Description
A comforting pot pie featuring roasted broccoli, tender chicken, and a rich cheddar cheese filling, all encased in a flaky, buttery crust.
Ingredients
Scale
- 1 lb boneless chicken breasts or thighs, diced
- 2 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup cream or milk
- 1 pie crust (store-bought or homemade)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Herbs (fresh thyme or Italian seasoning)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss broccoli florets with olive oil, salt, and pepper; roast for 15-20 minutes until tender and slightly caramelized.
- Sauté diced onion and minced garlic in a skillet with butter until onions are transparent.
- Add diced chicken to the skillet; cook until no longer pink and season with herbs.
- Pour in cream or milk and bring to a simmer; mix in shredded cheddar until melted and creamy.
- Fold roasted broccoli into the chicken and cheese mixture until combined.
- Pour filling into a pie crust; cover with a second crust, sealing the edges and cutting slits for steam to escape.
- Brush with melted butter and bake for 25-30 minutes until golden brown.
- Allow to cool slightly before slicing and serving.
Notes
For a twist, add mushrooms or substitute with shredded rotisserie chicken. Serve with a side salad or garlic bread.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: pot pie, chicken, broccoli, cheddar, comfort food