Golden Cheesy Chicken Broccoli Pot Pie

This Cheesy Chicken Broccoli Pot Pie is a comforting pot pie with a scratch-made flaky crust covering a hearty helping of tender chicken and fresh broccoli that’s been tossed in a creamy cheese sauce.

As the weather cools and leaves begin to turn, there’s nothing quite like wrapping your hands around a warm mug and anticipating a truly comforting meal. For me, the chilly embrace of fall and winter means it’s time to bring out the heavy hitters of home cooking: rich soups, hearty stews, bubbling casseroles, and, of course, the ultimate embrace in a dish – pot pies. These are the meals that don’t just fill your stomach; they warm your soul, making even the stormiest nights feel cozy and bright.

Just last week, a sudden cool front swept through, bringing with it a blustery, stormy evening. Naturally, my mind immediately drifted to something warm and comforting. But as any busy home cook knows, cravings often strike when time is short. With the clock already ticking past 4 PM and my hungry boys sure to be asking about dinner by 5, I needed a solution that was both satisfying and speedy.

Our family has two undisputed favorites: a classic broccoli cheese casserole and a hearty chicken pot pie. As I scanned my pantry, I realized I was missing key ingredients for both – no rice for the casserole, and no peas or carrots for a traditional pot pie. Rather than despair, I saw an opportunity for culinary creativity! Why not combine the best of both worlds? And so, the Cheesy Chicken Broccoli Pot Pie was born. What started as a necessity quickly turned into a delicious discovery, proving that some of the best recipes are often happy accidents.

Imagine this: a golden, flaky, scratch-made crust, perfectly crisp and buttery, encasing a rich, creamy filling. Inside, tender chunks of chicken mingle with vibrant, fresh broccoli florets, all generously coated in a decadent, savory cheese sauce. It’s a symphony of textures and flavors that truly hits the spot, especially on a chilly evening. The aroma alone as it bakes is enough to draw everyone to the kitchen!

As I mentioned, speed was of the essence. And I’m thrilled to report that by 5:05 PM, this magnificent pot pie emerged from the oven, golden and bubbling, beckoning us to the dinner table. The sight of it, with its perfectly browned crust and creamy filling peeking through, was pure culinary bliss. It’s a testament to how simple, wholesome ingredients can come together to create something truly extraordinary in under an hour.

From the first forkful, we were all in agreement: this Cheesy Chicken Broccoli Pot Pie was an absolute winner. The crispy, buttery crust provided the perfect counterpoint to the soft chicken, tender broccoli, and luxurious cheese sauce. It was comfort food at its finest, baked to creamy, comforting perfection. We didn’t just enjoy it; we devoured it completely in one sitting!

The success of this dish was so overwhelming that I found myself baking another one the very next night. It’s truly that good and incredibly satisfying. This recipe has quickly earned a permanent spot in our cold-weather meal rotation, and I have a feeling it will in yours too. It’s the kind of meal that brings smiles to faces and warmth to homes, making those brisk evenings something to look forward to.

Whether you’re battling a cold snap, seeking a comforting family dinner, or simply craving something irresistibly delicious, this Cheesy Chicken Broccoli Pot Pie is the perfect choice. It’s simple to make, packed with flavor, and guarantees to be a hit with everyone at your table.

Contents

Why You’ll Love This Cheesy Chicken Broccoli Pot Pie

Ultimate Comfort Food: There’s something inherently heartwarming about a pot pie, and this cheesy version takes it to the next level. It’s like a warm hug in a dish.
Family-Friendly: Kids and adults alike will adore the familiar flavors of chicken, broccoli, and a rich cheese sauce, all tucked under a golden crust.
Relatively Quick: Despite its impressive appearance, this pot pie comes together quite fast, especially if you have cooked chicken on hand. Perfect for busy weeknights!
Customizable: Easily adapt the vegetables or cheese to suit your family’s preferences or what you have available.
Hearty and Filling: A complete meal in one dish, providing protein, vegetables, and satisfying carbs.

Tips for the Perfect Pot Pie

The Crust is Key: While store-bought pie crusts are convenient, taking the extra few minutes to make a scratch-made crust truly elevates this pot pie. The difference in flakiness and flavor is undeniable. Ensure your shortening and water are very cold for the flakiest results. Don’t overwork the dough!
Cook Chicken Perfectly: Don’t overcook your chicken. Sautéing until just cooked through will keep it tender and juicy. Alternatively, use leftover rotisserie chicken for an even quicker prep time.
Steam Broccoli Al Dente: Steam the broccoli until it’s tender-crisp, or “al dente.” It will continue to cook in the oven, so you don’t want it to be mushy before baking.
Smooth Cheese Sauce: Whisking the flour into the melted butter and onion creates a roux, which is essential for a smooth, thick sauce. Gradually whisk in the milk to prevent lumps. Continue to whisk gently until the sauce thickens to your desired consistency.
Season Generously: Don’t be shy with the salt and pepper. Taste the cheese sauce before adding the chicken and broccoli, and adjust seasonings as needed. A pinch of garlic powder or a dash of dried thyme can also enhance the flavor profile.
Egg Wash for Golden Crust: The egg and milk wash isn’t just for shine; it helps the crust achieve that beautiful golden-brown color and adds a lovely crispness.
Prevent Over-Browning: If your crust starts to brown too quickly, you can loosely tent the pot pie with aluminum foil for the last 10-15 minutes of baking.

