Broccoli Cheddar Chicken Pot Pie: A Comforting, Veggie-Loaded Twist on a Classic

Introduction

If you love the comfort of a classic chicken pot pie but want to add a fresh, veggie-packed twist, then Broccoli Cheddar Chicken Pot Pie is the perfect recipe for you. This dish combines the creamy goodness of a traditional chicken pot pie with the vibrant, nutritious addition of broccoli, all wrapped in a buttery, flaky crust. And to top it off, sharp cheddar cheese is stirred into the filling, making each bite a deliciously savory, cheesy delight.

Broccoli Cheddar Chicken Pot Pie is not just a comfort food; it’s a complete meal in a dish. The chicken provides protein, the broccoli adds fiber and vitamins, and the cheddar cheese makes it all irresistibly creamy and flavorful. Whether you’re preparing it for a weeknight dinner, a special family gathering, or even as a make-ahead meal for later in the week, this pot pie will quickly become a family favorite.

The beauty of this recipe lies in its simplicity and versatility. It’s an easy-to-follow dish that can be customized with your favorite vegetables or seasonings, while still maintaining that familiar, satisfying chicken pot pie feel. So, if you’re ready to take your pot pie game to the next level, keep reading for the complete recipe, helpful tips, and delicious ideas for serving!

Why You’ll Love This Recipe

A Veggie-Packed Twist
This recipe takes the traditional chicken pot pie and adds broccoli, turning it into a more wholesome meal without sacrificing any of the comfort or flavor. The broccoli not only adds vibrant color but also a slightly earthy flavor that pairs beautifully with the creamy chicken filling.

Cheesy Goodness
The addition of sharp cheddar cheese to the filling takes this pot pie to a whole new level of deliciousness. The cheese adds richness, creaminess, and a satisfying umami flavor that enhances the dish and complements the chicken and broccoli.

Easy to Make and Customize
Despite the rich and complex flavors, this recipe is simple to make. The ingredients are straightforward, and the steps are easy to follow. Plus, the recipe is customizable—feel free to swap in other vegetables like carrots, peas, or even mushrooms, or change the type of cheese to suit your preferences.

Perfect for Leftovers
Got leftover rotisserie chicken or turkey? This recipe is a fantastic way to use up leftover cooked chicken, making it a great option for meal prepping or for turning those leftovers into a new and exciting meal.

Make-Ahead and Freezer-Friendly
You can prepare this pot pie ahead of time and either refrigerate it or freeze it for later. It’s an ideal meal for busy nights when you want something homemade but don’t have time to cook from scratch.

Comforting and Filling
Chicken pot pie is the epitome of comfort food, and this version is no exception. The creamy filling, combined with the flaky, golden crust, will leave you feeling full and satisfied, making it the perfect meal for chilly nights or special occasions.

Preparation Time and Servings

Total Time: 1 hour 15 minutes (30 minutes prep, 45 minutes cooking)
Servings: 6-8 servings
Nutrition Facts (per serving):
Calories: 480
Protein: 35g
Carbs: 40g
Fat: 22g
Fiber: 5g
Sugar: 7g

Ingredients

Here’s what you’ll need to make a delicious Broccoli Cheddar Chicken Pot Pie:

For the Filling:

• 2 tablespoons butter or olive oil: For sautéing the vegetables and starting the filling.
• 1 medium onion, diced: Adds a savory foundation for the filling.
• 2 cloves garlic, minced: For aromatic flavor.
• 2 cups broccoli florets: Fresh or frozen, providing a veggie-packed addition to the pot pie.
• 2 cups cooked chicken, diced or shredded: Leftover rotisserie chicken, chicken breasts, or turkey will work perfectly.
• 1 cup chicken broth: Adds flavor and helps create the creamy sauce.
• 1 ¼ cups whole milk: For a rich, creamy consistency.
• 1 ½ cups shredded sharp cheddar cheese: The star ingredient for that cheesy, creamy filling.
• 3 tablespoons all-purpose flour: For thickening the sauce and creating a smooth filling.
• 1 teaspoon dried thyme: Adds an herby note to the filling.
• Salt and pepper to taste: Essential for seasoning.

For the Crust:

• 1 package refrigerated pie crusts (or homemade crust, if preferred): For convenience, store-bought pie crusts work great, but a homemade crust adds an extra layer of flavor and texture.
• 1 tablespoon butter, melted: For brushing the top crust before baking to get that golden, crispy finish.

Step-by-Step Instructions

STEP 1: PREPARE THE FILLING

Start by heating the butter or olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.

