Broccoli Cheddar Chicken Pot Pie
This cheesy Broccoli Cheddar Chicken Pot Pie recipe features a fusion of flavors that's certain to turn it into a family favorite.
Ingredients
- 1 14 oz package refrigerated pie crust, bring to room temperature per instructions
- 2 Tbsp light butter or salted butter
- 3 green onion (chopped)
- 1 cup whole milk (plus 3 Tbsp)
- 4 oz onion & chive cream cheese (softened)
- 1 1/2 tsp garlic salt
- 1/2 tsp black pepper
- 1/8 tsp ground mustard
- 2 Tbsp all-purpose flour
- 2 cup shredded sharp cheddar cheese (divided)
- 3 cup rotisserie chicken (roughly chopped)
- 1 1/2 cup broccoli florets (steamed crisp tender and chopped)
- 1 large egg (beaten with 1 Tbsp water)
Directions
- 1
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.
- 2
In a medium-size skillet over medium-high heat melt the butter. Cook the green onion just until softened around 1-2 minutes.
- 3
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.
- 4
Dissolve flour in 3 Tbsp cold milk until dissolved. If needed, add more milk 1 Tbsp at a time. Whisk the flour slurry into the the sauce. Cook over medium-high stirring constantly until thickened. Once the sauce begins to thicken lower the heat and simmer for 2 minutes.
- 5
After 2 minutes mix-in 1 1/2 cup shredded cheese. Stir until melted.
- 6
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.
- 7
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.
- 8
Whisk together the egg and cold water and brush over the the entire crust.
- 9
Bake for 40-45 minutes until golden. Rest for 10 minutes before serving.