Broccoli Cheddar Pot Pie

The first time I made Broccoli Cheddar Pot Pie, it was an overcast winter afternoon. The kind of day that called for warmth and comfort. I had a head of broccoli languishing in the fridge and some leftover rotisserie chicken, and suddenly the idea struck me. I could make a delicious pot pie, the ultimate comfort food! Flaky pastry, creamy filling, and a blend of flavors that dance on your palette—what could be better? I remember pulling the pie from the oven and the heavenly aroma wafting through my home. Each cut revealed layers of vibrant green broccoli swimming in a cheesy, savory sauce. It was a moment of triumph, and since then, Broccoli Cheddar Pot Pie has become a staple in my kitchen, especially on chilly days when all I want is something warm and fulfilling.

Essential Ingredients for Broccoli Cheddar Pot Pie

The ingredients for Broccoli Cheddar Pot Pie create a harmonious blend of flavor and texture. Each element plays a vital role in crafting a comforting and satisfying dish. The star players, like broccoli and cheddar cheese, come together for a medley that warms the soul. Let’s dive into the essential ingredients that make this recipe shine.

• 1 sheet frozen puff pastry dough – This forms the flaky, golden crust that cradles the filling, creating that signature pot pie experience.
• 4 tablespoons unsalted butter, divided – Rich and creamy, it helps to sauté the vegetables and thickens the sauce.
• 1-1/4 cups diced yellow onion – Adds a savory sweetness and depth of flavor when sautéed to perfection.
• 1-1/4 cups diced carrots – Brings a mild sweetness and vibrant color to the filling.
• 2 garlic cloves, minced, optional – A hint of aromatic flavor that enhances the overall dish.
• 2 tablespoons flour – Essential for thickening the sauce, ensuring it coats every ingredient.
• 1-3/4 cups whole milk – Creamy and rich, it forms the base for the filling’s sauce.
• 3/4 teaspoon paprika – Adds a subtle smokiness and a hint of warmth.
• 3/4 teaspoon ground mustard – Brightens the flavors and adds a tangy twist.
• 1/4 teaspoon dried thyme – A touch of herbaceous flavor that complements the other ingredients beautifully.
• 1 teaspoon salt – Enhances all the flavors, making them pop.
• 1/2 teaspoon pepper – Adds a slight kick to the filling.
• 1 teaspoon chicken bouillon powder – Deepens the savory notes of the filling.
• 2 cups finely diced frozen broccoli – The star ingredient that brings freshness and nutrition to the dish.
• 1-1/2 cups chopped rotisserie chicken – Adds protein and flavor, making it a heartier meal.
• 1/2 cup freshly grated Parmesan cheese – Adds a rich, nutty flavor and creaminess.
• 1 cup freshly shredded sharp Cheddar cheese, divided – The ultimate cheesy goodness that brings everything together.
• 1 large egg – Used for the egg wash, giving the crust that beautiful golden finish.

Preparation Steps for Broccoli Cheddar Pot Pie

Making Broccoli Cheddar Pot Pie is an enjoyable process that fills your home with mouthwatering aromas. Follow these steps carefully, and you’ll create a dish that is not only delicious but also visually appealing. Let’s get started on this culinary adventure!

1. Begin by following the package directions to thaw 1 sheet of puff pastry dough. Preheat your oven to 350°F. Generously grease a glass 10-inch pie pan with cooking spray and set it aside. If you don’t have a 10-inch pan, a 9-inch pan will work just fine.
2. In a large pot, add 2 tablespoons of butter over medium-high heat. Once the butter is melted and bubbling, toss in the diced onion and carrots. Sauté these vegetables, stirring occasionally, for about 10 minutes or until they become tender and fragrant. If you’re using garlic, add it now and sauté for another minute or until it’s fragrant.
3. Now, press the veggies to the edges of the pot and add the remaining 2 tablespoons of butter into the center. Let it melt completely before adding in the flour. Stir constantly for 30 to 60 seconds until the mixture is bubbly.
4. Gradually pour in the milk, stirring continuously. Cook this mixture until it thickens slightly, making sure it’s thick enough to coat the back of a wooden spoon. Once it reaches this consistency, stir in the paprika, ground mustard, thyme, chicken bouillon powder, salt, and pepper. The sauce should be creamy and flavorful.
5. Next, stir in the finely diced broccoli and chopped chicken, mixing everything until heated through, which should take about 1 to 2 minutes. Once everything is hot, remove the pot from heat.
6. Now it’s time to add the freshly grated Parmesan cheese and 1/2 cup of the sharp Cheddar cheese. Gently stir until the cheese has melted into the creamy mixture.
7. Transfer the filling into your prepared pie pan, spreading it evenly. Sprinkle the remaining 1/2 cup of Cheddar cheese on top to create a cheesy crust.
8. In a small bowl, whisk the egg with a fork until smooth. Using a pastry brush, apply the egg wash around the edges of the pie tin. Now, place the thawed puff pastry on top of the pie and gently press down around the edges to seal.
9. Generously brush the entire top of the puff pastry with the egg wash. Use a knife to cut several vents in the top to allow steam to escape during baking.
10. Place the pot pie on a baking sheet and bake for 35 to 45 minutes or until it’s deeply golden and the filling is bubbling at the edges. Once done, remove it from the oven and let it stand for about 5 minutes. Feel free to serve it with fresh thyme if desired. Enjoy your homemade Broccoli Cheddar Pot Pie!

