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!
Ingredients
Scale
- 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)
Instructions
- 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.
- Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
- 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.
- Once the chicken is cooked, sprinkle the flour over the mixture and stir well to combine.
- 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.
- Add the milk and stir until everything is well combined. Let it simmer for another 2-3 minutes, allowing the sauce to thicken further.
- 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.
- Preheat your oven to 425°F (220°C).
- Take one of the pie crusts and lay it in a 9-inch pie dish, pressing it into the bottom and up the sides.
- Pour the chicken and vegetable filling into the pie crust, spreading it evenly.
- Place the second pie crust over the filling. Cut slits for ventilation or create a lattice pattern.
- Trim excess crust and crimp the edges to seal the pie. Brush the top crust with the beaten egg.
- 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.
- 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