Indulge in the ultimate comfort food with this Broccoli Cheddar Chicken Pot Pie, a mouthwatering mashup of two beloved classics. Combining the creamy richness of Broccoli Cheddar Soup with the hearty, flaky goodness of a traditional Chicken Pot Pie, this recipe is a game-changer for any home cook. Perfect for using up leftover chicken and frozen pie crusts, it’s a quick, easy, and utterly delicious meal that’s sure to become a family favorite.
Ingredients
- 2 pie crusts, unbaked
- 2 tablespoons butter
- 1/2 white onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 4 oz cream cheese, softened
- 1/4 teaspoon ground mustard
- 2 cups sharp cheddar cheese, grated and divided
- 3 cups cooked chicken, chopped or shredded
- 1 1/2 cups frozen broccoli florets
- Kosher salt and freshly ground black pepper, to taste
- 1 egg
Preparation
- Preheat oven to 350°F and grease a 9-inch pie dish. Line with one pie crust and set aside.
- Melt butter in a skillet over medium-high heat. Sauté onion for 2 minutes, then add garlic for 1 minute.
- Stir in flour, cook for 1 minute, then gradually add milk and cream cheese. Stir until thickened and season with mustard, salt, and pepper.
- Turn off heat, stir in 1 1/2 cups cheddar, then mix in broccoli and chicken.
- Pour filling into pie crust, top with remaining cheese, and cover with second crust. Seal edges, cut slits, and brush with egg wash.
- Bake for 40-45 minutes until golden. Let rest 10 minutes before serving.
Enjoy this creamy, cheesy, and flaky masterpiece that’s perfect for any occasion!
