Cheesy Chicken Broccoli Pot Pie

This Cheesy Chicken Broccoli Pot Pie is a comforting pot pie with a scratch-made flaky crust covering a hearty helping of tender chicken and fresh broccoli that’s been tossed in a creamy cheese sauce.

A Cold Weather Favorite

For a hearty, filling meal that will warm them up, my Cheesy Chicken Broccoli Pot Pie is a midweek winner. A scratch-made flaky crust over chicken and broccoli tossed in a creamy cheese sauce and baked to crispy creamy comforting perfection. And it’s on the table in about an hour. You can’t beat that!

The only thing I like about cold weather is all the warm and comforting foods we get to make and eat. It’s how I survive! Fall and winter are full of soups, stews, casseroles and pot pies (and chicken pot pie soup!) for us. It just feels so good to sit down to a warm meal on a chilly night.

One night, when we had a storm and a bit of a cool front move through, I immediately started craving something warm and comforting. It needed to be quick though. I only had an hour to get dinner on the table.

Two of our favorites are broccoli cheese casserole and chicken pot pie. I didn’t have rice for the broccoli casserole or peas and carrots for a pot pie, so I married the two together, and my oh my did it turn into a tasty pie!

Like I said, I had to pull something together pretty quick and an hour later, this beauty came out of the oven and had us all running to the table. We devoured this in one meal and loved it so much that I baked up another one the next night! Delish!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Boneless skinless chicken breasts: main protein that makes the pie hearty and filling. You can substitute rotisserie chicken (huge time-saver) or chicken thighs.
• Canola oil: helps cook and brown the chicken without sticking. Olive oil or avocado oil are great substitutes.
• Fresh broccoli florets: adds nutrition and balances the richness. Substitute frozen broccoli (thawed and drained), if needed.
• Diced white onion: builds savory flavor in the sauce. You can substitute with yellow onion, if desired.
• Milk: makes the sauce creamy and smooth. I use nonfat milk, but you can use 2% or whole milk.
• Shredded cheddar cheese: gives a rich flavor and a creamy, melty texture that adds to the experience. You can use shredded Colby Jack, or any other shredded cheese you prefer that melts well.
• Kosher salt: enhances and balances the flavor. Use slightly less if using table salt (which is finer).
• Black pepper: sharpens the flavor and adds just enough bite without overpowering the other flavors. White pepper is a milder option, if needed.
• All-purpose flour: thickens the cheese sauce and provides structure to the crust.
• Unsalted butter: creates richness and forms the base of the creamy sauce. Also used to create the flakiness and richness in the crust.
• Cold water: binds crust ingredients and thins the egg wash.
• Large egg: used to make an egg wash that gives the crust a golden, glossy finish while baking.

Supplies:

• Large skillet
• Large pot
• Whisk
• Large mixing bowl
• Baking dish
• Small mixing bowl
• Silicon food brush

How to Make Cheesy Chicken Broccoli Pot Pie

• Preheat oven to 350°F.
• In a large skillet, sauté chicken in oil until cooked all the way through. Meanwhile, steam broccoli until tender, about 10 minutes.
• In a large pot, melt butter. Stir in diced onion.

• Sauté for about 5 minutes.
• Whisk in flour.
• Slowly whisk in milk and continue to whisk until the mixture starts to thicken.
• Add the cheese.

• Stir until melted.
• Season with the salt and pepper.
• Add the chicken and broccoli to the cheese sauce.

• Stir until coated.
• Transfer to a lightly greased baking dish.
• Prepare the crust. In a large bowl, stir together the flour and salt.
• Add the cold butter.

• Cut in the butter with a pastry blender or two knives moving in opposite directions.
• Add the water and stir together with your hands until you’re able to form the dough into a ball.
• Roll the dough out into a large circle, larger than the size of your baking dish.

• Transfer the dough to the top of the baking dish and let it hang over the sides. Pinch the dough around the rim of the baking dish. Trim if necessary. Cut a few slits in the top of the dough.
• In a small bowl, whisk together the egg and water. Lightly brush the egg wash all over the dough.
• Bake for 40-45 minutes or until crust is golden brown and crisp.

Storage

Let the pot pie cool completely, then cover tightly with foil or transfer to an airtight container and refrigerate for up to 3–4 days.

To reheat, the oven is best for keeping the crust crisp. Warm at 350°F for about 15–20 minutes, loosely covering with foil so it doesn’t brown too much. The microwave is quickest at 1–2 minutes per portion, but the crust will be softer.

You can also freeze it (wrapped tightly) for up to 2 months and thaw overnight in the fridge before reheating in the oven.

If you make my Cheesy Chicken Broccoli Pot Pie, be sure to snap a picture and share it with me  @thebakermama on Instagram so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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