This Cheesy Broccoli Chicken Pot Pie proves that making pot pie doesn’t have to be an all day affair. Flaky puff pastry dough is swapped in for pastry crust to shave off prep time without sacrificing deliciousness!
This is a sponsored post in partnership with Farmer Focus. All opinions are my own.
Pot pies are made for chilly winter evenings when you want a dinner that’s cozy and filling. But who wants to fuss with making the pastry dough for a top and bottom crust after a long day at work? Not me! That’s why I make this Cheesy Broccoli Chicken Pot Pie with puff pastry instead. It’s a great shortcut, and honestly, I’ll take flaky, buttery puff pastry over a traditional pie crust any day of the week.
And then there’s the cheesy filling! Instead of the usual creamy chicken pot pie filling, I made a quick cheese sauce. It’s combined with potatoes, carrots, broccoli, and Farmer Focus boneless thighs for a satisfying meal.
Farmer Focus: Organic, Sustainable, Humane
Farmer Focus works hard to support partner farmers. They work hard raising happy, healthy, and 100% organic flock while Farmer Focus has a unique business model that puts the decision-making back in the hands of the farmer and allows them to drive innovation. Together, their combined efforts work to build a better future for everyone. As a consumer, you reap all the benefits of this business model! You can read more about their values and story here. Additionally, if you’ve got a package of Farmer Focus chicken in your fridge, make sure you check out which farm your chicken came from with the Farm ID!
I’d like to take a moment as we say goodbye to 2021 to thank Farmer Focus for allowing me the opportunity to develop another year of recipes for them! I hope I was able to fill your bellies with the most yummy chicken recipes. I would also like to thank all you readers for the support of this blog and also the support for my partnerships I’ve created over the years.
The recipes this year I developed for Farmer Focus include:
And of course, this lovely rustic chicken pot pie skillet recipe below!
What You’ll Need
Here’s everything you’ll need to make this cheesy, hearty chicken pot pie:
For the filling:
- Butter – I used salted.
- Boneless thighs – If you prefer, you can use Farmer Focus Boneless Skinless Chicken Breasts.
- Black pepper
- Fresh thyme leaves – You can substitute half the amount of dried thyme leaves.
- Fresh sage
- Potato – I recommend Russet or Yukon Gold.
- Broccoli florets – You can switch things up and use cauliflower if you like.
- Salt and pepper
For the cheese sauce:
- Milk – I used homemade cashew milk, but any milk will work!
- Medium or sharp cheese cheddar – This should be freshly grated, not the pre-shredded kind. Grating cheese from a block yields a smoother cheese sauce.
- Garlic powder
- Black pepper
- Puff pastry dough
How to Make Cheesy Broccoli Chicken Pot Pie
If you don’t always have time to make big dinner on a weeknight, you can make the filling in advance or even assemble the whole pot pie on Sunday and pop it in the oven for dinner on Monday.
To prepare the filling:
Sauté the onion. Heat 2 tablespoons of the butter in a large skillet over medium heat, then add the onion and cook for about 3-5 minutes, or until softened.
Cook the chicken. Sprinkle the cut chicken with half of the salt and pepper and add it to the pan; cook for about 3-4 minutes, then flip and cook the other side for a few more minutes. Sprinkle with the remaining salt and pepper and add the fresh thyme and sage. Cook until the chicken is heated through and reaches 165ºF with a meat thermometer, then transfer the chicken to a plate and set aside.
Cook the vegetables. Return the pan to medium heat and add the remaining butter. Once melted, add the vegetables and cook until softened, about 5 minutes. Season with salt and pepper, transfer to a bowl, and set aside.
To make the cheese sauce:
Prepare. Whisk 2 tablespoons of flour into a half cup of milk in a small bowl. Melt the butter in the pan over medium heat.
Warm the milk. Once the butter is melted, whisk in a half cup of milk. When the milk is warm, slowly pour in the flour and milk mixture, whisking to ensure there are no lumps. Slowly add the remaining milk and let the mixture come to a simmer and thicken as you stir it.
Add remaining ingredients. When the sauce resembles a thin gravy, whisk in the garlic, paprika and black pepper. Continue to whisk until the sauce thickens a bit more, then whisk in the cheese a little at a time. Remove the pan from the heat and whisk until the sauce is smooth.
Finish the filling. Add the veggies and chicken to the cheese sauce and stir to coat. Season with salt and pepper to taste.
Prepare the crust. Roll out the puff pastry on a parchment-covered sheet pan. Place a little flour under the pastry and on top and roll it until it fits the size of the pie dish or pan you’re using for this recipe.
Assemble. Pour the pot pie filling into a greased pan or pie dish. Place the puff pastry on top and crimp or press the edges of the crust onto the edges of the pie pan to seal it. Cut a few vents on top or prick holes in it using a fork. Whisk together the egg and 1/2 tablespoon of milk and brush the egg wash onto the top. If your pastry requires it, chill the pot pie while you preheat your oven to 375ºF.
Bake. Place the chicken pot pie onto the parchment-covered sheet pan and bake for about 40 minutes, or until the top is golden brown and flaky and the filling is bubbling up through the vents. Let the pie rest for about 15-20 minutes before serving, then garnish with fresh thyme leaves.
