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A golden brown Broccoli Cheddar Chicken Pot Pie sliced to show creamy filling and tender broccoli.

Broccoli Cheddar Chicken Pot Pie

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.