powder with smoked paprika.
• Try adding other vegetables like peas or mushrooms to vary the filling.
• Leftover cooked chicken works perfectly in this recipe, making it a great way to use up scraps.

Storage

Store any leftover pot pie covered in the refrigerator for up to 3 days. To reheat, warm in a 350° F oven for 15-20 minutes to keep the pastry crisp, or microwave in short intervals until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute sharp cheddar with Monterey Jack, Colby, or a blend of cheeses to suit your taste.

Is there a dairy-free version of this pot pie?

To make a dairy-free version, use olive oil instead of butter, a plant-based milk substitute, and dairy-free cheese alternatives.

Broccoli Cheddar Chicken Pot Pie Recipe

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★★★★★

4.6 from 106 reviews

• Author: Hailey
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x

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Description

This Broccoli Cheddar Chicken Pot Pie is a hearty and comforting dish featuring tender chicken, vibrant broccoli, and sharp cheddar cheese enveloped in a flaky puff pastry crust. With flavorful additions like salsa verde, fresh thyme, and a hint of smoked spices, this savory pot pie elevates a classic comfort food with a modern twist, perfect for cozy dinners or special occasions.

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Ingredients

Scale 1x2x3x

Filling Ingredients

• 4 tablespoons salted butter or olive oil
• 1 yellow onion, chopped
• 1 cup chopped carrots
• 3 cloves garlic, chopped
• 2 tablespoons fresh thyme leaves
• 1/2 teaspoon paprika
• 1/4 teaspoon chipotle chile powder or cayenne
• 1/3 cup all-purpose flour
• 2 cups broth (bone broth preferred)
• 3 cups chopped broccoli florets
• 1/2 cup salsa verde
• Salt and black pepper to taste
• 2 cups whole milk
• 2 cups shredded chicken
• 2 cups shredded sharp cheddar cheese

Crust

• 1 sheet frozen puff pastry, thawed
• 1 egg yolk
• 1 tablespoon water

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Instructions

1. Preheat Oven: Preheat your oven to 400° F (204° C) to ensure it’s ready for baking the pot pie once assembled.
2. Sauté Vegetables and Spices: In a large oven-safe skillet with sides, melt the butter (or heat olive oil) over medium heat. Add chopped onion and carrots, cooking for about 5 minutes until fragrant and slightly softened. Stir in chopped garlic, fresh thyme leaves, paprika, and chipotle chile powder or cayenne, blending the flavors together.
3. Create Roux and Add Broth: Sprinkle the all-purpose flour over the vegetable mixture, stirring continuously until the flour turns golden, about 2 minutes. Gradually whisk in the broth, smoothing out any lumps to form a thick sauce.
4. Simmer Broccoli: Add chopped broccoli florets along with salt and black pepper to the skillet. Bring the mixture to a simmer, then reduce heat to medium. Let it cook uncovered until the broccoli is tender, approximately 10 minutes.
5. Incorporate Salsa Verde and Milk: Stir in the salsa verde and whole milk. Continue cooking for about 5 minutes until the filling thickens slightly. Then mix in the shredded chicken and sharp cheddar cheese, blending everything evenly. Remove the skillet from heat.
6. Prepare Puff Pastry: Roll out the thawed puff pastry sheet into a slightly larger square than your skillet to cover the filling entirely.
7. Brush Pastry with Egg Wash and Assemble: Mix the egg yolk with 1 tablespoon water to create an egg wash. Brush it generously over the entire surface of the pastry. Carefully lay the pastry over the skillet’s chicken and vegetable filling, tucking the edges down the sides to seal.
8. Bake the Pot Pie: Transfer the skillet to the preheated oven. Bake for about 30 minutes or until the puff pastry is deeply golden brown and puffed.
9. Finish and Serve: Remove the pot pie from the oven, sprinkle the top with sea salt, then cut into portions and serve warm.

Notes

• Use bone broth for a richer flavor, but chicken or vegetable broth also works well.
• If you prefer a spicier pot pie, add a little more chipotle chile powder or cayenne to taste.
• Ensure the puff pastry is properly thawed before rolling to prevent cracking.
• Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven for a crispy crust.
• You can substitute cooked turkey for chicken if desired.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: Broccoli Cheddar Chicken Pot Pie, Comfort Food, Puff Pastry, Chicken Pot Pie, Savory Pie, Easy Dinner Recipes