Broccoli Cheddar Chicken Pot Pie

This Broccoli Cheddar Chicken Pot Pie combines rotisserie chicken, tender broccoli florets, and a rich homemade cheddar cheese sauce for a comforting, flavor-packed meal. It’s an easy, hearty one-dish dinner the whole family will love.

Easy Broccoli Cheddar Chicken Pot Pie Recipe

Just like many of you, when it comes to meal time most days I have to get creative with what I have on hand. Some of my best recipes are dishes I created out of a need to get dinner on the table without a trip to the grocery store. Granted, my pantry stays pretty well stocked with ingredients that can be transformed in a pinch, but sometimes it’s simply a need to use up a montage of ingredients before they spoil. Waste not want not, right? Pot pies just scream comfort food and this chicken broccoli pot pie recipe doesn’t disappoint.

Checkout this quick list of ingredients you’ll need to make simple Broccoli Cheddar Chicken Pot Pie: (Scroll down for full printable recipe card.)

• Pie Crust – One box refrigerated pie crusts that includes 2 crusts. (i.e. Pillsbury or similar) This forms the pastry dough.
• Chicken – Store-bought rotisserie chicken.
• Broccoli – Steamed broccoli florets. You can use fresh broccoli or frozen broccoli. Skip broccoli cuts for this recipe and stick with florets.
• Cheese – Shredded sharp cheddar cheese for a cheesy flavor.
• Onion – Green onions for a hint of onion flavor.
• Butter – Butter to saute the green onions.
• Liquid – Whole milk thins the cheese sauce.
• Spices – Garlic salt and black pepper amp up the flavor.
• Flour – All purpose flour to make the slurry to thicken the cheese sauce.
• Cream Cheese – Chive and onion cream cheese stablizes the filling and gives it a creamy texture.
• Egg Wash – One large egg beaten with water for brushing the top of the pie crust. You can also use only the egg yolk to make the egg wash. 

How to Make the Best Broccoli Cheddar Chicken Pot Pie Recipe

It’s said that necessity is the mother of invention, and that’s exactly how this pie was created. I had a rotisserie chicken in the fridge from my local Costco, a package of refrigerated pie crusts and a block of sharp cheddar cheese that had to be used. The broccoli florets were leftover from a previous meal. Voila, a tasty family dinner just like mom used to make.

• Heat Oven and Prepare Crust – Preheat the oven to 350°F. Fit one pie crust into the dish leaving enough overhang to crimp with the top crust.
• Make the Cheese Sauce – Cook the green onion in butter just until softened then add the milk and cream cheese. Add the seasonings cooking over medium heat just until the cream cheese has melted.
• Thicken – Dissolve flour in cold milk until dissolved. Whisk the flour slurry into the the sauce. Cook over medium-high stirring constantly until thickened. Once the sauce begins to thicken lower the heat and simmer for 2 minutes then add cheddar cheese. Stir until melted.
• Mix-Ins – Remove from the heat and add the chopped chicken and broccoli florets. Mix until combined then pour the mixture into the pie shell. Sprinkle the top with cheese.
• Top Crust – Fit the second crust on top. Fold and crimp the edges of the two pie crusts together. Cut 4 slits in the middle of the pie.
• Brush top of the Pot Pie with Egg Wash – Whisk together the egg and cold water and brush over the the entire crust.
• Oven – Bake per the cooking time in the recipe until the top is golden brown. Rest for 5-10 minutes then slice and serve.

Kitchen Equipment to Make Broccoli Cheese Chicken Pot Pie

• One deep dish 9-inch pie plate or 10-inch pie pan.
• Measuring cups and spoons,
• Sharp knife and chopping board.
• Large skillet for making the filling.
• Large or medium balloon whisk.
• Cheese grater. Freshly grated cheese will give you the best flavor.

Recipes Variations, Tips and Substitutions

• Chicken – The chicken for this recipe is fully cooked. You can use rotisserie chicken, poached chicken, leftover roast chicken or grilled chicken.
• Chicken Breasts or Chicken Thighs – You can cook the chicken for this recipe. Saute cubed chicken in olive oil, then proceed with the recipe.
• Don’t Overcook the Broccoli – When streaming the broccoli florets it’s best to leave them slightly crisp in texture, not fully tender. The broccoli will finish cooking with the rest of the ingredients while baking.
• Garlic Salt – If you don’t have garlic salt on hand, you can use plain salt or kosher salt and garlic powder or granulated garlic for the sauce, instead.
• Cream Cheese – The chive and onion cream cheese adds body and flavor to the sauce, no canned soup needed. You could use plain cream cheese in a pinch, and add 1 teaspoon of onion powder to accommodate.
• Green Onions – You can use finely diced sweet onion or yellow onion for a strong onion taste, in place of green onions.
• Vegetables – You could add finely diced celery cooking it along with the onion. You may also opt to add more vegetables such as peas and carrots or mixed veggies.
• Homemade Pie Crust – If your would prefer to make your own pie crust from scratch, checkout my Flaky Pie Crust recipe.

