There’s something wonderful about a golden-crusted pot pie fresh from the oven. My Broccoli Cheddar Chicken Pot Pie brings together tender rotisserie chicken, crisp broccoli florets, and a velvety homemade cheddar sauce in one glorious dish. No canned soup, no shortcuts – just real ingredients creating pure comfort food that makes dinner feel special even on the busiest weeknights.
Table of Contents
Ingredients for Broccoli Cheddar Chicken Pot Pie
I always reach for rotisserie chicken when making this pot pie because it cuts prep time in half while delivering tender, flavorful meat. My go-to is the plain rotisserie chicken from Costco, but any variety works beautifully here.
- 1 (14 oz) package refrigerated pie crust (bring to room temperature per instructions)
- 2 tablespoons light butter or salted butter
- 3 green onions (chopped)
- 1 cup whole milk plus 3 tablespoons
- 4 oz onion and chive cream cheese (softened) – I recommend Philadelphia brand for the best flavor
- 1 1/2 teaspoons garlic salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground mustard
- 2 tablespoons all-purpose flour
- 2 cups shredded sharp cheddar cheese (divided) – In my experience, freshly grated cheese melts much smoother than pre-shredded
- 3 cups rotisserie chicken (roughly chopped)
- 1 1/2 cups broccoli florets (steamed crisp-tender for 3-4 minutes and chopped) – Pro tip: slightly undercook the broccoli so it stays bright green and doesn’t turn mushy during baking
- 1 large egg beaten with 1 tablespoon water
Step-by-Step Instructions
I recommend having all your ingredients prepped before you start, especially the chicken and broccoli, since this comes together quickly once you begin.
Step 1: Preheat your oven to 350°F. Lightly spray a 9-inch deep dish pie dish with cooking spray and fit one pie crust into the dish, leaving enough overhang to crimp with the top crust later. Set aside while you prepare the filling.
Step 2: In a medium skillet over medium-high heat, melt the butter. Add the chopped green onions and cook just until softened, about 1 to 2 minutes. Watch carefully so they don’t brown.
Step 3: Pour in 1 cup of milk and add the softened cream cheese. Cook over medium heat, stirring constantly with a whisk until the cream cheese has completely melted and incorporated into the milk. Stir in the garlic salt, black pepper, and ground mustard.
Step 4: In a small bowl, whisk the flour into 3 tablespoons of cold milk until completely smooth. The mixture should be pourable, like heavy cream. If it’s too thick, add 1 more tablespoon of milk. Whisk this flour slurry into your sauce mixture. Increase heat to medium-high and stir constantly until the sauce thickens noticeably, about 3 to 4 minutes. Once thickened, lower the heat and let it simmer for 2 minutes.
Step 5: After the 2-minute simmer, mix in 1 1/2 cups of the shredded cheddar cheese, stirring until it melts into a smooth, creamy sauce. Remove the skillet from heat.
Step 6: Add your chopped chicken and steamed broccoli florets to the cheese sauce, stirring until everything is evenly coated. Pour this filling into your prepared pie shell and sprinkle the remaining 1/2 cup of shredded cheese over the top.
Step 7: Fit the second pie crust over the filling. Fold and crimp the edges of both crusts together to seal. Cut 4 small slits in the center of the top crust to allow steam to escape during baking – this prevents your bottom crust from getting soggy.
Step 8: Whisk together the beaten egg and 1 tablespoon of cold water. Brush this egg wash over the entire surface of the crust for a beautiful golden finish.
Step 9: Bake for 40 to 45 minutes until the crust turns deep golden brown. Let the pot pie rest for 10 minutes before slicing – this allows the filling to set up so it doesn’t run all over your plate.
Perfect Pairings for Your Pot Pie
A simple pot pie like this is nearly a complete meal on its own, but a few light sides can round out your dinner nicely.
Crisp Green Salad: A fresh garden salad with a tangy vinaigrette cuts through the richness of the creamy pot pie filling, adding brightness and crunch to balance the soft, savory pastry.
Roasted Brussels Sprouts: These caramelized veggies bring a slightly nutty, earthy flavor that complements the sharp cheddar sauce while adding extra nutrients to your plate. If you love Brussels sprouts, try my bacon brussels sprouts butternut squash pasta for another fall favorite.
Cranberry Sauce: A small side of cranberry sauce adds a sweet-tart element that contrasts beautifully with the savory chicken and cheese, especially during fall and winter months. My cranberry orange chicken uses a similar flavor pairing.
Garlic Bread: For those evenings when you want extra comfort, warm garlic bread rolls are perfect for soaking up any sauce that escapes from the pot pie.
Steamed Green Beans: Simple steamed green beans with a pat of butter and a sprinkle of salt provide a clean, fresh counterpoint to the rich, cheesy filling. For a fancier version, my green bean casserole is always a hit.
Hearty Soup: If you’re feeding a crowd, serve this alongside my loaded baked potato soup or hearty cheddar garlic herb potato soup for a complete comfort food spread.
Storage and Serving Tips
Store any leftover Broccoli Cheddar Chicken Pot Pie covered with foil or plastic wrap in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers just as delicious as the fresh-baked version.
For reheating, I recommend warming individual slices in the microwave for 1 to 2 minutes, or placing the entire pie (covered with foil) in a preheated 350°F oven for about 20 minutes until heated through. The oven method keeps the crust crispier.
This pot pie also freezes well if you want to prepare it ahead. Assemble the entire pie but don’t brush with egg wash or bake. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to bake, add the egg wash and bake from frozen at 350°F for 55 to 65 minutes, covering with foil if the crust browns too quickly.
FAQs
Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli works perfectly. Just steam it for 3 to 4 minutes until crisp-tender and bright green. Raw broccoli won’t cook through properly during the baking time and will remain too crunchy.
What if I don’t have onion and chive cream cheese?
Regular cream cheese works fine – just add 1 teaspoon of onion powder to the sauce for extra flavor depth.
Can I make this pot pie ahead of time?
Absolutely. Assemble the entire pot pie up to 1 day ahead, cover tightly, and refrigerate. Add the egg wash just before baking, and add 5 to 10 extra minutes to the baking time since it’s starting cold.
Broccoli Cheddar Chicken Pot Pie
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Lightly spray a 9-inch deep dish pie dish with cooking spray. Fit one pie crust into the dish leaving enough overhang to crimp with the top crust. Set aside.
- In a medium-size skillet over medium-high heat melt the butter. Cook the green onion just until softened around 1 to 2 minutes.
- Add the milk and cream cheese. Cook over medium heat stirring until the cream cheese has melted. Add the garlic salt, black pepper and ground mustard.
- In a small bowl, whisk the flour into 3 tablespoons of cold milk until completely smooth. The mixture should be pourable, like heavy cream. If it’s too thick, add 1 more tablespoon of milk. Whisk this flour slurry into the sauce mixture. Cook over medium-high stirring constantly until thickened, about 3 to 4 minutes. Once the sauce begins to thicken lower the heat and simmer for 2 minutes.
- After 2 minutes mix in 1 1/2 cups shredded cheese. Stir until melted.
- Remove from the heat and add the chopped chicken and broccoli florets. Mix until combined then pour into the pie shell. Sprinkle the top with the remaining 1/2 cup shredded cheese.
- Fit the second crust on top. Fold and crimp the edges of the two pie crusts together. Cut 4 slits in the middle of the pie.
- Whisk together the egg and cold water and brush over the entire crust.
- Bake for 40 to 45 minutes until golden. Rest for 10 minutes before serving.
