Broccoli Cheddar Chicken Pot Pie
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Broccoli Cheddar Chicken Pot Pie

Course Chicken, Main Course, Poultry
Cuisine American
Keyword broccoli-cheddar-chicken-pot-pie, chicken-pot-pie, easy-chiciken-recipes, easy-pot-pie-recipes
Prep Time 15 minutes
Cook Time 45 minutes
Stand time 10 minutes
Servings 6 pieces
Author Melissa Sperka

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.