Cheesy Broccoli Chicken Pot Pie
A puff pastry crust makes this Cheesy Broccoli Chicken Pot Pie easy and delicious!
Servings: 6 servings
Equipment
Ingredients
For the filling:
- 3 tablespoons (42 g) salted butter divided
- 1 ½ pounds (680 g) boneless skinless chicken thighs cut into ¾-1” chunks
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ chopped onion
- ½ tablespoon fresh thyme leaves
- 1 tablespoon fresh sage chopped
- 1 medium potato grated
- 2 medium carrots grated
- 5 cups (455 g) broccoli florets roughly chopped
- Salt and pepper to taste
For the cheese sauce:
- 2 tablespoons flour
- 2 ¼ cup (532 ml) milk I used homemade cashew milk but any milk will work!
- 1 tablespoon (14 g) salted butter
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- 8 ounces (227 g) medium or sharp cheese cheddar freshly grated
- 1 package of puff pastry dough
For the egg wash:
- 1 egg
- ½ tablespoon milk
Instructions
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.1 ½ pounds boneless skinless chicken thighs, ½ teaspoon salt, ½ teaspoon black pepper, ½ chopped onion, ½ tablespoon fresh thyme leaves, 1 tablespoon fresh sage, 2 tablespoons . salted butter
- 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.1 medium potato, 2 medium carrots, 5 cups broccoli florets, Salt and pepper, 1 tablespoons . salted butter
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 to taste.2 tablespoons flour, 2 ¼ cup milk, 1 tablespoon salted butter, ½ teaspoon garlic powder, ¼ teaspoon paprika, ¼ teaspoon black pepper, 8 ounces medium or sharp cheese cheddar
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.1 package of puff pastry dough
- 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)1 egg, ½ tablespoon milk
- 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.
Video
Notes
- 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!
Nutrition
Serving: 1 serving | Calories: 597 kcal | Carbohydrates: 34 g | Protein: 29 g | Fat: 39 g | Saturated Fat: 11 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 18 g | Trans Fat: 1 g | Cholesterol: 149 mg | Sodium: 437 mg | Potassium: 677 mg | Fiber: 3 g | Sugar: 7 g
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