Broccoli Cheddar Chicken Pot Pie: A Comforting Recipe for Every Occasion

Broccoli Cheddar Chicken Pot Pie is a comforting dish that brings warmth and joy to any dinner table. As I prepare this delightful recipe, I can’t help but think of the rich history behind pot pies, which have been enjoyed for centuries across various cultures. The combination of tender chicken, vibrant broccoli, and creamy cheddar cheese encased in a flaky crust creates a symphony of flavors and textures that is simply irresistible.

People love Broccoli Cheddar Chicken Pot Pie not only for its delicious taste but also for its convenience. It’s a one-dish meal that can easily be made ahead of time, making it perfect for busy weeknights or cozy family gatherings. The creamy filling, combined with the satisfying crunch of the crust, makes every bite a delightful experience. Join me as we dive into this recipe that is sure to become a favorite in your home!

Ingredients:

• 1 pound boneless, skinless chicken breasts, diced
• 2 cups broccoli florets, fresh or frozen
• 1 cup shredded sharp cheddar cheese
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 package (2 crusts) refrigerated pie crusts
• 1 egg, beaten (for egg wash)

Preparing the Filling

Let’s start by preparing the filling for our delicious Broccoli Cheddar Chicken Pot Pie. This is where all the flavors come together, and it’s super easy!

1. In a large skillet, heat the olive oil and butter over medium heat. Once the butter is melted and bubbling, add the diced onion. Sauté for about 3-4 minutes until the onion becomes translucent.
2. Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
3. Next, add the diced chicken to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink in the center. This is a great time to season the chicken with salt, pepper, and dried thyme.
4. Once the chicken is cooked, sprinkle the flour over the mixture and stir well to combine. This will help thicken our filling.
5. Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a simmer and let it cook for about 2-3 minutes until it starts to thicken.
6. Now, add the milk and stir until everything is well combined. Let it simmer for another 2-3 minutes, allowing the sauce to thicken further.
7. Stir in the broccoli florets and frozen mixed vegetables. Cook for an additional 3-4 minutes until the broccoli is tender but still bright green. Remove the skillet from heat and fold in the shredded cheddar cheese until melted and creamy.

Assembling the Pot Pie

Now that our filling is ready, it’s time to assemble the pot pie. This is where the magic happens!

1. Preheat your oven to 425°F (220°C). This will ensure that our pot pie gets that beautiful golden crust.
2. Take one of the pie crusts from the package and lay it in a 9-inch pie dish. Gently press it into the bottom and up the sides of the dish, making sure there are no air bubbles.
3. Pour the chicken and vegetable filling into the pie crust, spreading it evenly. Make sure to leave a little space at the top, as the filling will bubble up while baking.
4. Now, take the second pie crust and place it over the filling. You can either cut slits in the top crust for ventilation or create a decorative lattice pattern if you’re feeling fancy!
5. Trim any excess crust hanging over the edges and crimp the edges together to seal the pie. This will help keep all that delicious filling inside.
6. Brush the top crust with the beaten egg. This will give it a beautiful golden color when baked.

Baking the Pot Pie

We’re almost there! Now it’s time to bake our pot pie to perfection.

1. Place the assembled pot pie on a baking sheet to catch any drips that may occur while baking. This will save you from a messy oven!
2. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on it; if the edges start to brown too quickly, you can cover them with strips of aluminum foil.
3. Once baked, remove the pot pie from the oven and let it cool for about 10

   Conclusion:

   In wrapping up this delightful journey into the world of Broccoli Cheddar Chicken Pot Pie, I can confidently say that this recipe is a must-try for anyone looking to elevate their comfort food game. The combination of tender chicken, vibrant broccoli, and rich cheddar cheese enveloped in a flaky crust creates a dish that is not only satisfying but also bursting with flavor. It’s the perfect meal for cozy family dinners or a special gathering with friends. For serving suggestions, consider pairing this pot pie with a simple side salad or some crusty bread to soak up every last bit of that creamy filling. If you’re feeling adventurous, you can easily customize the recipe by adding your favorite vegetables, such as carrots or peas, or even experimenting with different cheeses for a unique twist. You could also try using a store-bought pie crust for a quicker option, or make it a vegetarian delight by omitting the chicken and adding more veggies. I wholeheartedly encourage you to give this Broccoli Cheddar Chicken Pot Pie a try. I promise it will become a staple in your kitchen, just as it has in mine. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Let’s spread the joy of cooking together! Print
   

   Broccoli Cheddar Chicken Pot Pie: A Comforting Recipe for Every Occasion

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   • Author: Maria
   • Total Time: 55 minutes
   • Yield: 8 servings 1x

   Print Recipe

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   Description

   A comforting and creamy Broccoli Cheddar Chicken Pot Pie filled with tender chicken, fresh broccoli, and a medley of vegetables, all encased in a flaky pie crust. Perfect for a cozy meal!

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   Ingredients

   Scale 1x2x3x

   • 1 pound boneless, skinless chicken breasts, diced
   • 2 cups broccoli florets, fresh or frozen
   • 1 cup shredded sharp cheddar cheese
   • 1 cup frozen mixed vegetables (peas, carrots, corn)
   • 1 medium onion, diced
   • 2 cloves garlic, minced
   • 1/4 cup all-purpose flour
   • 2 cups chicken broth
   • 1 cup milk
   • 1 teaspoon dried thyme
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
   • 1 tablespoon olive oil
   • 1 tablespoon butter
   • 1 package (2 crusts) refrigerated pie crusts
   • 1 egg, beaten (for egg wash)

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   Instructions

   1. In a large skillet, heat the olive oil and butter over medium heat. Once the butter is melted and bubbling, add the diced onion. Sauté for about 3-4 minutes until the onion becomes translucent.
   2. Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
   3. Next, add the diced chicken to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink in the center. Season with salt, pepper, and dried thyme.
   4. Once the chicken is cooked, sprinkle the flour over the mixture and stir well to combine.
   5. Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a simmer and let it cook for about 2-3 minutes until it starts to thicken.
   6. Add the milk and stir until everything is well combined. Let it simmer for another 2-3 minutes, allowing the sauce to thicken further.
   7. Stir in the broccoli florets and frozen mixed vegetables. Cook for an additional 3-4 minutes until the broccoli is tender but still bright green. Remove from heat and fold in the shredded cheddar cheese until melted and creamy.
   8. Preheat your oven to 425°F (220°C).
   9. Take one of the pie crusts and lay it in a 9-inch pie dish, pressing it into the bottom and up the sides.
   10. Pour the chicken and vegetable filling into the pie crust, spreading it evenly.
   11. Place the second pie crust over the filling. Cut slits for ventilation or create a lattice pattern.
   12. Trim excess crust and crimp the edges to seal the pie. Brush the top crust with the beaten egg.
   13. Place the pot pie on a baking sheet and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
   14. Let the pot pie cool for about 10 minutes before serving.

   Notes

   • You can customize the vegetables in the filling based on your preferences or what you have on hand.
   • For a richer flavor, consider adding a splash of white wine to the filling before adding the chicken broth.
   • This pot pie can be made ahead of time and frozen before baking. Just thaw and bake when ready to serve!

   • Prep Time: 20 minutes
   • Cook Time: 35 minutes