This broccoli cheddar chicken pot pie combines everything you love about broccoli cheddar soup with the comfort of a classic chicken pot pie. The filling is creamy and cheesy, with tender pieces of chicken and plenty of broccoli. Frozen puff pastry makes an impressive-looking topping that’s incredibly easy to assemble. It bakes up golden and crisp, and you can make the entire pot pie in one pan, from stovetop to oven. Loved this one!
As much as I love a double crust chicken pot pie, I’ll admit that it’s a labor of love. Today’s broccoli cheddar chicken pot pie takes a few shortcuts that busy families (like mine!) certainly appreciate:
- Prepare the whole meal in 1 pan
- Use pre-cooked chicken, such as rotisserie chicken (leftover turkey works too!)
- Top with store-bought frozen puff pastry
Why You’ll Love This Broccoli Cheddar Chicken Pot Pie
- Creamy, cheesy filling. Sharp cheddar cheese melts into a creamy sauce that coats every bite of chicken and broccoli.
- A shortcut topping. Store-bought puff pastry makes a golden, flaky topping without the extra work of homemade pie crust.
- A complete meal. Chicken, vegetables, and creamy sauce are all tucked beneath golden pastry for a hearty dinner!
- A great use for rotisserie chicken. Using already-cooked chicken saves time and makes this recipe extra convenient.
- Comfort food with a twist. If you love broccoli cheddar soup and homemade chicken pot pie, this recipe brings them together.
Ingredients You’ll Need & Why
- Butter, Onion, Carrots, and Garlic: These form the flavorful base of the filling.
- Flour: All-purpose flour thickens the sauce, giving the filling its creamy consistency.
- Salt, Pepper, & Nutmeg: Just a pinch of nutmeg adds a subtle flavor that complements the creamy cheddar cheese sauce. It’s common in cream-based sauces and broccoli cheese soup, and while you won’t necessarily taste it on its own, it helps round out the savory flavors.
- Chicken Broth/Stock & Milk: This combination creates a flavorful, creamy sauce without making the filling too heavy.
- Sharp Cheddar Cheese: For the best flavor and smoothest melting texture, I recommend shredding a block of sharp cheddar. Pre-shredded cheese is coated with anti-caking agents that can affect how smoothly it melts into the sauce.
- Cooked Chicken: Rotisserie chicken is a convenient choice, but leftover roasted or poached chicken works well, too. So does leftover turkey! Cut the cooked meat into bite-sized pieces so it’s easy to scoop up with the filling.
- Broccoli: You’ll need 12–16 ounces of broccoli florets. Cut any large florets into smaller pieces so they distribute evenly throughout the filling.
You’ll also need to thaw some frozen puff pastry. Depending on the size of your pan, you’ll need about 1–1.5 standard sheets. And don’t forget the egg wash for brushing on top before baking.
How to Make Broccoli Cheddar Chicken Pot Pie
You’ll prepare the filling on the stovetop, then add the puff pastry topping and bake.
A note about the pan: Either a large, shallow braiser that holds 3–3.5 quarts or a 12-inch cast-iron skillet works particularly well here because you can prepare the filling and bake the pot pie in the same pan.
If you don’t have a large shallow pan or skillet that can go from stovetop to oven, you can cook the filling in any large skillet first, then transfer it to an oven-safe baking dish, such as a 9×13-inch baking pan or any 3–3.5-quart casserole dish.
Start by cooking the onions and carrots in some butter:
Once they’ve softened, add the garlic, followed by the flour and seasonings. Stir until the flour has absorbed the liquid in the pan and coats the vegetables. Slowly pour in the chicken broth and milk, whisking until it’s all incorporated. Simmer the mixture until the sauce thickens. You want a creamy gravy-like sauce that will coat the chicken and broccoli without being too thin:
Turn off the heat and stir in the cheese, chicken, and broccoli.
No pre-cooking the broccoli needed! The oven time is plenty.
Set the filling aside to cool slightly while you prepare the puff pastry topping.
