Description
A comforting pot pie filled with roasted broccoli, tender chicken, and sharp cheddar cheese, enveloped in a flaky crust.
Ingredients
Scale
- 1 lb boneless chicken (breast or thighs)
- 2 cups fresh broccoli florets
- 1 cup sharp cheddar cheese, shredded
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1/2 cup diced carrots
- 1/2 cup diced onions
- 1/2 cup peas
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 pie crust (homemade or store-bought)
- Olive oil for roasting
Instructions
- Preheat your oven to 400°F (200°C).
- Cook the chicken in a skillet with a dab of butter until browned and cooked through, about 10–12 minutes. Dice and set aside.
- Toss broccoli florets in olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes.
- In the same skillet, melt another tablespoon of butter. Sauté onions and carrots until softened, about 5 minutes. Sprinkle flour over veggies and stir for 1–2 minutes.
- Gradually add milk, stirring until thickened.
- Stir in the cooked chicken, roasted broccoli, and cheese until combined.
- Assemble your pot pie by rolling out the crust, lining a pie dish, pouring in the filling, and topping with another crust. Seal the edges.
- Cut slits in the top for steam and bake for 25–30 minutes until golden brown.
- Let it cool for 10 minutes before serving.
Notes
Feel free to substitute chicken with turkey or chickpeas for a vegetarian version. Adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: pot pie, comfort food, chicken, broccoli, cheddar cheese