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a glass pie pan with a broccoli cheddar chicken pot pie; two slices are missing and on white plates
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Broccoli Cheddar Chicken Pot Pie

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.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Servings: 8 slices

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

Serving: 1 slice (1/8th of pie) | Calories: 568kcal | Carbohydrates: 39.3g | Protein: 25.5g | Fat: 34.5g | Cholesterol: 106.2mg | Sodium: 794mg | Fiber: 2.4g | Sugar: 2.7g