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 Brush
- 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.