Go Back
+ servings
Print Recipe
homemade cheddar broccoli chicken pot pie in a skillet with a spoon

Blow Ya Mind Cheddar Broccoli Chicken Pot Pie

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.

Course Dinner, Nut Free
Cuisine American
Keyword broccoli cheddar chicken pot pie, broccoli cheese chicken pot pie, cheddar broccoli chicken pot pie
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 480 kcal
Author Monique Volz of AmbitiousKitchen.com

Ingredients

  • For the crust:
  • 1 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup COLD salted butter (or regular unsalted butter will work just fine)
  • 1 egg yolk (not the full egg, just the yolk)
  • 1-3 tablespoons unsweetened almond milk
  • Extra flour for dusting
  • For the cheese filling:
  • 2 tablespoons butter
  • ¼ cup all purpose flour (or sub whole wheat or GF all purpose flour)
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 3/4 cups unsweetened cashew milk, almond milk or regular milk
  • 8 ounces sharp cheddar cheese (about 2 cups shredded cheddar cheese)
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • ½ tablespoon olive oil or avocado oil
  • 1 pound boneless skinless chicken breast, cut into cubes
  • 4 cups small broccoli florets
  • 2 medium carrots, sliced
  • Extras:
  • 1 egg, for egg wash

Instructions

  1. Make the dough in the food processor: add the flour and salt to the bowl of the food processor with the regular blade attached, then add the diced cold butter. Pulse just a few times to lightly mix the ingredients until there are pea-sized balls. Add the egg yolk and 1-3 tablespoons milk and process again until the dough is crumbly and somewhat wet. Do not let it turn into a big dough ball or you will have overmixed the dough. Pour into a well-floured surface and gather into a disk, wrap in plastic and place in the fridge for at least 1 hour until you are ready to roll out. Dough can also be made ahead of time and placed in the fridge or 1 week or frozen for up to 3 months.
  2. 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.

  3. Next make your cheese sauce: in the same large pot, add butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a slight boil, then reduce heat to low and simmer for a few minutes stirring every so often, until the sauce thickens up a bit. Stir in garlic powder, onion powder, salt and LOTS of freshly ground black pepper.
  4. 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.

  5. Preheat the oven to 375 degrees F. Coat a 10 inch deep skillet or a large deep dish pie pan with nonstick cooking spray. Add the cheddar broccoli chicken pot pie mixture and smooth the top.
  6. Roll out the pie dough out on a very well floured surface so that it's large enough to cover the pie pan. Place on top of mixture, pressing the edges and sealing. Cut a few slits on top of the crust, or poke holes with a fork to let steam escape. Whisk 1 egg together and brush the top of the crust with some of the egg wash, this will help to make the crust golden brown.
  7. 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.

Recipe Notes

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.

To freeze:

  1. Cook the filling and assemble the crust and full broccoli cheddar chicken pot pie completely.
  2. Before brushing the pie with the egg wash, wrap the entire pie in tin foil and place it in the freezer for up to 2 months.
  3. When ready to cook, defrost the pie in the fridge and then bake as directed. To bake from frozen, bake for 30 minutes with the foil on top. Remove the foil and bake for another 30-45 minutes or until golden brown on top.
Nutrition Facts
Blow Ya Mind Cheddar Broccoli Chicken Pot Pie
Amount Per Serving (1 serving (based on 6))
Calories 480 Calories from Fat 275
% Daily Value*
Fat 30.6g47%
Saturated Fat 17.6g110%
Carbohydrates 24.2g8%
Fiber 3.5g15%
Sugar 2.3g3%
Protein 31g62%
* Percent Daily Values are based on a 2000 calorie diet.