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This Broccoli Cheddar Chicken Pot Pie is the perfect wholesome meal! This comfort food recipe has a creamy, cheesy filling with juicy chicken and tender broccoli for a kid-friendly dinner you can freeze for later.
This Broccoli Cheddar Chicken Pot Pie is the classic comfort food you love with a delicious twist! The flaky pie crust is filled with shredded chicken and tender broccoli in a creamy cheese sauce. The flavor is great for kids and picky eaters
We love the traditional pot pie with peas and carrots, so much so that we even created mini versions with puff pastry! But when you’re craving some sharp cheddar cheese flavor, this broccoli cheddar version checks all the boxes.
Ingredients
As always, here is a quick overview of what you will need for this easy dinner. Find exact measurements in the printable recipe card at the bottom of the page.
- Refrigerated pie crusts – You want the store-bought kind that you unroll. I used a gluten-free version, but you can always make pie crust from scratch if you prefer.
- Cooked chicken – This can be diced or shredded, whichever you prefer. A rotisserie chicken from the store makes this super easy and quick, but this is also a great way to use up leftover grilled, air fryer, or slow cooker chicken. It would also be fantastic with leftover turkey after the holidays!
- Butter, Flour, Chicken broth, Half-n-half, and Cheddar cheese – We’ll create a roux to make the filling nice and creamy. I used cup4cup gluten-free flour, but you can use all-purpose flour if you prefer. You can use bagged shredded cheese to make it easier, but freshly shredded cheddar will melt smoother. This mixture thickens up really nicely, so you could replace the half n half with whole milk if you wanted.
- Onion and Broccoli – Fresh and chopped into small, uniform pieces for even cooking. I do not recommend using frozen as this will add way too much moisture and will lead to a thin filling and soggy crust.
- Garlic powder, Salt, and Black pepper – Simple and kid-friendly seasonings that will bring out the best in the other ingredients.
- Egg and Cold water – Optional, but this egg wash creates a beautiful, golden brown crust with a flaky and crisp texture.
How to Make a Chicken Pot Pie with Broccoli and Cheddar
This impressive pot pie with a twist is so simple! You will need a pot for the filling and a deep pie dish. There is a LOT of filling in this recipe, so you might find it doesn’t all fit if you’re using a shallow pan! Follow the step-by-step guide for the absolute perfect comfort food.
Saute onions and make a roux
First, preheat your oven to 350° and set your pie crust out on the counter so it will soften. Grab a pot and heat the butter over medium heat to melt. Add in your chopped onions and saute until translucent.
Pour in your flour, garlic powder, salt, and pepper. Stir continuously for about 30 seconds, allowing the flour to soak up the liquid and get nice and toasted. Pour in the broth and half-n-half, then whisk until no clumps of flour remain. Cook over medium heat until thickened (about 5 minutes)
Add cheese, broccoli, and chicken
Add your shredded cheddar to the creamy sauce and whisk as it melts. Once it is well combined, then stir in your chopped broccoli florets and cooked chicken. Once the chicken is warmed through, remove from the heat.
Assemble pot pie
Roll out your pie crusts and grease a deep 9-inch pie pan. Lightly press one crust into the bottom of the pan, then pour your cheesy chicken filling onto it. Carefully place the second pie crust over the filling. Trim any excess dough and seal the edges so that the filling doesn’t come out–Feel free to roll or press to seal, whichever you prefer.
Cut 4 slits into the top of the pie crust (these act as vent holes, allowing the steam to escape from the pie as it cooks). Finally, whisk your egg with cold water and brush over the top crust. This optional step helps the crust get a beautiful golden brown color and the perfect crisp texture on top.
Bake
Place your chicken pot pie into the preheated oven and bake for 40-45 minutes. Once the center is bubbly and the crust is golden brown, remove from the oven. I recommend allowing the pie to sit for 5 minutes so that the filling firms up a bit and doesn’t immediately spill out when you cut into it.
NOTE: I did not have any trouble with my crust getting too dark on the edges, but I know that some might have that issue depending on the crust you use, your oven settings, or how you seal the edge of your pie. You can cover the edge of the pie with foil if you notice yours are browning too much.
Serve
Garnish your pot pie with a sprinkle of fresh thyme and serve immediately. Traditionally, a chicken pot pie is a full meal on its own as it has the protein, fat, carbs, and fiber you need to feel full and energized! If you want to stretch the meal, though, I highly recommend serving with this delicious Cranberry Apple Salad or Hasselback Potatoes for impressive, flavorful sides. These Easy Air Fryer Veggies are quick and simple options as well.
