Incredible cheddar broccoli chicken pot pie with an easy, homemade crust that will literally blow ya mind! This delicious broccoli cheese chicken pot pie recipe has a lightened up cheese sauce and is packed with protein & veggies for a comforting dinner the whole family will love.
Cook the chicken: add oil to a large pot and place over medium high heat. Once oil is hot add in chicken, season with salt and pepper and cook until chicken is no longer pink, about 6-8 minutes, then transfer to a bowl or large plate and set aside.
Next, add in 8 ounces (or about 2 cups) of shredded sharp cheddar cheese to the sauce and stir until completely melted. Add in the broccoli, carrot and cooked chicken cubes; stir well to completely coat the veggies and chicken with the cheese sauce. Set aside.
Bake for 45-55 minutes or until the crust is golden and filling is bubbly. Top crust with a little sea salt. Enjoy! Serves 6.
I typically make this with unsweetened almond or cashew milk because we don't buy regular milk. However you can use whatever milk you'd like. If you want a richer dish, use 2% of whole milk.
I recommend shredding your own cheese from a block of cheese. It generally melts better.
To store: Store any leftover cheddar broccoli chicken pot pie in airtight containers in the refrigerator for up to 3-5 days. Feel free to reheat portions in the microwave or in the oven at 350 degrees until heated through.