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.
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.
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:
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.
Nutrition
Best broccoli cheddar chicken pot pie ever!!! 😍😍
Thank you!
Cooking for one. This was great. I made the full amount of filling, used 1 pastry sheet in a small, individual baker and froze the rest of the filling for next time. I didn’t have green onions so I put some powdered green onion in with the mixture. Good stuff!
Great tips, thank you!
Delicious! Everyone loved it! Definitely a keeper!
I’m so happy your family loved this, thanks!
This sounds delicious is there anyway to scale this down for just two people?
In this case, it is what it is. That said, you could freeze or enjoy a round two meal another day.
Can you make this in the crockpot?
That sounds like a great experiment, let us know if you try it.
This chicken pot pie is, by far, the best I have ever had! It’s reminiscent of a pot pie that Marie Callender used to make, but even better ! The filling is creamy and cheesy whilst being spiced to perfection, and the steamed broccoli adds a lovely crunch. My picky family all liked it too; there would have been a picture here but the pie smelled so good that it was gobbled down before I could even reach for the camera! Cheers, Melissa, for such a gorgeous recipe!
Hi Lori, I’m delighted your family enjoyed this as much as mine does. Thank you so much!
My husband and I thought this was one of best ‘pot pies’ I ever made. It was a little salty for us tho so when I make it again I will use only a teaspoon of garlic salt instead of the one and a half teaspoons. I would love to know the nutritional information as in how many calories, fat, sodium, sugar and carbs.
Please use one of the 1000’s of free online nutritional counters for this, or any, recipe you’d like to make. See an example here on My Fitness Pal.
If I freeze this, then thaw completely, how long and at what temp do I bake it the second time?
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.
Made this tonight for dinner, absolutely delicious. Will be making this again in the future. Thanks for a wonderful recipe.
Wonderful, I’m so happy you loved this pot pie. Thanks so much for taking the time to let me know.
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?
Hi Kathleen.it freezes beautifully. Cool completely and wrap securely with freezer wrap. Thaw in the fridge overnight.
Did you cook it first, then freeze?
I do, yes. Reheat in the oven.
Thanks!!
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.
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!
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!
Can this be frozen after assembling for later date?
It can be frozen after baking and cooling properly, sure.
I would love to make this recipe! By any chance you have the nutritional breakdown?
Looks great. I love to try new things. Ill let you know how it comes out. Thank you
Hi this looks delicious really want to try this for my kids … but wanted to know how to make pie crust (dough)?
I have a pie crust recipe in my cookbook but, not here on my website. I will be adding one soon. Stay tuned.
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!
Oh wonderful, thanks so much. It always makes my day when I’ve shared a dish that someone can enjoy with their own family.
Just made this and it’s delicious! I had to use my springform pan lol…it worked!
Wow, what a brilliant idea, love that, thanks!
I see that you say a 9″ dish, but how deep is it?
Like reading your blog
Monica
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.
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!
Thanks Tina!