Storage and Reheating
Leftovers will last up to 4 days in the fridge, but the earlier it’s eaten the better the crust is. Allow the pie to completely cool before placing in an airtight container. Any residual heat will turn into moisture, causing the crust to become soggy.
The best way to reheat chicken pot pie is in the oven. This method allows the filling to completely reheat while returning a crisp bite to the crust. Warm the pie in the oven (350 degrees F) covered for 10-15 minutes, then remove cover and allow to finish reheating another 5 minutes. When inside is hot and bubbly, it’s ready to serve.
If you’re reheating a single serving, you can use the microwave. However, the crust likely will be more soggy than the first time. I recommend reheating at 50% power in 30-60 second increments until warmed throughout.
Can I freeze this?
You can freeze pot pies before or after baking, so consider making an extra one for later! To freeze it before baking, start by lining the pie plate with two layers of plastic or foil (this will help you pop it out of the pan after the initial freeze). Make the chicken filling, then assemble the pie in the lined pan. Instead of placing the pie in a preheated oven, place it in the freezer for 4+ hours.
Once it’s frozen through, use the liner to remove the pie from the pan, then double wrap in foil AND plastic if possible (this helps prevent freezer burn). Keep frozen up to 3 months. When ready to cook, don’t bother defrosting… Just bake from frozen and add 15-20 minutes to the normal cooking time.
To bake and then freeze, I still recommend lining the pan so that you can easily remove the frozen pie from the pan. Bake as called for, but consider pulling it just 2-5 minutes early. This will allow you to reheat it in the oven without worrying about overcooking the crust. Freeze 4+ hours, pop out of pan, wrap in foil and plastic, store in a freezer-safe container, and eat within 6 months.
Tips & Tricks
- Use a deep pie pan. There is a LOT of filling, and it’s very thick. I think the shallow pie pans would not have enough space.
- Use fresh vegetables. I do not recommend using frozen broccoli because there is SO much extra moisture. This could lead to a soggy crust and a thinner filling that might seep out of the pie.
- Make smart substitutions. This recipe is SO versatile, so a few swaps work really well! Whole milk instead of half-n-half is just fine (but a thinner milk likely wouldn’t thicken up as well). Leftover turkey, pot roast, ham, or duck could be delicious in this instead of chicken. Cauliflower or green beans could be swapped for the broccoli.
More classic family dinners
- Homemade Chicken Noodle Soup
- Crock Pot Chicken and Rice
- Easy Chicken Piccata
- Chicken Poppy Seed Casserole
- Classic Chicken Parmesan
Broccoli Cheddar Chicken Pot Pie
Equipment
Ingredients
- 2 tbsp butter
- 1 yellow onion, diced
- ¼ cup all-purpose flour, cup4cup if you're gluten-free
- 2 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 1 ½ cups chicken broth
- 1 cup half n half
- 2 cups shredded cheddar
- 3 cups fresh broccoli, chopped
- 2 ½ cups cooked chicken, diced or shredded
- 2 store-bought pie crusts, gluten-free if needed
- 1 egg mixed with 1 tbsp cold water
Instructions
- Preheat oven to 350° and pull the pie crust from the refrigerator to soften.
- Heat the butter in a large pan over medium heat, then add the onion and saute until translucent.
- Add the flour, garlic powder, salt, and pepper and stir continuously for about 30 seconds, toasting the flour.
- Add the broth and half n half, and whisk until no clumps of flour remain. Cook over medium heat until thickened, about 5 minutes. Add the cheddar and stir until melted and well combined.
- Add the chopped broccoli and cooked chicken and heat through. Remove from heat.
- Roll out the pie crusts and grease a 9-inch pie pan. Transfer one pie crust to the pie pan and pour the chicken filling into it.
- Carefully place the second pie crust over the filling. Seal the edges and trim any excess dough. Cut 4 slits in the top of the pie crust to allow steam to escape.
- Whisk together the egg and 1 tbsp cold water, and brush the mixture over the top of the pie.
- Bake in the preheated oven for 40-45 minutes, or until bubbly in the center and the crust is golden brown. Serve!
Notes
- This is slightly thicker than a traditional pot pie but super delicious! I tested it with storebought shredded cheddar cheese but freshly shredded would work, too.
- Whole milk can be used in place of the half n half.
- This would make a great recipe with leftover turkey instead of chicken at Thanksgiving time!
- The egg wash is optional but makes the crust very golden brown. I highly recommend it!
- I used a very deep pie dish for this recipe (Pyrex brand). A more shallow pan may not be able to contain all the filling. This pie has a lot of filling!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