Tips for Success
Here are a few hints and tips to take note of:
- Grating the carrot and potato. I used the large side of a box grater to do this. If you don’t have a box grater, you can shred them using your food processor or julienne them with a knife.
- Want an extra cheesy chicken pot pie? You can add up to 12 ounces of cheese. Feel free to use a different type of cheese, or a combination of two different types.
- Catching spills. I placed the pie dish on a parchment-lined sheet pan to catch any pot pie filling that bubbles up over the edges. Burnt-on messes in the oven are the worst.
How to Store and Reheat Leftovers
Wrap the pie dish with foil or plastic wrap, or transfer leftovers to an airtight container. Refrigerate for up to 2 days. I recommend reheating in a 350ºF oven, which will re-crisp the top crust, but a microwave will be fine if you don’t have time for the oven.
Can This Recipe Be Frozen?
You can freeze the whole chicken pot pie so you have an easy dinner ready and waiting in the freezer. Assemble the pot pie, wrap it tightly, and freeze for up to 2 months. If you have a pie dish that’s safe for freezer-to-oven, you can bake it from frozen, just adding some extra time to account for the pie being frozen. Otherwise, let the pot pie thaw in the refrigerator, then bake it according to the recipe instructions.
Cheesy Broccoli Chicken Pot Pie
For the filling:
- 3 tablespoons (42 g) butter, I used salted
- ½ chopped onion
- 1 ½ pounds (680 g) boneless skinless chicken thighs, cut into ¾-1” chunks
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ tablespoon (4 g) fresh thyme leaves
- 1 tablespoon (15 g) fresh sage, chopped
- 1 tablespoon (14 g) unsalted butter
- 1 medium potato, grated
- 2 medium carrots, grated
- 5 cups (455 g) broccoli florets, roughly chopped
- salt and pepper
For the cheese sauce:
- 1 tablespoon (14 g) butter
- 2 tablespoon flour
- 2 ¼ cup (532 ml) milk, I used homemade cashew milk but any milk will work!
- 8 ounces (227 g) medium or sharp cheese cheddar, freshly grated
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- 1 package of puff pastry dough
For the egg wash:
- 1 egg
- ½ tablespoon milk
Prepare the Filling
- Heat 2 tablespoons of the butter in a large skillet over medium heat. Sprinkle the cut chicken with half of the salt and pepper. Once the butter is melted and hot, add the onion to the pan and saute for about 3-5 minutes. Add the chicken to the pan and allow the chicken to cook for about 3-4 minutes. Use a spoon or spatula to flip the chicken over and cook for an additional few minutes. Sprinkle with the remaining salt and pepper and add the fresh thyme and sage. Cook until the chicken is cooked through and reaches 165 degrees Fahrenheit with a meat thermometer. Remove the chicken from the pan and set it aside.
- Add the remaining butter to the pan and heat over medium heat. Once melted, add all of the vegetables. I recommend chopping the broccoli florets into smaller pieces before adding them to the pan. Saute the veggies for about 5 minutes, which will help soften them. It’s okay if they aren’t fully cooked as they will continue cooking when the pie goes into the oven. Season the veggies with a pinch of salt and pepper. Remove the veggies from the pan and set them aside.
Prepare the Cheese Sauce
- Whisk together 2 tablespoons of the flour along with ½ cup of the milk in a small bowl. Melt the butter in the pan over medium heat. Once the butter is melted and bubbling, add a half cup of the remaining milk to the pan and whisk together. When the milk is warm, slowly add in the slurry you created with the flour. Whisk to ensure there are no lumps. Slowly add in the remaining milk. Let the mixture bubble and begin to thicken as you stir it. When the sauce resembles a thin gravy, add the garlic, paprika and black pepper and whisk until the sauce thickens slightly. Whisk in the shredded cheese a little at a time, then remove the pan from the heat and continue whisking until the cheese is fully melted into the sauce. Pour the veggies and chicken into the pan and coat them in the cheese sauce. Season with salt and pepper to taste.
Assemble and Bake
- Roll out your puff pastry on a parchment covered sheet pan dusted with flour. Place a little flour under the pastry and on top and roll it until it will fit whatever pan or baking dish you are using.
- Pour the pot pie filling into a greased pan or pie dish of your choice. Place the rolled out pastry on top and crimp or press the edges of the pastry down onto the edges of the pie pan. Slice a few holes on top or prick holes using a fork. Make an egg wash with 1 egg and 1/2 tablespoon of milk and brush the egg wash all over the pastry top. If your pastry requires it, chill the pot pie for 20-30 minutes while you preheat your oven to 375 °F (191 °C)
- Place the pot pie onto a parchment-covered sheet pan and place it into the oven and bake at 375 °F (191 °C) for about 40 minutes, or until the top is golden brown and flaky. Top with fresh thyme leaves. Let the pie rest for about 15-20 minutes before slicing.
- Grate the carrot and potato using a box grater. I used the larger side of the grater.
- Want an extra cheesy pie? Bump the cheese up to 10 or 12 ounces! You can play around with different types of cheese too. I recommend grating a block of cheese for this dish.
- I recommend placing the pie dish on a large parchment covered sheet pan while it’s baking. This will help catch any pot pie filling that might spill over the edges of the pie dish while it’s cooking and make cleaning up easier!
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