Broccoli Cheddar Chicken Pot Pie

Indulge in the ultimate comfort food with our mouthwatering Broccoli Cheddar Chicken Pot Pie recipe! This classic dish combines tender chicken, nutritious broccoli, and creamy cheddar cheese in a golden, flaky pie crust. Whether you’re craving a cozy dinner for the family or looking to impress guests, this hearty pot pie is sure to hit the spot. Let’s dive into the recipe and discover how to create this comforting masterpiece!

Ingredients

For the Filling:

• 2 cups cooked chicken, shredded or diced
• 2 cups broccoli florets, blanched
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water

Instructions

Step 1: Prepare the Pie Crust

1. In a large bowl, whisk together the flour and salt.
2. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

1. In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until softened.
2. Sprinkle the flour over the onion and garlic, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste.
3. Gradually pour in the chicken broth and heavy cream, stirring constantly to prevent lumps from forming.
4. Bring the mixture to a simmer, then reduce the heat and cook until thickened.
5. Stir in the cooked chicken, blanched broccoli, and shredded cheddar cheese. Season with salt and pepper to taste.

Step 3: Assemble the Pot Pie

1. Preheat your oven to 375°F (190°C).
2. Roll out the chilled pie dough on a lightly floured surface until it’s large enough to fit your pie dish.
3. Transfer the dough to a greased pie dish, gently pressing it into the bottom and up the sides.
4. Pour the chicken and broccoli mixture into the pie crust, spreading it out evenly.
5. Roll out the remaining pie dough and place it over the filling. Trim any excess dough and crimp the edges to seal.
6. Use a knife to make several small slits in the top crust to allow steam to escape.
7. Optional: Brush the top crust with beaten egg for a golden finish.

Step 4: Bake the Pot Pie

1. Place the pot pie on a baking sheet to catch any drips, and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
2. Allow the pot pie to cool for a few minutes before serving.

Cook Notes and Variations

• Vegetarian Option: Omit the chicken and use vegetable broth instead of chicken broth for a delicious vegetarian version of this pot pie.
• Add Bacon: For an extra burst of flavor, add cooked and crumbled bacon to the filling before baking.
• Herb Infusion: Enhance the flavor of the filling by adding fresh herbs such as thyme, rosemary, or parsley.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought pie crust instead of making it from scratch? A: Yes, store-bought pie crust can be used as a time-saving alternative. Simply follow the package instructions for rolling out and fitting the crust to your pie dish.

Q: Can I freeze the pot pie for later? A: Yes, this pot pie can be assembled and frozen before baking. Wrap the unbaked pie tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. When ready to bake, remove the wrapping and bake the frozen pot pie in a preheated oven for 60-75 minutes, or until heated through and bubbly.

Q: Can I use different vegetables in the filling? A: Absolutely! Feel free to customize the filling with your favorite vegetables such as peas, carrots, or mushrooms. Just be sure to blanch or cook them until tender before adding them to the filling.

Keto and Low-Carb Version

For a keto or low-carb version of this Broccoli Cheddar Chicken Pot Pie, you can make the following modifications:

• Crust Alternative: Substitute the traditional pie crust with a low-carb crust made from almond flour or coconut flour.
• Thicken with Xanthan Gum: Use xanthan gum as a thickening agent instead of flour in the filling to keep it keto-friendly.
• Dairy-Free Option: Replace the heavy cream and cheese with dairy-free alternatives such as coconut cream and nutritional yeast.

In conclusion, our Broccoli Cheddar Chicken Pot Pie is the epitome of comfort food goodness. With its flaky crust, creamy filling, and cheesy topping, this dish is sure to become a family favorite. Whether you’re craving a cozy weeknight meal or planning a special dinner, this pot pie is the perfect choice. So, gather your ingredients and get ready to enjoy a delicious and satisfying meal that will warm both body and soul!