There’s something magical about a golden-crusted pot pie fresh from the oven, and this Broccoli Cheddar Chicken Pot Pie delivers all that comfort with a protein-packed twist that’ll keep your family satisfied for hours.
I still remember the first time I made pot pie for my grandchildren on a chilly autumn evening. The kitchen windows steamed up as the pie baked, and that buttery, flaky crust turned the most beautiful golden brown. When I cut into it, the creamy cheddar sauce bubbled up around tender chicken and bright green broccoli florets. My youngest grandson, who usually turns his nose up at vegetables, asked for seconds. That’s when I knew this recipe was a keeper. What makes it even better is how simple it comes together using rotisserie chicken from the store, which means less time cooking and more time around the table with the people you love. Your kitchen’s about to smell incredible!
What Makes This Broccoli Cheddar Chicken Pot Pie So Special
I’ve been making pot pies since my three children were young, and this version has become my go-to because it strikes the perfect balance between hearty comfort food and practical weeknight cooking. The homemade cheddar sauce brings so much more flavor than anything from a can, and you can taste the difference in every single bite.
- Uses rotisserie chicken for a complete dinner in about an hour without spending all day in the kitchen
- Packs 49 grams of protein per serving, making it genuinely filling and satisfying for active families
- Features a rich, homemade cheddar cheese sauce made with cream cheese and sharp cheddar instead of canned soup
- Works as a true one-dish meal with protein, vegetables, and that flaky pastry crust all in one beautiful pie
- Comes together with refrigerated pie crust, so even novice bakers can achieve that bakery-quality golden top
- Reheats beautifully for next-day lunches or easy meal prep throughout the week
The broccoli adds a fresh element that keeps this pot pie from feeling too heavy, and the combination of sharp cheddar with a hint of cream cheese creates the kind of sauce that makes everyone want to scrape their plates clean.
Key Players in This Recipe
Rotisserie Chicken: I always keep one of these on hand because it transforms a recipe that might take two hours into something you can have on the table in sixty minutes. The chicken is already seasoned and juicy, which means you’re building on flavor that’s already there.
Sharp Cheddar Cheese: In my kitchen, I prefer freshly grated sharp cheddar because pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly. The sharp variety brings a bold, tangy flavor that stands up beautifully to the cream cheese.
Onion and Chive Cream Cheese: This ingredient creates the base of our sauce and adds a subtle onion flavor throughout. If you only have plain cream cheese in your refrigerator, just add a teaspoon of onion powder and you’ll get a similar result.
Broccoli Florets: I’ve learned that steaming the broccoli until it’s just crisp-tender is crucial because it continues cooking while the pie bakes. Overcooked broccoli turns mushy and loses that bright green color we want.
Refrigerated Pie Crust: These store-bought crusts have come a long way, and they save you the time and mess of making pastry from scratch. Just remember to bring them to room temperature as the package directs so they’re easier to work with.
Whole Milk: The milk helps create that creamy, pourable sauce that coats every piece of chicken and broccoli. I find that whole milk gives the richest texture, though you could use 2% if that’s what you have.
Green Onions: These add a mild, fresh onion flavor to the sauce without overpowering the other ingredients. Betty always starts with green onions when she wants onion flavor that’s gentle enough for the whole family.
How to Make Broccoli Cheddar Chicken Pot Pie
Step 1. Preheat your oven to 350°F and fit one pie crust into a lightly greased 9-inch deep dish pie pan, leaving enough overhang to crimp with the top crust later. I’ve found that pressing the crust gently into the corners prevents any gaps where filling might leak through.
Step 2. Melt the butter in a medium skillet over medium-high heat and cook the chopped green onions for 1 to 2 minutes until they’ve softened. Through years of making this, I learned that this quick sauté brings out their sweet flavor without any harsh bite.
Step 3. Add the milk and cream cheese to the skillet, stirring over medium heat until the cream cheese has completely melted into the milk. Betty’s tip: Cut the cream cheese into smaller chunks before adding it so it melts faster and more evenly.
Step 4. Stir in the garlic salt, black pepper, and ground mustard, then dissolve the flour in 3 tablespoons of cold milk to create a smooth slurry. After trial and error, I discovered that dissolving the flour in cold milk first prevents those frustrating lumps in your sauce.
Step 5. Whisk the flour mixture into the sauce and cook over medium-high heat, stirring constantly until it thickens, then lower the heat and simmer for 2 minutes. The key I discovered is to keep stirring so nothing sticks to the bottom of your pan.
Step 6. Mix in 1 1/2 cups of the shredded cheddar and stir until it’s completely melted and smooth, then remove from heat and fold in the chopped chicken and broccoli. I’ve learned that adding the chicken and vegetables off the heat keeps them from overcooking.
