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Roasted Broccoli Cheddar Chicken Pot Pie

A comforting pot pie filled with roasted broccoli, tender chicken, and gooey cheddar cheese, encased in a flaky crust.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pie crust 1 pie crust Store-bought or homemade
  • 2 cups 2 cups cooked chicken, shredded Use leftover roasted chicken or rotisserie chicken
  • 1 cup 1 cup roasted broccoli florets Roast for 15 minutes until tender and crispy
  • 1 cup 1 cup cheddar cheese, shredded Use sharp cheddar for more flavor
  • 1 cup 1 cup chicken broth Can substitute with vegetable broth for vegetarian option
  • 1/4 cup 1/4 cup milk Regular or plant-based milk can be used
  • 1/4 cup 1/4 cup flour All-purpose flour works best
  • 1 medium 1 onion, chopped Chop finely for even cooking
  • 2 cloves 2 cloves garlic, minced Adjust to taste
  • to taste Salt and pepper Adjust according to preference

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Roast the broccoli florets in the oven for about 15 minutes until they're tender and slightly crispy. Set aside.
  3. In a large skillet, heat a splash of olive oil over medium heat. Sauté the chopped onion until it becomes translucent (about 3-4 minutes), then add the minced garlic and sauté for another minute until fragrant.
  4. Stir in the flour to the skillet and cook for 1 minute to create a roux. Gradually whisk in the chicken broth and milk until the mixture is smooth. Season with salt and pepper.
  5. Fold in the shredded chicken, roasted broccoli, and cheddar cheese into the sauce. Allow the mixture to simmer until thickened, about 5 minutes.
  6. Pour the creamy filling into your pie crust, spreading it evenly.
Baking
  1. Place the pot pie in the preheated oven and bake for 30-40 minutes or until the crust is golden brown.
  2. Let it cool for a few minutes before slicing.

Notes

For best results, cool the filling slightly before adding it to the pie crust to prevent sogginess. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes.