Cheddar Broccoli Chicken Pot Pie Recipe
This Cheddar Broccoli Chicken Pot Pie features a flaky homemade crust filled with a creamy, cheesy mixture of chicken, broccoli, and carrots. Perfectly seasoned and baked to golden perfection, this comforting dish combines tender chicken breast with sharp cheddar cheese and fresh vegetables, making it an irresistible family favorite.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
For the crust:
- 1 cup all purpose flour
- ¼ teaspoon salt
- ⅓ cup COLD salted butter (or regular unsalted butter will work just fine)
- 1 egg yolk (not the full egg, just the yolk)
- 1-3 tablespoons unsweetened almond milk
- Extra flour for dusting
For the cheese filling:
- 2 tablespoons butter
- ¼ cup all purpose flour (or sub whole wheat or gluten free all purpose flour)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 ¾ cups unsweetened cashew milk, almond milk or regular milk
- 8 ounces sharp cheddar cheese (about 2 cups shredded cheddar cheese)
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- ½ tablespoon olive oil or avocado oil
- 1 pound boneless skinless chicken breast, cut into cubes
- 4 cups small broccoli florets
- 2 medium carrots, sliced
Extras:
- 1 egg, for egg wash
Instructions
- Prepare the crust: In a mixing bowl, combine 1 cup flour and ¼ teaspoon salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon almond milk gradually until dough starts to come together. Add more almond milk if needed. Form dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
- Cook the chicken: Heat ½ tablespoon olive oil or avocado oil in a skillet over medium heat. Add the cubed chicken breast and cook until no longer pink in the center, about 5-7 minutes. Remove from pan and set aside.
- Sauté the vegetables: In the same skillet, add the broccoli florets and sliced carrots. Cook for 3-5 minutes until slightly tender but still crisp. Remove and set aside.
- Make the cheese sauce: In a saucepan, melt 2 tablespoons butter over medium heat. Stir in ¼ cup flour, onion powder, and garlic powder. Cook for 1-2 minutes to remove the raw flour taste, stirring constantly. Gradually whisk in the milk (cashew, almond, or regular), ensuring the mixture is smooth. Cook until the sauce thickens, about 5 minutes. Remove from heat and stir in shredded cheddar cheese, salt, and pepper until cheese is melted and combined.
- Combine filling: Add cooked chicken, broccoli, and carrots to the cheese sauce. Stir gently to combine all ingredients evenly.
- Assemble the pot pie: Preheat oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a circle large enough to cover a 9-inch pie dish. Pour the filling into the pie dish. Cover with the rolled-out dough, trimming excess and sealing edges by crimping. Cut a few slits on top for steam to escape.
- Apply egg wash: Beat the remaining whole egg and brush over the top crust to achieve a golden brown finish.
- Bake: Place the assembled pot pie on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until crust is golden and filling is bubbly.
- Cool and serve: Allow the pot pie to cool for 10 minutes before slicing. Serve warm and enjoy your homemade cheddar broccoli chicken pot pie.
Notes
- Substitute all-purpose flour with gluten free flour for a gluten free version.
- Use almond or cashew milk for a dairy-free alternative, but ensure to check cheese compatibility or use vegan cheese.
- The vegetables can be swapped or increased depending on preference, such as adding peas or mushrooms.
- Chilling the crust dough before rolling helps create a flakier crust.
- Use leftover cooked chicken to save time in preparing the filling.
- Ensure to create slits on the top crust to prevent sogginess by allowing steam to escape during baking.
