Description
A cozy and comforting pot pie filled with tender chicken, roasted broccoli, and creamy cheddar cheese, all wrapped in a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken (breast or thighs), diced
- 2 cups fresh broccoli, chopped
- 1 cup sharp cheddar cheese, shredded
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme or rosemary
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the broccoli into bite-sized pieces, mince the garlic, and dice the onion.
- Toss the broccoli with olive oil, salt, and pepper, and roast for about 15 minutes until tender.
- In a large skillet, melt butter over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove and set aside.
- In the same skillet, add more butter, then sauté the onions and garlic until the onions are translucent. Sprinkle in the flour, stirring for about two minutes.
- Gradually whisk in the chicken broth, stirring until smooth and slightly thickened. Stir in the cooked chicken, roasted broccoli, cheddar cheese, and herbs until combined.
- Place the filling into a prepared pie dish, cover with pie crust, crimp the edges to seal, and cut slits in the top.
- Brush the crust with an egg wash if desired, then bake for 25-30 minutes until the crust is golden brown and the filling is bubbling.
- Let the pot pie rest for about 10 minutes before serving.
Notes
For substitutions, use rotisserie chicken for a quicker version, or try firm tofu or mushrooms for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: pot pie, broccoli, cheddar, chicken, comfort food