Variations to Try

Add More Veggies: Feel free to include other vegetables like diced carrots, peas, corn, or mushrooms. Sauté them with the onion or steam them with the broccoli.
Different Cheeses: While cheddar is a classic, try a blend of cheeses like Monterey Jack, Gruyere, or a sharp white cheddar for a different flavor dimension.
Herb It Up: Incorporate fresh or dried herbs into the cheese sauce. Thyme, rosemary, or a blend of poultry seasoning would be excellent additions.
Protein Swap: Leftover turkey from a holiday meal would work wonderfully in place of chicken. Cooked ham or even shredded pork could also be interesting alternatives.
Gluten-Free Option: Use a gluten-free all-purpose flour blend for both the crust and the sauce. Ensure your milk and cheese are also gluten-free if necessary.
Dairy-Free Option: Use a plant-based milk and dairy-free cheese alternatives, along with a dairy-free butter substitute for the sauce and shortening for the crust.

Make-Ahead and Freezing Tips

Make Ahead: You can prepare the filling a day in advance and store it in an airtight container in the refrigerator. Prepare the crust just before assembling and baking for the freshest taste.
Freezing Instructions (Unbaked): Assemble the pot pie in a freezer-safe baking dish. Cover tightly with plastic wrap, then with aluminum foil. Freeze for up to 2-3 months. When ready to bake, remove from the freezer, unwrap, and bake from frozen. You may need to add an extra 20-30 minutes to the baking time, covering with foil if the crust browns too quickly.
Freezing Instructions (Baked): Once the pot pie has cooled completely, cut it into individual servings. Wrap each slice tightly in plastic wrap, then in foil. Store in the freezer for up to 1-2 months. Reheat individual slices in the oven or microwave until heated through.

Serving Suggestions

This Cheesy Chicken Broccoli Pot Pie is a meal in itself, but it pairs beautifully with a few simple sides:

Fresh Green Salad: A light, crisp green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the pot pie.
Cranberry Sauce: For a touch of sweetness and tang, especially if you’re using turkey, a side of cranberry sauce can be a delightful addition.
Dinner Rolls or Crusty Bread: Perfect for soaking up any extra creamy sauce.

I hope you and your family love this incredibly satisfying and easy-to-make pot pie as much as we do. It’s a dish that truly embodies the spirit of home cooking and comfort. Enjoy every last bite!

xoxo,

Cheesy Chicken Broccoli Pot Pie

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Author: Maegan – The BakerMama
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hour 5 mins
Yield: 6 servings
Category: Main Course, Comfort Food

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Description

A heartwarming Cheesy Chicken Broccoli Pot Pie featuring a perfectly flaky, scratch-made crust, generously filled with tender chicken and fresh broccoli enveloped in a rich, creamy, and savory cheese sauce. This comfort food classic is ideal for chilly evenings and quick family dinners.

Ingredients

For the Filling:
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes (or use shredded rotisserie chicken for a shortcut)
1 tablespoon canola oil (or olive oil)
4 cups fresh broccoli florets, steamed until tender-crisp
4 tablespoons unsalted butter
1/2 medium white onion, finely diced
3 tablespoons all-purpose flour
1 ½ cups milk (whole milk recommended for creaminess)
1 cup shredded sharp cheddar cheese, or a blend of your favorite cheeses
1 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper (or to taste)
For the Crust:
1 ½ cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold shortening (or unsalted butter, cut into small cubes)
1/4 cup ice water (add more if needed, 1 tablespoon at a time)
For the Egg Wash:
1 large egg, whisked
1 tablespoon milk

Instructions

Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or a similar size baking dish.
Cook Chicken and Broccoli: In a large skillet, heat the canola oil over medium-high heat. Add the cubed chicken breasts and sauté until they are cooked through and lightly browned, about 5-7 minutes. Remove chicken and set aside. Meanwhile, steam the fresh broccoli florets until they are tender-crisp (al dente), which usually takes about 5-7 minutes. Drain well and set aside.
Make the Creamy Cheese Sauce: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced white onion and sauté for about 5 minutes until softened and translucent. Stir in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Slowly whisk in the milk, ensuring there are no lumps, and continue to whisk frequently until the mixture begins to thicken and bubble gently, about 3-5 minutes. Reduce heat to low, then stir in the shredded cheddar cheese until it is completely melted and the sauce is smooth and creamy. Season the sauce with salt and black pepper to taste.
Combine Filling: Add the cooked chicken and steamed broccoli to the prepared cheese sauce. Stir gently until all the chicken and broccoli are evenly coated with the rich, cheesy sauce. Transfer this hearty filling mixture into your lightly greased baking dish, spreading it evenly.
Prepare the Flaky Crust: In a large mixing bowl, whisk together the 1 ½ cups of all-purpose flour and ½ teaspoon of salt. Add the cold shortening (or butter) and cut it into the flour mixture using a pastry blender or two knives, until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Gradually add the ice water, 1 tablespoon at a time, and mix with your hands just until the dough comes together to form a ball. Be careful not to overwork the dough.
Assemble the Pot Pie: On a lightly floured surface, roll out the dough into a large circle, making sure it’s slightly larger than the diameter of your baking dish. Carefully transfer the rolled-out dough over the top of the baking dish, letting it hang over the sides. Gently pinch the edges of the dough around the rim of the baking dish to seal it, trimming any excess if necessary. Using a sharp knife, cut a few small slits in the top of the dough to allow steam to escape during baking.
Apply Egg Wash: In a small bowl, whisk together the egg and 1 tablespoon of milk to create an egg wash. Lightly brush this mixture evenly over the entire surface of the pot pie crust. This will give your crust a beautiful golden sheen and extra crispness.
Bake to Golden Perfection: Place the baking dish in the preheated oven. Bake for 40-45 minutes, or until the crust is golden brown, crisp, and the filling is bubbly and heated through. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
Cool and Serve: Once baked, carefully remove the pot pie from the oven. Let it cool for at least 10-15 minutes before serving. This allows the filling to set slightly, making it easier to slice and serve. Enjoy your delicious, comforting Cheesy Chicken Broccoli Pot Pie!