Go Back
mid1998_httpss.mj_.runhm1Sxy9P7Q0_Capture_the_essence_of_a_clo_0091d090-c0ac-40ee-ba10-c42739ab9b91_1-edited.png (1)

Broccoli Cheddar Chicken Pot Pie

A comforting pot pie featuring a flaky crust filled with creamy cheese, rotisserie chicken, and broccoli.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust and Egg Wash
  • 2 crusts Refrigerated pie crust, room temperature
  • 1 large egg For egg wash
  • 1 tablespoon water For egg wash
Filling
  • 3 tablespoons butter For sautéing
  • 3 springs green onions, chopped
  • 2 cups whole milk Most of the milk is used in the sauce
  • 8 ounces onion and chive cream cheese, softened
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground mustard
  • 3 tablespoons all-purpose flour
  • 2 cups shredded sharp cheddar cheese Save some for topping
  • 3 cups rotisserie chicken, roughly chopped
  • 2 cups broccoli florets, steamed until crisp-tender and chopped

Method
 

Preparation
  1. Preheat your oven to 350°F and lightly spray a 9-inch deep-dish pie plate with non-stick spray.
  2. Fit one pie crust into the dish, leaving a bit of overhang around the edges for crimping later.
Sauté
  1. Melt the butter in a skillet over medium-high heat until bubbling.
  2. Add chopped green onions and sauté for 1 to 2 minutes until softened.
Make the Sauce
  1. Pour in most of the milk and add softened cream cheese, stirring until melted.
  2. Season with garlic salt, black pepper, and ground mustard.
Thicken the Sauce
  1. Dissolve flour in remaining milk in a small bowl and whisk into sauce until thickened.
  2. Reduce heat and simmer for about 2 minutes.
Finish the Filling
  1. Stir in most of the shredded cheddar until melted and smooth.
  2. Add chopped chicken and broccoli and stir to combine.
Assemble the Pie
  1. Pour the filling into the prepared pie crust and sprinkle remaining cheddar on top.
  2. Add the second crust, crimp edges to seal, and cut slits for steam.
Bake
  1. Whisk egg with water and brush on top crust.
  2. Bake for 40 to 45 minutes until golden and filling bubbles.
Rest and Serve
  1. Let the pie rest for about 10 minutes before slicing.

Notes

Serve warm with a salad or fruit. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.