Easy Broccoli Cheddar Chicken Pot Pie for Cozy Nights

There is something magical about a golden crust on a crisp autumn evening.

You want a meal that feels like a warm hug. This Broccoli Cheddar Chicken Pot Pie is exactly that. It is creamy, cheesy, and so very satisfying. Your whole family will love every bite.

Why This Recipe Is a Winner

This dish is a total crowd-pleaser for picky eaters. It combines tender chicken with a rich, velvety cheese sauce. The broccoli adds a fresh pop of color and nutrition.

It is perfect for those busy back-to-school weeknights. You can have it in the oven in just 20 minutes. It delivers restaurant-quality comfort right in your own kitchen.

Simple Cooking Steps

Making a homemade pot pie might sound intimidating. I promise you that it is completely doable and simple. We use pre-made crusts to keep things stress-free. The sauce comes together quickly in just one saucepan.

Ingredients You’ll Need

Most of these items are likely already in your pantry or fridge.

• 2 (9-inch) unbaked pie crusts
• 2 cups cooked chicken breast, shredded
• 2 cups fresh broccoli florets, chopped small
• 1.5 cups sharp cheddar cheese, shredded
• 1/4 cup unsalted butter
• 1/2 small yellow onion, finely diced
• 1/3 cup all-purpose flour
• 1.5 cups chicken broth
• 1/2 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Step-by-Step Directions

1. Preheat your oven to 400°F (200°C).
2. Steam broccoli florets for 3 minutes until slightly tender; drain well.
3. In a large saucepan, melt butter and sauté onion until translucent.
4. Whisk in flour and cook for 1 minute to create a roux.
5. Gradually whisk in chicken broth and milk until thickened.
6. Stir in spices, chicken, broccoli, and 1 cup of cheddar cheese.
7. Place one crust into a pie plate and pour in the filling.
8. Sprinkle remaining cheese on top and cover with the second crust.
9. Seal the edges and cut small slits in the top for steam.
10. Bake for 30 to 35 minutes until the crust is golden brown.

Best Ways to Enjoy It

Let the pie rest for 10 minutes before slicing it. This helps the creamy cheese sauce set perfectly. Serve it warm with a simple side salad. It is the ultimate cozy family meal for a chilly night.

How to Store Leftovers

Store any leftovers in the fridge for up to three days. Cover the pie plate tightly with foil or plastic wrap. To reheat, use the oven at 350°F for 15 minutes. This keeps the pastry crust nice and flaky.

Tips for Best Results

• Don’t skip steaming the broccoli or it might stay too crunchy.
• Use sharp cheddar for the most bold and delicious flavor.
• Seal the crust edges tightly to keep the filling inside.
• Chop the broccoli into small bits so kids won’t pick them out.
• For a shiny finish, brush the top crust with an egg wash.
• Use a rotisserie chicken to save even more time.

Ways to Switch It Up

• Swap chicken for leftover holiday turkey in the winter.
• Add a handful of peas or carrots for more color.
• Use a gluten-free pie crust to suit dietary needs.
• Try pepper jack cheese for a little spicy kick.

Common Questions

Can I use frozen broccoli?

Yes, you can use frozen broccoli for this recipe. Just make sure to thaw and drain it completely first. This prevents the filling from becoming too watery.

Can I make this ahead of time?

You can prepare the filling a day in advance. Store it in the fridge until you are ready. Assemble and bake just before you want to eat.

I hope this cozy recipe brightens your fall evenings. Give it a try and let every cheesy bite warm you up. Happy cooking!

— Lidia

Broccoli Cheddar Chicken Pot Pie

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 6 servings

Calories 580 kcal

Ingredients

  

• 2 (9-inch) unbaked pie crusts
• 2 cups cooked chicken breast, shredded
• 2 cups fresh broccoli florets, chopped small
• 1.5 cups sharp cheddar cheese, shredded
• 1/4 cup unsalted butter
• 1/2 small yellow onion, finely diced
• 1/3 cup all -purpose flour
• 1.5 cups chicken broth
• 1/2 cup whole milk
• 1/2 tsp sal t
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

 

• Preheat oven to 400°F (200°C).
• Steam broccoli florets for 3 minutes until slightly tender but still firm; drain well.
• In a large saucepan, melt butter over medium heat and sauté onion until translucent, approximately 5 minutes.
• Whisk in flour and cook for 1 minute to create a roux.
• Gradually whisk in chicken broth and milk, bringing to a simmer and whisking constantly until thickened.
• Remove from heat and stir in salt, pepper, garlic powder, shredded chicken, steamed broccoli, and 1 cup of cheddar cheese.
• Place one pie crust into a 9-inch pie plate and pour the chicken mixture into the crust.
• Sprinkle the remaining 1/2 cup of cheese over the filling and top with the second pie crust.
• Seal the edges and cut small slits in the top for steam to escape.
• Bake for 30 to 35 minutes, or until the crust is golden brown, then let stand for 10 minutes before serving.