Why You’ll Love This Recipe

• Perfect for Leftover Chicken: Have leftover turkey from Thanksgiving dinner? This is an excellent recipe to put it to good use!
• Make Ahead: Prepare the pie beforehand. You can either bake it and reheat later or assemble it and refrigerate until ready to bake.
• Simple Preparation: With store-bought puff pastry and pre-cooked chicken, this recipe is as hassle-free as it gets.
• Comfort Food at Its Best: This pot pie combines the rich flavors of chicken pot pie with the creamy goodness of broccoli cheddar soup, making it an ultimate comfort meal.

What You Need to Make Cheesy Chicken and Broccoli Pot Pie

Gather these simple ingredients, easily found at your local grocery store, and get ready to create something delicious.

• Chicken: Use rotisserie chicken for convenience, or substitute with shredded chicken breasts, ham, or turkey. For a veggie version, simply increase the amount of vegetables.
• Vegetables: A mix of carrots, broccoli florets, and onions creates a balanced filling. Fresh or frozen broccoli works perfectly! Feel free to swap in mushrooms, peas, or cauliflower for variety.
• Cheese Sauce: The creamy cheese sauce forms the heart of this dish, reminiscent of broccoli and cheddar soup. Key ingredients include sharp cheddar cheese, heavy cream, chicken broth, butter, all-purpose flour, garlic powder, salt, and black pepper.
• Puff Pastry: A sheet of puff pastry serves as the golden-brown crust. No need to fuss with homemade pie dough!

Equipment Needed

To prepare these pot pies, you’ll need large ramekins, roughly the size of a medium soup bowl. If they’re unavailable, alternatives like cast iron skillets, small casserole dishes, or standard pie plates will work as well. Note that I have not tested this recipe with puff pastry on the bottom of the dish, so if you choose to experiment, the bottom crust might turn out denser and possibly undercooked.

How to Make Broccoli Chicken Pot Pies

Creating these delightful pot pies is easy when you follow these simple steps.

1. Prepare the Filling: In a large skillet, melt butter over medium heat. Add chopped onions and garlic, sautéing until they become tender. Sprinkle flour over the mixture, stirring constantly for 1 to 2 minutes to form a roux. Gradually add heavy cream and chicken broth while stirring continuously until a smooth sauce forms. Cook until the sauce thickens, then mix in cheese, broccoli, carrots, and chicken, stirring until everything is evenly combined. Allow the sauce to thicken further if desired, then season with salt and pepper.
2. Assemble the Pies: Spoon the creamy filling into 2 to 3 large ramekins. Cut the puff pastry into squares large enough to overhang the edges of the ramekins by about half an inch. Any excess dough can be trimmed off.
3. Bake to Perfection: Brush the edges of the puff pastry with beaten egg for a golden finish. Place the ramekins in a preheated oven and bake for 20 to 25 minutes, or until the pastry turns golden brown and the filling is bubbling. Let the pies cool for a few minutes before serving.

The complete recipe with specific measurements and instructions can be found in the recipe card below.

Recipe Tips for the Perfect Pot Pie

• Keep It Low and Slow with Dairy: Cooking your cheese sauce over high heat can lead to a grainy texture. Melt cheese over low or medium heat for the best results.
• Bake Until Golden: The use of puff pastry allows this chicken broccoli pot pie to bake in under 25 minutes. It’s ready when the crust is a lovely golden brown and the filling is bubbling.

Make Ahead Instructions

You can fully prepare this recipe ahead of time. Bake the pie, allow it to cool to room temperature, then store it in the refrigerator for up to 3 days. Alternatively, you can pre-cook the filling, assemble the pies, and store them in the fridge for up to 2 days without baking—just cover them tightly. When you’re ready to enjoy, bake according to the recipe instructions.

Storage and Freezing

Leftover chicken and broccoli pot pie can be stored in an airtight container in the fridge for up to 3 days. Reheat it in the oven at 350°F until warmed through.

For freezing, prepare the pie through the assembly phase, then wrap it in tin foil and place it in a freezer-safe bag or container for up to 2 months. Thaw in the fridge before following the baking instructions.

FAQ

Can I use frozen vegetables instead of fresh?

Absolutely! Frozen vegetables work well and save time. Just make sure to thaw and drain them before adding to the filling.

Is there a vegetarian version of this pot pie?

Yes! You can simply omit the chicken and increase the vegetables or add a plant-based protein to make it vegetarian.

Can I use a different type of cheese?

Yes, feel free to experiment with different cheeses. Gruyère or mozzarella can also be delicious alternatives!

How do I know when the crust is done?

The crust should be a deep golden brown, and you’ll see the filling bubbling up from underneath.

Can I make individual servings?

Definitely! You can use smaller ramekins to create individual pot pies for personal servings—a great addition to any gathering!