Description
A comforting and delicious pot pie filled with roasted broccoli, tender chicken, and creamy cheddar, encased in a buttery crust.
Ingredients
Scale
- 2 cups Chicken (boneless, breast or thighs)
- 2 cups Fresh Broccoli (cut into florets)
- 1 cup Sharp Cheddar Cheese (shredded)
- 1 Onion (chopped)
- 2 cloves Garlic (minced)
- 1 cup Chicken Broth
- 1 Butter Pie Crust (store-bought or homemade)
- 1 tbsp Fresh Thyme (chopped)
- Olive Oil (for roasting)
- Salt and Pepper (to taste)
- 1 tbsp Flour (for thickening)
Instructions
- Preheat the oven to 400°F (200°C).
- Chop the broccoli into bite-sized florets, toss with olive oil, salt, and pepper, and roast for about 20 minutes until tender.
- In a skillet, heat oil and cook diced chicken until golden and fully cooked. Add chopped onion and minced garlic, cooking until fragrant.
- Sprinkle flour over the chicken and combine, then gradually stir in chicken broth until thickened. Mix in sharp cheddar until melted.
- Fold in the roasted broccoli and fresh thyme.
- Pour the mixture into a pie crust and cover with another layer of crust, sealing the edges. Cut slits for ventilation.
- Brush with an egg wash (optional) and bake for 25-30 minutes until the crust is golden brown.
- Allow to cool slightly before slicing and serving.
Notes
Feel free to substitute ingredients based on preference. Rotisserie chicken can be used for convenience, and a cauliflower crust works well for a gluten-free option.
- Prep Time: 15
- Cook Time: 50
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: pot pie, chicken pot pie, roasted broccoli, comfort food, family recipe