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Broccoli Cheddar Chicken Pot Pie

This Broccoli Cheddar Chicken Pot Pie recipe features rotisserie chicken and tender broccoli florets smothered with a creamy homemade cheddar cheese sauce. It’s a fusion of flavors that always satisfies and it becomes a hearty one dish meal.

Broccoli Cheddar Chicken Pot Pie

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. How to make simple Broccoli Cheddar Chicken Pot Pie:

  • Crust – One box of refrigerated pie crusts, you’ll need both.
  • Chicken – This recipe uses rotisserie or roasted chicken.
  • Vegetables – Broccoli florets. You can use fresh or frozen.
  • Cheese – Shredded sharp cheddar cheese.
  • Sauce – Butter, all purpose flour, chive and onion cream cheese and seasonings.
  • Egg Wash – One egg beaten with cold water.


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.

  • Ingredients you’ll need to make homemade Broccoli Cheddar Chicken Pot Pie: one box refrigerated pie crusts (i.e. Pillsbury or similar) chopped rotisserie chicken, butter, green onions, whole milk, garlic salt, black pepper, all purpose flour, chive and onion cream cheese, steamed broccoli florets, shredded sharp cheddar cheese and one large egg beaten with water for the egg wash.
  • Kitchen tools you’ll need: A deep dish 9 or 10 inch pie pan, sharp knife and cutting board, skillet, whisk, measuring cups and spoons and cheese grater.
  • The chicken for this recipe is cooked. You can use rotisserie chicken, poached chicken, leftover roast chicken or grilled chicken.
  • 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.
  • The chive and onion cream cheese adds body and flavor to the sauce. You could use plain cream cheese in a pinch but you may need to adjust the seasonings to accommodate.
  • You can use finely diced onion in place of green onions.
  • If your would prefer to make your own pie crust, checkout my Flaky Pie Crust recipe.
  • You can store baked Broccoli Cheddar Chicken Pot Pie chilled in the refrigerator for up to 3  days. Reheat in single servings in the microwave.
Broccoli Cheddar Chicken Pot Pie

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:


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Broccoli Cheddar Chicken Pot Pie

Prep Time15 minutes
Cook Time45 minutes
Stand time10 minutes
Course: Chicken, Main Course, Poultry
Cuisine: American
Keyword: broccoli-cheddar-chicken-pot-pie, chicken-pot-pie, easy-chiciken-recipes, easy-pot-pie-recipes
Servings: 6 pieces
Calories: 762kcal
Author: Melissa Sperka


  • 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


  • 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.


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
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    Hi amazing pie 🥧, make it so often, however had a question can this pie be frozen whole before baking
    Sincerely Melissa little

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