Step 7. Pour the filling into your prepared pie shell and sprinkle the remaining 1/2 cup cheese over the top, then fit the second crust on top and crimp the edges together before cutting 4 slits in the center. Betty always cuts those slits in a decorative pattern because presentation matters, even for family dinners.
Step 8. Brush the entire top crust with the egg wash mixture and bake for 40 to 45 minutes until the crust turns golden brown, then let it rest for 10 minutes before slicing. My family prefers when I let it rest because the filling sets up just enough for clean, beautiful slices.
Keeping This Pot Pie Fresh
I typically store leftover Broccoli Cheddar Chicken Pot Pie covered with aluminum foil or transferred to an airtight container in the refrigerator, where it stays fresh for up to 3 days. The crust softens slightly as it sits, but the flavors actually deepen overnight, which my husband loves. Just reheat individual slices in the microwave for a quick lunch, or warm larger portions in a 350°F oven for about 20 minutes.
Betty’s freezing method works well for this recipe if you want to make it ahead for busy weeks. Let the pie cool completely, then wrap it tightly in plastic wrap followed by aluminum foil before freezing for up to 2 months. When you’re ready to enjoy it, thaw overnight in the refrigerator and reheat covered with foil in a 350°F oven until warmed through.
For the best texture, I reheat by covering the pie with foil to prevent the crust from over-browning while the filling warms. If you want to crisp up the top crust, remove the foil for the last 5 minutes of reheating. The egg wash you applied before baking helps the crust stay relatively flaky even after storage.
Perfect Partners for Broccoli Cheddar Chicken Pot Pie
- Simple Garden Salad: A crisp mix of lettuce, tomatoes, and cucumbers with a light vinaigrette cuts through the richness of the cheesy filling and adds fresh crunch to your plate. Try pairing this with my Christmas Salad Recipe for a festive twist.
- Roasted Green Beans: These provide a slightly charred, savory contrast to the creamy pot pie while adding another serving of vegetables to round out the meal.
- Cranberry Sauce: The sweet-tart flavor of cranberry sauce pairs beautifully with chicken pot pie, especially during fall and winter months when you want that holiday feeling.
- Buttermilk Biscuits: If you have biscuit lovers in your family like I do, serve a few warm biscuits on the side for soaking up any extra cheese sauce.
- Apple Slaw: A crunchy slaw made with shredded apples, cabbage, and a tangy dressing brings brightness and acidity that balances the rich, cheesy filling perfectly.
- Mashed Sweet Potatoes: For an extra-hearty meal, creamy mashed sweet potatoes add natural sweetness and make this dinner feel like a special Sunday supper. Check out my Sweet Potato Cranberry Gratin for another delicious option.
FAQs
I recommend using fresh broccoli that you steam yourself because frozen broccoli often releases too much water as it bakes, which can make your filling watery. If you must use frozen, thaw it completely and squeeze out all the excess moisture before adding it to the filling.
Many home cooks find success with a standard 9-inch pie dish, though you may have a bit of extra filling. Betty’s solution is to bake any extra filling in a small ramekin alongside the pie and enjoy it as a crustless pot pie portion.
To prevent this from becoming soggy, I assemble the entire pie but don’t bake it until you’re ready to serve. Cover it tightly with plastic wrap and refrigerate for up to 24 hours, then brush with egg wash and bake as directed, adding an extra 5 to 10 minutes to the baking time.
Broccoli Cheddar Chicken Pot Pie
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Lightly spray a 9-inch deep dish pie dish with cooking spray. Fit one pie crust into the dish leaving enough overhang to crimp with the top crust. Set aside.
- In a medium-size skillet over medium-high heat melt the butter. Cook the green onion just until softened, around 1 to 2 minutes.
- Add the milk and cream cheese. Cook over medium heat stirring until the cream cheese has melted. Add the garlic salt, black pepper, and ground mustard.
- Dissolve flour in 3 tablespoons cold milk until dissolved. If needed, add more milk 1 tablespoon at a time. Whisk the flour slurry into the sauce. Cook over medium-high stirring constantly until thickened. Once the sauce begins to thicken lower the heat and simmer for 2 minutes.
- After 2 minutes mix in 1 1/2 cups shredded cheese. Stir until melted.
- Remove from the heat and add the chopped chicken and broccoli florets. Mix until combined then pour into the pie shell. Sprinkle the top with the remaining 1/2 cup shredded cheese.
- Fit the second crust on top. Fold and crimp the edges of the two pie crusts together. Cut 4 slits in the middle of the pie.
- Whisk together the egg and cold water and brush over the entire crust.
- Bake for 40 to 45 minutes until golden. Rest for 10 minutes before serving.
