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Slice of chicken pot pie showing creamy cheddar filling with broccoli and chicken

Broccoli Cheddar Chicken Pot Pie

A comforting, protein-packed pot pie featuring rotisserie chicken, tender broccoli florets, and a rich homemade cheddar cheese sauce wrapped in golden, flaky pastry crust.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 762
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package refrigerated pie crust 14 oz, brought to room temperature per instructions
  • 2 tbsp light butter or salted butter
  • 3 green onions chopped
  • 1 cup whole milk plus 3 tablespoons
  • 4 oz onion & chive cream cheese softened
  • 1.5 tsp garlic salt
  • 0.5 tsp black pepper
  • 0.125 tsp ground mustard
  • 2 tbsp all-purpose flour
  • 2 cups shredded sharp cheddar cheese divided
  • 3 cups rotisserie chicken roughly chopped
  • 1.5 cups broccoli florets steamed crisp tender and chopped
  • 1 large egg beaten with 1 tablespoon water

Equipment

  • 9-inch deep dish pie dish
  • Medium-size skillet
  • whisk
  • Measuring cups and spoons
  • Cheese grater

Method
 

  1. 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.
  2. In a medium-size skillet over medium-high heat melt the butter. Cook the green onion just until softened, around 1 to 2 minutes.
  3. 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.
  4. 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.
  5. After 2 minutes mix in 1 1/2 cups shredded cheese. Stir until melted.
  6. 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.
  7. 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.
  8. Whisk together the egg and cold water and brush over the entire crust.
  9. Bake for 40 to 45 minutes until golden. Rest for 10 minutes before serving.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Don't overcook the broccoli - leave slightly crisp as it will finish cooking while baking. Can use plain cream cheese with 1 teaspoon onion powder if you don't have chive & onion cream cheese. Can add other vegetables like peas, carrots, or celery. Use freshly grated cheese for best flavor. Chicken should be fully cooked before adding. Can use leftover roasted, grilled, or poached chicken. Allow pie to rest 10 minutes before slicing for cleaner cuts. Egg wash creates golden brown crust.
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