Broccoli and cheddar cheese go together like peas and carrots and they pair beautifully in this Broccoli Cheddar Chicken Pot Pie. This chicken pot pie takes a classic up a notch with a creamy cheddar cheese sauce that smothers roasted chicken and tender broccoli florets. It’s a hearty one dish meal that comes together in a snap.
Broccoli Cheddar Chicken Pot Pie
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 desperation and 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.
Chicken Pot Pie with a Twist
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. After setting them all onto the kitchen counter, I wondered how I might transform them into one dish and that’s when chicken pot pie came to mind.
Be Fearless in the Kitchen
When it comes to creativity, my mantra is be fearless in the kitchen. I had no idea this propensity for creating recipes would lead to a career path where I would develop recipes professionally for many Brands.I digress, I put all of my leftover ingredients together and it became what is now this variation of classic chicken pot pie. Trust me, this broccoli cheddar version of chicken pot pie has been family tested and approved. It turned out so very tasty, that it was unanimous that it should become part of our regular dinner time rotation. Mission accomplished.
For more pot pie inspiration checkout this collection of 15 Comfort Filled Ways To Make Pot Pie from my Parade article and these cute little Mini Chicken Pot Pies from The Food Charlatan.
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Helpful Kitchen Items:
Broccoli Cheddar Chicken Pot Pie
Ingredients
- 1 14 oz package refrigerated pie crust, bring to room temperature per instructions
- 2 Tbsp light butter or 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.
Melissa
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Tina says
I like this broccoli cheddar chicken pot pie so much. Sounds delicious and full with nutrient. I cant wait to make it for picnic during this coming weekend. Thanks!
Melissa says
Thanks Tina!
Monica says
I see that you say a 9″ dish, but how deep is it?
Like reading your blog
Monica
Melissa says
Hi Monica, for this pot pie I used a deep dish rather than a shallow standard pie dish. Deep dish will hold more filling and usually is around {this can vary} 2-inches deep. A standard pie pan is closer to 1 1/4-1 1/2-inches deep.
Christina says
Just made this and it’s delicious! I had to use my springform pan lol…it worked!
Melissa says
Wow, what a brilliant idea, love that, thanks!
Seneca says
I had to make some changes for what I had on hand but this was ridiculously good! Thank you! I wanted to eat the whole dish!
Melissa says
Oh wonderful, thanks so much. It always makes my day when I’ve shared a dish that someone can enjoy with their own family.
Gagan says
Hi this looks delicious really want to try this for my kids … but wanted to know how to make pie crust (dough)?
Melissa says
I have a pie crust recipe in my cookbook but, not here on my website. I will be adding one soon. Stay tuned.
Deborah A Winkler says
Looks great. I love to try new things. Ill let you know how it comes out. Thank you
Carol Benjamin says
I would love to make this recipe! By any chance you have the nutritional breakdown?
Martha says
Can this be frozen after assembling for later date?
Melissa says
It can be frozen after baking and cooling properly, sure.
Karen McGinty says
I made this the first time for family visiting. I was a little skeptical deviating from my usual pot pie recipe but it came out beautiful and tasted delicious. The only deviation was that I had to add a little more milk to the sauce mixture as it was so thick I thought it would come out too dry. Added between 1/8 – 1/4 cup of extra milk to the mix and it came out great. Paired it with a nice salad and some sweet tea and it was great meal. Love the way pot pies taste but also they are so great if you aren’t sure what time your guests are arriving or if you’re making meal to help out another family. Keep these recipes coming!
Annette McAlister says
Love your recipes. As an Australian I usually have to google substitutions for some ingredients. The pie crust in this looks like puff pastry is that right.
Melissa says
Hi Annette, this isn’t puff pastry. I used refrigerated premade pie crusts (2) so it could be adapted using homemade, if you prefer. Thanks for visiting!
Kathleen D says
I’ve already made it & loved it!
Have you ever made ahead & frozen to make later? If so, did you cook first then reheat or freeze raw?
Melissa says
Hi Kathleen.it freezes beautifully. Cool completely and wrap securely with freezer wrap. Thaw in the fridge overnight.
Kathleen says
Did you cook it first, then freeze?
Melissa says
I do, yes. Reheat in the oven.
Kathleen says
Thanks!!
Teri says
Made this tonight for dinner, absolutely delicious. Will be making this again in the future. Thanks for a wonderful recipe.
Melissa says
Wonderful, I’m so happy you loved this pot pie. Thanks so much for taking the time to let me know.
Patti says
If I freeze this, then thaw completely, how long and at what temp do I bake it the second time?
Melissa says
We assume you mean from chilled. Bring to room temperature. Lay a piece of foil on top. Bake at 325°F for 30 minutes or until heated through. Uncover, increase temp to 350°F and bake for a few minutes more to crisp the top. Use this as a guideline and test to make any necessary adjustments.