If you’re searching for a cozy dinner that feels like a warm hug on a chilly night, look no further than this Chicken Broccoli Pot Pie Recipe. It’s the perfect blend of tender chicken, vibrant broccoli, and a medley of hearty vegetables all enveloped in a golden, flaky crust. This dish is a classic comfort food made effortlessly delicious, combining creamy, savory filling and a crisp pastry finish that will have everyone asking for seconds. Whether you’re an experienced cook or a kitchen newbie, this recipe brings together simple ingredients to create a meal that’s both nourishing and downright satisfying.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role, from the creamy texture provided by the roux to the fresh burst of color and nutrients from the broccoli and mixed veggies. The simplicity of the components ensures that every bite is balanced and rich in flavor, making this Chicken Broccoli Pot Pie Recipe easy to assemble but impossible to resist.
- 2 cups cooked chicken: Shredded or chopped, this is the hearty protein star of the filling.
- 2 cups fresh or frozen broccoli florets: Blanched if fresh, for a tender yet crisp texture and vibrant green color.
- 1 cup frozen mixed vegetables: Peas and carrots add sweet pops of flavor and pleasing texture contrast.
- 1/3 cup unsalted butter: Creates the rich base for the roux, enhancing creaminess.
- 1/3 cup all-purpose flour: Thickens the sauce perfectly for a luscious filling.
- 1/2 teaspoon salt: Balances and enhances all the other flavors.
- 1/4 teaspoon black pepper: Adds a subtle kick of warmth.
- 1/4 teaspoon garlic powder: Brings savory depth to the filling.
- 1/4 teaspoon onion powder: Complements the garlic for a rounded flavor profile.
- 1 3/4 cups chicken broth: Provides moisture and savory richness to the sauce.
- 2/3 cup milk: Adds creaminess for that classic pot pie texture.
- 1 refrigerated pie crust: Ready-made or homemade, it forms the golden, flaky topping.
- 1 egg: Beaten to brush on top, giving the crust its irresistible golden sheen.
How to Make Chicken Broccoli Pot Pie Recipe
Step 1: Prepare the Filling
Start by melting butter in a large skillet over medium heat, which creates a rich foundation for our sauce. Stir in the flour along with salt, black pepper, garlic powder, and onion powder to craft a smooth roux. Cooking this for a couple of minutes removes the raw flour taste and ensures it thickens nicely. Next, gradually whisk in your chicken broth and milk, stirring constantly to avoid lumps. This mixture will thicken into a velvety sauce, about 5 to 6 minutes, creating that creamy texture that makes pot pies so comforting.
Step 2: Mix in the Chicken and Vegetables
Once your sauce is perfectly thickened, remove it from heat and fold in the cooked chicken, broccoli, and mixed vegetables gently. This step coats every bite of chicken and veggie with that creamy sauce, melding the flavors seamlessly. Using cooked chicken is a great shortcut, allowing for speedy assembly without sacrificing taste.
Step 3: Assemble the Pot Pie
Pour the rich filling into a 9-inch pie dish, spreading it evenly to ensure every slice is packed with goodness. Carefully unroll your pie crust and drape it over the filling, making sure to seal the edges well so none of that delicious filling leaks out during baking. Don’t forget to cut slits in the top crust to let steam escape, keeping the crust crisp and flaky.
Step 4: Bake to Golden Perfection
Brush the top crust with the beaten egg to give it an irresistible glossy, golden finish. Bake in a preheated 425°F (220°C) oven for 30 to 35 minutes until the crust is beautifully browned and the filling is bubbling. Allow the pot pie to cool for 5 to 10 minutes before slicing, so the filling sets and doesn’t spill when served.
How to Serve Chicken Broccoli Pot Pie Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprinkled on top offer a lovely fresh contrast to the creamy filling, brightening every bite. A light dusting of freshly cracked black pepper can also elevate the flavors subtly and pleasantly.
Side Dishes
This pot pie pairs wonderfully with light and crisp sides such as a simple green salad with a tangy vinaigrette or steamed green beans tossed in butter. These accompaniments balance the richness of the pot pie and make the meal feel complete.
