Broccoli Cheddar Pot Pie

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Broccoli Cheddar Pot Pie is packed with cheesy broccoli, seasoned chicken, and tender carrots, then crowned with flaky puff pastry crust, and baked until golden!

Prep Time30

Cook Time40

Total Time1 10

Course: Dinner

Cuisine: American

Keyword: Broccoli Cheddar Pot Pie

Servings: servings

Author: Chelsea Lords

Cost: $16.12

Equipment

Pie pan 10-inch, glass

Ingredients

1 sheet frozen puff pastry dough see note 3
4 tablespoons unsalted butter divided
1-1/4 cups diced yellow onion see note 1
1-1/4 cups diced carrots
2 garlic cloves minced, optional
2 tablespoons flour
1-3/4 cup whole milk
3/4 teaspoon paprika
3/4 teaspoon ground mustard
1/4 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chicken bouillon powder
2 cups finely diced frozen broccoli
1-1/2 cups chopped rotisserie chicken
1/2 cup freshly grated Parmesan cheese see note 2
1 cup freshly shredded sharp Cheddar cheese divided
1 large egg

US - Metric

Instructions

Follow package directions to thaw 1 sheet of puff pastry dough. Preheat the oven to 350℉. Generously grease a glass 10-inch pie pan with nonstick cooking spray and set aside. A 9-inch pan will also work
Add 2 tablespoons butter to a large pot over medium-high heat. Once melted, add the diced onion and carrots. Sauté, stirring occasionally, until veggies are tender, about 10 minutes. Add garlic, sauté for another minute or until fragrant.
Press veggies to the edges of the pot and add remaining 2 tablespoons butter into the center of the pot. Once melted, add in the flour. Cook, stirring constantly for 30-60 seconds. Gradually pour in the milk while stirring constantly. Cook until slightly thickened and add in paprika, ground mustard, thyme, chicken bouillon powder, salt, and pepper. Mix in seasonings. Sauce should be thick enough to coat the back of a wooden spoon.
Stir in finely diced broccoli and chopped rotisserie chicken. Mix until heated through, about 1-2 minutes (see note 4). Remove pot from heat. Add in Parmesan cheese and 1/2 cup of the sharp Cheddar cheese. Gently stir until melted. Transfer contents of the pot into prepared pie pan. Sprinkle the remaining 1/2 cup Cheddar cheese on top.
In a small bowl, whisk the egg with a fork until smooth. Using a pastry brush, brush egg wash around the edges of the pie tin. Place thawed puff pastry on top of the pie and gently press down around edges. Generously brush the entire puff pastry with egg wash. Use a knife to cut several vents in the top. Place pot pie on a baking sheet and bake for 35-45 minutes or until deeply golden and bubbling at the edges. Remove and let stand for 5 minutes. Serve with fresh thyme if desired. Enjoy!

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Notes

Note 1: Use about 1 large yellow onion and 2 large carrots. Finely dice the vegetables and sauté them until fork-tender, as they won’t soften much more later. To speed up the process, make sure to cut them into small, even pieces before cooking.

Note 2: Pre-grated Parmesan is too salty and doesn’t melt well, so we recommend using a block of Parmesan and grating it fresh with a large grater. Shred the sharp Cheddar fresh as well. Pre-grated cheese contains preservatives that prevent smooth melting and can lead to a greasy pot pie.

Note 3: The recommended puff pastry for this recipe can be found in the freezer section of your grocery store. It can be tricky to locate, so use your store’s app if available. I love Pepperidge Farm® puff pastry sheets, which comes with two sheets—only one is needed for this recipe. Thaw one and tightly wrap the other to return it to the freezer.

Note 4: Before taking the filling off the stovetop, make sure it is thickened to your desired consistency. If needed, keep cooking until you have a nice and creamy consistency. If filling ends up overly thickened, just add a splash more milk.

Storage: For best results, enjoy the pot pie right away. Leftovers can be stored in the fridge for 3-4 days, but the puff pastry will soften. Reheat in a 350°F oven, covered with foil, for 20-25 minutes. To prepare ahead, make the filling and let it cool completely, then cover and refrigerate. When ready to bake, add thawed puff pastry and adjust the baking time by an extra 10-15 minutes if the filling is chilled. Cover with foil if the pastry browns too quickly.

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