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.