Description
A comforting pot pie filled with tender chicken, roasted broccoli, and sharp cheddar cheese, all encased in a flaky, buttery crust.
Ingredients
Scale
- 1 lb boneless chicken (breast or thighs)
- 1 cup sharp cheddar cheese, shredded
- 2 cups fresh broccoli florets
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 2 cups low-sodium chicken broth
- 3 tablespoons all-purpose flour
- 1 pie crust (homemade or store-bought)
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- Roast the broccoli: Toss broccoli florets with olive oil, salt, and pepper, and roast for about 15-20 minutes until tender and slightly browned.
- Cook the chicken: Season chicken with salt, pepper, and garlic, then sauté in a skillet until browned and cooked through. Remove and let cool before cubing.
- Make the creamy filling: In the same skillet, melt butter, add garlic, and cook briefly before whisking in flour to create a roux. Gradually whisk in chicken broth until thickened, then stir in cheddar until melted.
- Combine ingredients: In a large bowl, mix chicken, roasted broccoli, and cheese sauce. Pour this mixture into a pie dish lined with pie crust.
- Top it off: Place the second crust on top, sealing the edges neatly. Cut slits in the top to allow steam to escape, and brush with egg wash.
- Bake: Place in the preheated oven and bake for 25-30 minutes or until the crust is golden brown and flaky.
Notes
Let the pot pie cool for at least 10 minutes before serving to ensure the filling sets properly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: pot pie, chicken pot pie, broccoli, cheddar, comfort food, family recipe, baking