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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 400° F (204° C) to ensure it’s ready for baking the pot pie once assembled.
- 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.
- 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.
- 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.
- 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.
- Prepare Puff Pastry: Roll out the thawed puff pastry sheet into a slightly larger square than your skillet to cover the filling entirely.
- 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.
- 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.
- 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