STEP 2: COOK THE BROCCOLI

If you’re using fresh broccoli, chop it into small florets. Add the broccoli to the skillet and sauté for about 3-4 minutes, just until the broccoli is tender but still bright green. If you’re using frozen broccoli, simply add it to the skillet and cook for 3-5 minutes until heated through.

STEP 3: MAKE THE CREAMY SAUCE

Once the veggies are cooked, sprinkle the flour over the mixture and stir to coat the vegetables evenly. This will help thicken the sauce. Cook the mixture for 1-2 minutes to allow the flour to cook out, then gradually pour in the chicken broth while stirring to avoid any lumps. Add the milk and bring the mixture to a simmer. Stir frequently as the sauce thickens, which should take about 3-4 minutes.

STEP 4: ADD THE CHEESE AND CHICKEN

Once the sauce has thickened to a creamy consistency, stir in the shredded cheddar cheese, allowing it to melt completely into the sauce. Add the cooked chicken to the skillet, stirring everything together. Season the mixture with dried thyme, salt, and pepper to taste. Once everything is well combined, remove the skillet from the heat and set it aside.

STEP 5: ASSEMBLE THE POT PIE

Preheat your oven to 400°F (200°C). Roll out one of the pie crusts and fit it into a 9-inch pie dish or a shallow, oven-safe baking dish. Press the crust into the edges and trim off any excess dough. Pour the chicken and broccoli filling into the prepared pie crust, spreading it evenly.

STEP 6: TOP WITH THE SECOND CRUST

Roll out the second pie crust and place it over the top of the filling. Pinch the edges of the crust together to seal the pie, and use a sharp knife to cut a few slits in the top to allow steam to escape while baking. For a golden, crispy crust, brush the top with melted butter.

STEP 7: BAKE

Place the assembled potpie on a baking sheet to catch any drips and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.

STEP 8: REST AND SERVE

Once the potpie is out of the oven, let it rest for 5-10 minutes to allow the filling to set. This makes it easier to slice and helps prevent the filling from running out. Serve the potpie warm, garnished with fresh herbs like parsley or thyme for added flavor and color.

How to Serve

Pair with a Simple Salad
This Broccoli Cheddar Chicken Pot Pie is hearty enough to stand on its own, but it pairs beautifully with a light, fresh salad. A simple green salad with a tangy vinaigrette or a refreshing cucumber and tomato salad would be a great complement.

Roasted Veggies
Roasted vegetables like carrots, brussels sprouts, or potatoes make an excellent side dish. The earthy flavors of roasted veggies pair wonderfully with the rich, creamy potpie filling.

Serve with a Side of Bread
Crusty bread or warm dinner rolls are always a welcome addition to a hearty meal like this. Serve them alongside the potpie to soak up any extra sauce and add a little extra comfort to your meal.

Additional Tips

1. Use Leftover Chicken: This is a fantastic way to use up leftover cooked chicken, such as rotisserie chicken. Simply shred or dice the chicken and add it to the filling.
2. Homemade Pie Crust: If you’re feeling ambitious, making your own pie crust is a great option. It only takes a few simple ingredients, and the result is a buttery, flaky crust that adds extra flavor to the dish.
3. Thicken the Sauce: If you prefer a thicker filling, simply cook the sauce a bit longer to allow it to reduce further. Alternatively, you can add a little more flour to the mixture if needed.
4. Add More Veggies: Feel free to add more vegetables to the filling! Carrots, peas, or even mushrooms would work beautifully in this dish.
5. Cheese Variations: While sharp cheddar is the star of this recipe, you can experiment with other cheeses like Gruyère, mozzarella, or even a mix of cheeses for a different flavor profile.

Freezing and Storage

Storage: Leftover potpie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply cover with foil and bake in a 350°F (175°C) oven for about 15-20 minutes until heated through.

Freezing: You can freeze the assembled but unbaked potpie for up to 3 months. Simply wrap it tightly in plastic wrap and aluminum foil. When you’re ready to bake, no need to thaw—just add 10-15 minutes to the baking time.

Conclusion

Broccoli Cheddar Chicken Pot Pie is a comforting and satisfying dish that’s perfect for any occasion. Whether you’re feeding the family on a chilly night or making a potpie to impress your guests, this recipe delivers rich, cheesy flavor in every bite. It’s hearty, flavorful, and packed with good-for-you vegetables, making it the perfect balance of indulgence and nutrition.

I hope you enjoy making and sharing this Broccoli Cheddar Chicken Pot Pie with your loved ones. It’s sure to become a family favorite in no time. Happy cooking!

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