Unroll the thawed puff pastry sheet(s) and use a rolling pin to gently roll it out a little thinner. Using a pizza cutter or sharp knife, cut the pastry into squares or rectangles about 2.5–3 inches in size. These don’t need to be perfect.
Why cut the pastry into squares? This makes the topping easy to assemble without worrying about rolling out one large piece to fit your baking dish. The smaller pieces bake more evenly and have plenty of flaky edges that turn crisp and golden. It’s just an easy way to make your pot pie look like you spent hours making it! 😉
Arrange the dough pieces over the filling, overlapping them slightly until the top is covered:
Don’t forget the egg wash! Egg wash gives the crust its golden, glistening sheen. Without it, your puff pastry will look a little dull. It’s a common step in pie-making, and for many other doughs and pastries. Simply whisk 1 egg with 1 Tablespoon of milk. (I just use a fork.) Brush it lightly over the pastry topping and sprinkle with a little flaky sea salt if you’d like:
Keep an eye on the topping as it bakes. If the outer edges of the puff pastry are browning faster than the center, you can make a quick homemade pie shield: Fold a large square of foil in half, and cut a half-circle in the center of the folded edge. When unfolded, you’ll have a foil square with a circle cut out of the center. Loosely place it over the baking dish and continue baking until the pastry is deeply golden brown all over.
Let the pot pie cool for about 10 minutes before you dig in. The filling will be very hot straight from the oven, and resting helps it settle and thicken a little more.
Yes! Prepare the filling, let it cool, and refrigerate it in a covered container for up to 2 days. When you’re ready to bake, reheat the filling gently on the stovetop until hot, adding a splash of broth or milk if needed to thin the sauce. Transfer it to your baking dish if necessary, then top with freshly cut puff pastry pieces, brush with egg wash, and bake as directed.
For the flakiest topping, I recommend adding the puff pastry shortly before baking. Puff pastry can absorb moisture from the filling while sitting in the refrigerator, which may affect how well it puffs.
Fresh broccoli gives this pot pie the best texture. Frozen broccoli has more moisture and can become softer as it bakes. If you use frozen broccoli, thaw it completely and drain it very well before adding it to the filling.
Of course! Sharp cheddar gives this pot pie its classic broccoli cheddar flavor, but you can replace some of it with another good melting cheese. Monterey Jack or Gruyère would both work well. For the most recognizable broccoli cheddar flavor, keep at least some sharp cheddar in the mix.
You can, though the baking instructions may be different. A traditional pie crust, homemade rough puff pastry, or homemade biscuit topping would also work, but the baking time and texture will vary. If you use another topping, follow the baking directions for that particular dough and make sure the filling is hot throughout before serving.
Broccoli Cheddar Chicken Pot Pie Tools
Pastry Brush
This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below!
Print
Broccoli Cheddar Chicken Pot Pie
- Prep Time: 1 hour (includes cooling)
- Cook Time: 50 minutes
- Total Time: 1 hour 50 minutes
- Yield: serves 6–8
- Category: Dinner
- Method: Baking, Cooking
- Cuisine: American
Description
This broccoli cheddar chicken pot pie combines a creamy, cheesy filling packed with chicken and broccoli with a golden, flaky puff pastry topping. Use rotisserie chicken and store-bought puff pastry to keep the preparation simple, and you can make the whole meal in 1 pan!
Ingredients
- 4 Tablespoons (56g) unsalted butter
- 3/4 cup (98g) diced yellow or sweet onions
- 1 and 1/2 cups (195g) diced carrots
- 4 garlic cloves, minced
- 1 and 1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/2 cup (62g) all-purpose flour (spooned & leveled)
- 1 and 1/2 cups (360g/ml) chicken broth/stock
- 1 and 1/2 cups (360g/ml) whole milk
- 8 ounces (226g) sharp cheddar cheese, freshly shredded (2 cups)
- 3 cups (1 lb/454g) cooked chicken, cut into bite-sized pieces
- 12–16 ounces (340–454g) broccoli florets, cut into bite-sized pieces
Topping
- 1–1.5 sheets frozen puff pastry, thawed but still cold (about 245–368g)
- egg wash: 1 large egg beaten with 1 Tablespoon (15g/ml) milk
- optional: flaky sea salt
Instructions
- Make the filling: In a large oven-safe skillet (such as a 3-quart braiser or a 12-inch cast-iron skillet), melt the butter over medium heat. Add the onions and carrots and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
- Preheat the oven to 400°F (204°C).
