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There’s something truly comforting about a hearty pot pie, and when you combine the classic flavors of Chicken Pot Pie with the creamy goodness of Broccoli Cheddar, you’ve got a match made in culinary heaven. This Broccoli Cheddar Chicken Pot Pie brings together flaky pie crust with tender chicken and a rich, cheesy broccoli filling. It’s a delightful twist on tradition that will have you coming back for seconds.
Why You’ll Love This Recipe
This recipe is perfect for using up leftover chicken and is incredibly easy to prepare, especially if you have pie crusts stashed in the freezer. The combination of savory chicken and broccoli with the creamy, cheesy filling is irresistible. Plus, the aroma that fills your kitchen while it bakes is simply divine!
Kitchen Equipment You’ll Need
- 9-inch pie dish
- Large skillet
- Medium mixing bowl
- Whisk
- Pastry brush
Ingredients
- 2 pie crusts, unbaked
- 2 tablespoons butter
- 1/2 white onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 4 oz cream cheese, softened
- 1/4 teaspoon ground mustard
- 2 cups sharp cheddar cheese, grated and divided
- 3 cups cooked chicken, chopped or shredded
- 1 1/2 cups frozen broccoli florets
- Kosher salt and freshly ground black pepper, to taste
- 1 egg
Step-by-Step Instructions
- Preheat your oven to 350°F and grease a 9-inch pie dish with butter or nonstick spray. Line with one of the pie crusts and set aside.
- In a large skillet over medium-high heat, melt the butter. Add the onion and cook until starting to soften, about 2 minutes. Add the garlic and cook for 1 more minute.
- Stir in the flour and let it cook for 1 minute. Gradually stir in milk, followed by the cream cheese. Cook, stirring frequently, until the cream cheese melts and the mixture thickens. Season with ground mustard, salt, and pepper.
- Turn off the heat and stir in 1 1/2 cups of the cheddar cheese until melted. Stir in the broccoli and chicken.
- Pour the mixture into the prepared pie shell and top with the remaining cheese. Place the second pie crust on top, folding and crimping the edges to seal. Cut 4 slits in the center of the pie.
- Whisk the egg with 1 tablespoon of water and brush over the top crust.
- Bake until golden brown, about 40-45 minutes. Let rest for 10 minutes before serving. Enjoy!
Tips for Success
- Ensure the cream cheese is softened to make it easier to blend with the milk.
- For a crispier crust, cover the edges with foil if they start to brown too quickly.
Additional Tips or Variations
- Add a pinch of nutmeg for extra warmth in the filling.
- Swap out the chicken for turkey or ham for a different twist.
Nutritional Highlights (Per Serving)
This pot pie is packed with protein from the chicken and cheese, and the broccoli adds a healthy dose of fiber and vitamins.
Frequently Asked Questions (FAQ)
Can I use fresh broccoli instead of frozen? Absolutely! Just blanch the fresh broccoli briefly before adding it to the filling.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Conclusion
This Broccoli Cheddar Chicken Pot Pie is a deliciously comforting dish that’s sure to become a family favorite. With its flaky crust and creamy filling, it’s a delightful meal for any occasion. Give it a try and let us know how it turns out for you!
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