Description
A savory chicken pot pie featuring roasted broccoli and sharp cheddar cheese, topped with a flaky crust.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 refrigerated pie crusts
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Toss broccoli florets with a small amount of olive oil and roast on a baking sheet for 10 minutes until slightly tender. Set aside.
- In a large saucepan, heat the remaining olive oil over medium heat. Add onion and carrots and cook until softened, about 5 minutes.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth and milk until smooth. Bring the mixture to a simmer, stirring constantly, until the sauce thickens.
- Remove the pan from the heat. Stir in the shredded chicken, roasted broccoli, cheddar cheese, thyme, salt, and pepper.
- Pour the filling into a 9-inch pie dish.
- Place one pie crust over the filling. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool for 10 minutes before slicing and serving.
Notes
- You can use store-bought rotisserie chicken for quicker preparation.
- For a richer flavor, use half-and-half instead of milk in the sauce.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 3
- Protein: 25
- Cholesterol: 75
Keywords: chicken pot pie, broccoli cheddar, roasted vegetables, savory pie, comfort food