- Add the flour, salt, pepper, and nutmeg, and stir until the flour coats the vegetables and no dry flour remains. In a slow and steady stream, pour in the chicken broth and milk. Whisk until smooth, then reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 10 minutes.
- Remove from heat, then stir in the shredded cheese, chicken, and broccoli. If your pan is not oven-safe, transfer the filling to a lightly greased 3–3.5-quart casserole dish. Set aside to cool slightly while you prepare the puff pastry topping.
- For the topping: On a lightly floured work surface using a lightly floured rolling pin, roll one sheet of thawed puff pastry dough into a square or rectangle that’s about 1/8-inch thick or slightly thinner. Using a pizza cutter or a sharp knife, cut into squares or rectangles about 2.5–3 inches in size. Arrange the puff pastry pieces over the filling, overlapping them slightly. If you run out of pastry pieces before you’ve covered the entire surface, roll out a second sheet of puff pastry and cut more pieces. Lightly brush the top with egg wash and sprinkle with flaky sea salt, if using.
- Bake for 30–35 minutes, or until the puff pastry is puffed and deeply golden brown and the filling is bubbling around the edges. If the puff pastry is browning unevenly, rotate the pan halfway through baking, and add a DIY pie crust shield if needed (see Note).
- Remove from the oven and cool for 10 minutes before serving. Store leftovers covered tightly in the refrigerator for up to 4 days.
Notes
- Make Ahead & Freezing Instructions: The filling can be prepared up to 2 days in advance. Let it cool, cover tightly, and refrigerate. When ready to bake, reheat the filling gently on the stovetop until hot, adding a splash of broth or milk if needed to loosen the sauce. Transfer to your baking dish if necessary, then top with freshly prepared puff pastry pieces and bake as directed. The baked pot pie can be frozen for up to 2–3 months. Thaw overnight in the refrigerator, then reheat, covered loosely with foil, at 375°F (191°C) until heated through.
- Special Tools (affiliate links): Large oven-safe skillet such as a braiser or cast-iron skillet | Whisk | Spatula | Rolling Pin | Pizza Cutter | Pastry BrushÂ
- Can I use a pie crust topping instead? Yes. Follow the instructions from this skillet pot pie.
- Can I use a biscuit topping instead? Biscuits are a great alternative to pie crust for a pot pie. You can skip the bottom pie crust and use the biscuit topping from this biscuit vegetable pot pie.
- DIY Pie Crust Shield: If the topping is browning faster around the edges than in the center, cover it with a DIY pie crust shield. Fold a large square of aluminum foil in half, and cut a half-circle in the center of the folded edge. When unfolded, you’ll have a foil square with a circle cut out of the center. Place it over the pie and continue baking.
- Can I assemble the entire pot pie ahead of time? For the flakiest topping, I recommend adding the puff pastry shortly before baking. Puff pastry can absorb moisture from the filling while sitting in the refrigerator, which may affect how well it puffs.
- Can I use frozen broccoli? Fresh broccoli gives this pot pie the best texture. Frozen broccoli has more moisture and can become softer as it bakes. If you use frozen broccoli, thaw it completely and drain it very well before adding it to the filling.
- Can I use a different cheese? Of course! Sharp cheddar gives this pot pie its classic broccoli cheddar flavor, but you can replace some of it with another good melting cheese. Monterey Jack or Gruyère would both work well. For the most recognizable broccoli cheddar flavor, keep at least some sharp cheddar in the mix.