Creative Ways to Present
For a charming family-style approach, serve this Chicken Broccoli Pot Pie Recipe straight from the baking dish at the center of the table, encouraging everyone to dig into the homemade goodness. Alternatively, create individual pot pies in ramekins by dividing the filling and crust, offering an inviting, personalized touch that wows guests.
Make Ahead and Storage
Storing Leftovers
Leftover pot pie can be covered tightly and refrigerated for up to 3 days. Keeping the crust fresh and crisp is tricky, so store it in an airtight container without being squished and reheat soon after.
Freezing
You can freeze your fully assembled but unbaked pot pie for up to 2 months. Wrap it securely in plastic wrap and foil before freezing. When ready, bake it straight from the freezer, adding extra baking time to ensure it cooks through thoroughly.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for about 20 minutes or until warmed through to keep the crust crisp. Avoid microwaving if possible, as it tends to make the crust soggy.
FAQs
Can I use leftover chicken for this recipe?
Absolutely! Using leftover roasted or rotisserie chicken is a fantastic shortcut that adds robust flavor and saves prep time, making this Chicken Broccoli Pot Pie Recipe even easier.
Is fresh broccoli better than frozen?
Both work well, but if you choose fresh, blanch it briefly to preserve its bright color and tender-crisp texture. Frozen broccoli is convenient and perfectly fine for this dish.
Can I add cheese to the filling?
Yes! A handful of shredded cheddar or mozzarella stirred into the filling adds gooey richness and a delightful twist that cheese lovers will adore.
What can I use instead of a refrigerated pie crust?
If you want a flakier topping, puff pastry is a wonderful substitute. Alternatively, homemade pie dough delivers an extra-special touch if you have the time.
How do I make the crust golden and shiny?
Brushing the crust with a beaten egg before baking creates that beautiful golden color and glossy finish, making your pot pie look as good as it tastes.
Final Thoughts
This Chicken Broccoli Pot Pie Recipe is a heartwarming blend of familiar flavors wrapped in a delightfully flaky crust, perfect for family dinners any day of the week. Its approachable ingredients and straightforward steps mean you can whip it up with ease while still impressing everyone gathered around the table. Trust me, once you try it, this cozy classic will become a favorite in your recipe collection.
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Chicken Broccoli Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken Broccoli Pot Pie is a comforting and hearty American classic that combines tender chicken, nutritious broccoli, and mixed vegetables in a creamy sauce, all encased in a golden, flaky pie crust. Perfect for an easy dinner that feels homemade and satisfying.
Ingredients
Filling:
- 2 cups cooked chicken (shredded or chopped)
- 2 cups fresh or frozen broccoli florets (blanched if fresh)
- 1 cup frozen mixed vegetables (peas and carrots)
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
Pie Crust & Topping:
- 1 refrigerated pie crust (or homemade)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the pot pie.
- Make the roux: In a large skillet over medium heat, melt the butter. Stir in flour, salt, black pepper, garlic powder, and onion powder to form a roux. Cook this mixture for 1 to 2 minutes to remove the raw flour taste.
- Add liquids: Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps. Continue cooking and stirring until the sauce thickens, about 5 to 6 minutes.
- Combine filling: Remove the skillet from heat and mix in the cooked chicken, broccoli florets, and mixed vegetables until evenly coated with the creamy sauce.
- Assemble the pie: Pour the filling into a 9-inch pie dish. Unroll the pie crust and carefully place it over the filling. Seal the edges by pinching or pressing down, and cut slits on the top crust to allow steam to escape during baking.
- Apply egg wash: Brush the beaten egg over the top crust to achieve a shiny, golden-brown finish once baked.
- Bake: Place the pie in the preheated oven and bake for 30 to 35 minutes or until the crust is beautifully golden brown and the filling is bubbly.
- Cool before serving: Remove the pot pie from the oven and let it cool for 5 to 10 minutes to set the filling before slicing and serving.
Notes
- For convenience, rotisserie chicken and frozen broccoli can be used to reduce prep time.
- Swap the traditional pie crust for puff pastry to add a flakier texture.
- Incorporate shredded cheese into the filling for added richness and flavor.
