Broccoli Cheddar Chicken Pot Pie

This cozy Broccoli Cheddar Chicken Pot Pie combines tender chunks of chicken, crisp broccoli, and a creamy cheddar sauce. It is baked beneath a golden, flaky crust. It’s the ultimate comfort food that transforms a classic soup combo into a hearty, satisfying meal. It’s perfect for chilly nights.

When you combine the cozy flavors of broccoli cheddar soup with the flaky, golden brown crust of a homemade chicken pot pie, you get this Broccoli Cheddar Chicken Pot Pie. It’s a creamy, cheesy, crowd-pleasing dinner your whole family will love.

This recipe brings together tender chicken, fresh broccoli florets, and a rich, velvety cheese sauce. It is baked beneath a buttery puff pastry top for an easy, elevated spin on classic comfort food.

Why You’ll Love This Broccoli Cheddar Chicken Pot Pie

• Creamy, cheesy comfort: Every bite is filled with a smooth, creamy cheese sauce made with sharp cheddar cheese, chicken broth, and a hint of garlic powder for that nostalgic broccoli cheddar soup flavor.
• Simple ingredients: With a mix of pre-cooked or rotisserie chicken, puff pastry from the grocery store, and basic staples like flour, butter, and milk, this dish feels homemade without extra fuss.
• Family-friendly dinner: It’s cozy enough for a Sunday meal yet easy enough for a weeknight — plus, the whole thing reheats beautifully for busy family members throughout the week.

Ingredients for Broccoli Cheddar Chicken Pot Pie

This easy homemade pot pie uses simple, wholesome ingredients that you may already have in your kitchen:

• Protein and veggies: Shredded cooked chicken (use leftover chicken breasts or rotisserie chicken), fresh broccoli florets, diced carrots, minced garlic, and yellow onion.
• Sauce base: Butter, purpose flour, chicken broth, milk (or a splash of heavy cream for extra richness), and seasonings like kosher salt, black pepper, garlic powder, and onion powder.
• Cheese and crust: Freshly grated sharp cheddar cheese and a sheet of store-bought puff pastry for a perfectly flaky crust.
• Finishing touch: One beaten egg yolk for a glossy golden top.

How to Make Broccoli Cheddar Chicken Pot Pie

Step 1: Preheat and Prepare
Preheat your oven to 400°F and lightly grease a 9-inch pie dish or oven-safe skillet. If you’re using puff pastry, make sure it’s thawed but still cold. Room temperature dough can lose its rise and flakiness.

Step 2: Sauté the Vegetables
In a large skillet over medium heat, add the olive oil. Add the garlic, yellow onion, carrots, and broccoli florets, and cook for about 5–6 minutes until the vegetables are softened and fragrant. Stir in the shredded chicken (either rotisserie chicken or cooked chicken breasts) and heat everything through.

Step 3: Make the Creamy Sauce
Melt the butter and sprinkle the flour evenly over the vegetables, and stir for about 1 minute to cook off the raw flour taste. Gradually whisk in chicken broth and whole milk, stirring constantly to form a smooth base. Cook until the mixture thickens into a creamy cheese sauce. It should coat the back of a spoon.

Step 4: Add the Cheese and Seasonings
Remove the pan from the heat and stir in the sharp cheddar cheese until fully melted. Season the filling with kosher salt, black pepper, garlic powder, and onion powder. If you prefer a richer flavor, you can add a splash of heavy cream here.

Step 5: Assemble the Pot Pie
Transfer the filling to your prepared baking dish, spreading it evenly. Lay the puff pastry sheet on top, trimming and crimping the edges for a clean finish. Cut 3–4 small slits in the center to vent steam, then brush the top with a beaten egg yolk to achieve that golden brown shine.

Step 6: Bake to Perfection
Place your dish on a baking sheet to catch any overflow and bake for 30–40 minutes, or until the pastry is puffed and crisp with a flaky crust. The filling should be bubbling gently around the edges.

Step 7: Cool and Serve
Allow the pot pie to cool for about 10 minutes before slicing. This rest time helps the sauce thicken slightly. This way, each piece holds together beautifully. Serve warm and enjoy this homemade chicken pot pie that tastes just like a cozy broccoli cheddar soup wrapped in pastry perfection.