Storage and Leftovers

• Leftovers – You can store leftover Broccoli Cheddar Chicken Pot Pie covered with foil, plastic wrap or an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat in single servings in the microwave or in a preheated 350°F oven for 20 minutes with a piece of foil on top.

More Easy Savory Pie Recipes to Make

After combining leftovers for this recipe it became what is now this variation of classic chicken pot pie. It’s been family tested and approved. More savory pies you may also like to make:

• Beef Pot Pie with Cheddar Onion Biscuits is a rich and hearty one dish meal.
• Crumb Topped Four Cheese Tomato Pie can be served at any meal.
• Biscuit Topped Chicken Pot Pie is a downhome version of the original pot using a pastry crust.
• Skip the buns and enjoy a Bacon Cheeseburger Pie with a hash brown crust for supper.
• My recipe for Double Crust Chicken Pot Pie is a fan favorite!
• Chicken Bacon Ranch Crescent Pie is a quick and easy entrée you can make any day of the week.
• Seafood Pie from Epicurious.

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Helpful Kitchen Items:

• Deep Dish Pie Pan
• Knives and Chopping Board
• Measuring Set
• Mixing Bowls

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5 from 11 votes

Broccoli Cheddar Chicken Pot Pie

Prep Time15 minutes mins

Cook Time45 minutes mins

Stand time10 minutes mins

Course: Chicken, Main Course, Poultry

Cuisine: American, Southern

Keyword: broccoli-cheddar-chicken-pot-pie, chicken-pot-pie, easy-chiciken-recipes, easy-pot-pie-recipes

Servings: 6 pieces

Calories: 762kcal

Author: Melissa Sperka

Ingredients

• 1 14 oz package refrigerated pie crust, bring to room temperature per instructions
• 2 Tbsp light butter or salted butter
• 3 green onion chopped
• 1 cup whole milk plus 3 Tbsp
• 4 oz onion & chive cream cheese softened
• 1 1/2 tsp garlic salt
• 1/2 tsp black pepper
• 1/8 tsp ground mustard
• 2 Tbsp all-purpose flour
• 2 cup shredded sharp cheddar cheese divided
• 3 cup rotisserie chicken roughly chopped
• 1 1/2 cup broccoli florets steamed crisp tender and chopped
• 1 large egg beaten with 1 Tbsp water

Instructions

• Preheat the oven to 350°F. Lightly spray a 9-inch deep dish pie dish with cooking spray. Fit one pie crust into the dish leaving enough overhang to crimp with the top crust. Set aside.
• In a medium-size skillet over medium-high heat melt the butter. Cook the green onion just until softened around 1-2 minutes.
• Add the milk and cream cheese. Cook over medium heat stirring until the cream cheese has melted., Add the garlic salt, black pepper and ground mustard.
• Dissolve flour in 3 Tbsp cold milk until dissolved. If needed, add more milk 1 Tbsp at a time. Whisk the flour slurry into the the sauce. Cook over medium-high stirring constantly until thickened. Once the sauce begins to thicken lower the heat and simmer for 2 minutes.
• After 2 minutes mix-in 1 1/2 cup shredded cheese. Stir until melted.
• Remove from the heat and add the chopped chicken and broccoli florets. Mix until combined then pour into the pie shell. Sprinkle the top with the remaining 1/2 cup shredded cheese.
• Fit the second crust on top. Fold and crimp the edges of the two pie crusts together. Cut 4 slits in the middle of the pie.
• Whisk together the egg and cold water and brush over the the entire crust.
• Bake for 40-45 minutes until golden. Rest for 10 minutes before serving.

Nutrition

Serving: 1piece | Calories: 762kcal | Carbohydrates: 40g | Protein: 49g | Fat: 47g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 1700mg | Potassium: 199mg | Fiber: 1g | Sugar: 3g | Vitamin A: 950IU | Vitamin C: 21mg | Calcium: 364mg | Iron: 1mg

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