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.

Course Main Course

Cuisine American

Keyword broccoli cheddar chicken pot pie

Prep Time 20

Cook Time 40

Servings 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