Comfort food is a staple in any kitchen, offering a warm embrace through familiar and heartwarming flavors. The Broccoli Cheddar Chicken Pot Pie encapsulates this essence perfectly, combining rich, creamy cheddar cheese with tender chicken and nutritious broccoli, all encased in a flaky pie crust. This dish not only brings a touch of gourmet to your everyday dining table but also serves as a delightful way to sneak some greens into your family’s diet.
Broccoli Cheddar Chicken Pot Pie
This recipe for Broccoli Cheddar Chicken Pot Pie is ideal for those evenings when you crave something satisfying yet simple to prepare. The blend of cheddar and creamy chicken filling, punctuated with vibrant broccoli florets, creates a comforting meal that’s perfect for any season. Whether it’s a chilly winter night or a breezy summer evening, this pot pie promises to be a hit with everyone.
- Preparation time: 20 minutes
- Cooking time: 45 minutes
- Serving: 6 people
- Equipment: 9-inch pie dish, skillet, pastry brush
Recipe Title: Broccoli Cheddar Chicken Pot Pie
Ingredients:
- 2 pie crusts, unbaked
- 2 tablespoons butter
- 1/2 white onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 4 oz cream cheese, softened
- 1/4 teaspoon ground mustard
- 2 cups sharp cheddar cheese, grated and divided
- 3 cups cooked chicken, chopped or shredded
- 1 1/2 cups frozen broccoli florets
- Kosher salt and freshly ground black pepper, to taste
- 1 egg, beaten with 1 tablespoon water for egg wash
Directions:
- Preheat your oven to 350°F (175°C). Grease your pie dish with butter or nonstick spray and line it with one of the pie crusts.
- In a large skillet, melt the butter over medium-high heat. Add the chopped onion, and cook until it starts to soften, about 2 minutes.
- Add the minced garlic and continue to cook for 1 minute. Stir in the flour and cook for another minute.
- Gradually pour in the milk, stirring continuously. Add the cream cheese and keep stirring until the cheese melts and the mixture thickens.
- Remove the skillet from heat. Season with ground mustard, salt, and pepper. Stir in 1 1/2 cups of grated cheddar cheese until melted.
- Mix in the broccoli and chicken into the skillet, ensuring they are well coated with the sauce.
- Pour the filling into the prepared pie crust. Sprinkle the remaining cheddar cheese over the top.
- Cover with the second pie crust. Seal the edges by folding and crimping them. Cut four slits in the top to allow steam to escape.
- Brush the top crust with the egg wash.
- Bake in the preheated oven until the crust is golden brown, about 40-45 minutes.
- Let the pie rest for 10 minutes before serving to allow the filling to set.
This delightful Broccoli Cheddar Chicken Pot Pie is more than just a meal; it’s a comforting experience that brings simplicity and warmth to your dining table. Enjoy the creamy, cheesy filling and tender vegetables all wrapped in a crispy crust, making each bite a perfect balance of flavor and texture.