Tips for the Best Pot Pie

• For extra-flaky results, keep the puff pastry cold until ready to bake. Room temperature dough can lose its lift.
• Use a food processor to shred cheese quickly because pre-shredded cheese won’t melt as smoothly.
• If using one piece of puff pastry (not smaller pieces like I used in the picture), always vent the top crust with a few small slits to release steam and ensure that golden, crispy finish.

Easy Shortcuts and Substitutions

Short on time? Use rotisserie chicken from the grocery store instead of cooking chicken breasts from scratch. If you don’t have puff pastry, try using a pre-made pie crust for a more traditional look. You can also top the filling with buttery biscuits for individual servings. Also, swap in frozen broccoli if fresh broccoli isn’t available, or just thaw and pat dry before adding to avoid excess moisture.

Serving Suggestions

This Broccoli Cheddar Chicken Pot Pie is filling on its own, but it pairs beautifully with a light green salad, roasted vegetables, or a simple fruit dessert. For a cozy twist, spoon the filling into ramekins for individual servings. Or serve it alongside warm rolls to soak up that creamy cheese sauce. It’s one of those homemade pot pies that feels special but never fussy. It’s perfect for a family dinner or meal prep.

Storage and Reheating Instructions

Allow leftovers to cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days. To reheat, warm individual portions in the oven at 350°F until hot, or microwave briefly. The puff pastry stays crisp if reheated in the oven. You can also freeze the unbaked pie, just wrap it tightly and bake straight from frozen when you’re ready for a warm, comforting dinner.

More Recipes To Try

Dutch Oven Chicken and Biscuits

Beef and Broccoli with Spaghetti Squash

Grilled Broccoli Salad Recipe

Guinness Braised Beef

Broccoli Cheddar Chicken Pot Pie

This cozy Broccoli Cheddar Chicken Pot Pie combines tender chunks of chicken, crisp broccoli, and a creamy cheddar sauce baked beneath a golden, flaky crust. It’s the ultimate comfort food that transforms a classic soup combo into a hearty, satisfying meal perfect for chilly nights.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: broccoli cheddar chicken pot pie

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Servings: 8 Servings

Calories: 415kcal

Author: Bon Appeteach

Ingredients

• 1 tbsp Olive Oil
• 2 cups Shredded Chicken cooked
• 2 cups Broccoli Florets chopped small
• 1 cup Carrots diced small
• 1/2 cup Onion diced small
• 3 cloves Garlic minced
• 1.5 cups Cheddar Cheese freshly grated
• 1 tsp Kosher Salt
• 1 tsp Black Pepper
• 1/2 tsp Paprika
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 3 tbsp Butter
• 3 tbsp Flour
• 1.5 cups Chicken Stock
• 1/2 cup Whole Milk
• 1 sheet Puff Pastry store bought
• 1 Egg for egg wash

Instructions

• Preheat and prep: Preheat your oven to 400°F. Lightly grease a 9-inch pie dish or oven safe skillet.
• Cook the vegetables: In a large skillet, add the olive oil over medium heat. Add the garlic, onion, broccoli, and carrots, and cook for 5–6 minutes until softened. Stir in the chicken and cook another 2–3 minutes until everything is heated through and combined.
• Make the creamy sauce: Add the butter to the pan and let it melt. Sprinkle in the flour and stir for 1 minute to form a roux. Slowly whisk in the chicken broth and milk, stirring constantly until thickened and bubbly.
• Add cheese and seasonings: Remove the pan from heat and stir in the shredded cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper until smooth and creamy.
• Assemble the pot pie: Pour the broccoli cheddar chicken filling into your prepared dish. You can top the entire sheet of puff pastry over the filling and cut slits in the center for venting, or cut a series of squares and rectangles and place them over the top so they are slightly overlapping (pictured). Brush the entire top lightly with the egg wash.
• Bake: Place the pot pie on a baking sheet and bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly around the edges.
• Cool and serve: Let the pot pie rest for 10 minutes before slicing. Serve warm with a green salad or roasted vegetables.

Notes

This recipe freezes beautifully — assemble and freeze before baking, then bake from frozen (add 10–15 minutes).

Nutrition

Serving: 1serving | Calories: 415kcal | Carbohydrates: 23g | Protein: 20g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 663mg | Potassium: 343mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3230IU | Vitamin C: 22mg | Calcium: 204mg | Iron: 2mg