Making Adjustments

Adjusting this Broccoli Cheddar Pot Pie recipe can be simple and rewarding. Whether you want to tweak flavors, add ingredients, or make it fit dietary needs, there are plenty of ways to personalize this dish. Here are some ideas:

• Storage: For best results, enjoy the pot pie right away. Leftovers can be stored in the fridge for 3 to 4 days, but the puff pastry will soften over time.
• Freezing: You can freeze the filling before adding the pastry. Just thaw and assemble when you’re ready to bake. This way, you’ll have a quick meal ready to go!
• Variations: Consider adding other vegetables like peas or corn for additional flavor and texture. You can also experiment with different cheeses like Gruyère or Monterey Jack.
• Experiment with Seasonings: Feel free to add your favorite herbs and spices to the filling. A pinch of nutmeg or cayenne pepper can offer a delightful twist.
• Crust Alternatives: If you prefer, you can use a biscuit topping instead of puff pastry for a different texture.

Great Combinations for Broccoli Cheddar Pot Pie

When serving Broccoli Cheddar Pot Pie, consider these delightful combinations to elevate your meal:

• Side Salads: Pair it with a fresh side salad featuring mixed greens, cherry tomatoes, and a light vinaigrette for a refreshing contrast.
• Mashed Potatoes: Serve with creamy mashed potatoes or garlic mashed potatoes for a comfort food overload.
• Seasonal Vegetables: Roasted seasonal vegetables make a beautiful and healthy side dish, enhancing the overall meal experience.
• Enjoy with a Glass of Sparkling Water: A sparkling beverage can cleanse the palate and complement the richness of the pot pie.
• Family Gatherings: This dish is perfect for family dinners, holiday gatherings, or cozy nights in, making it a versatile option for various occasions.
• Storage Tips: If you have leftovers, store them in an airtight container in the fridge. Reheat them in the oven to maintain the pastry’s crispiness.

FAQ

Conclusion

The Broccoli Cheddar Pot Pie is truly a comforting dish that brings warmth and joy to any meal. It’s simple yet satisfying, making it perfect for family dinners or cozy nights at home. I encourage you to try making this delightful pot pie soon—you won’t regret it!

Broccoli Cheddar Pot Pie

The ultimate comfort food, Broccoli Cheddar Pot Pie combines a flaky pastry crust with creamy, cheesy filling. It’s a hearty meal that’s easy to make and sure to please everyone. Perfect for a cozy night in or a delightful family gathering!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1 sheet frozen puff pastry dough
• 4 tablespoons unsalted butter, divided
• 1-1/4 cups diced yellow onion
• 1-1/4 cups diced carrots
• 2 garlic cloves, minced, optional
• 2 tablespoons flour
• 1-3/4 cups whole milk
• 3/4 teaspoon paprika
• 3/4 teaspoon ground mustard
• 1/4 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon chicken bouillon powder
• 2 cups finely diced frozen broccoli
• 1-1/2 cups chopped rotisserie chicken
• 1/2 cup freshly grated Parmesan cheese
• 1 cup freshly shredded sharp Cheddar cheese, divided
• 1 large egg

Equipment

• 10-inch pie pan
• Large Pot

Method

 

1. 1. Begin by following the package directions to thaw 1 sheet of puff pastry dough. Preheat your oven to 350°F. Generously grease a glass 10-inch pie pan with cooking spray and set it aside. If you don’t have a 10-inch pan, a 9-inch pan will work just fine.
2. 2. In a large pot, add 2 tablespoons of butter over medium-high heat. Once the butter is melted and bubbling, toss in the diced onion and carrots. Sauté these vegetables, stirring occasionally, for about 10 minutes or until they become tender and fragrant. If you’re using garlic, add it now and sauté for another minute or until it’s fragrant.
3. 3. Now, press the veggies to the edges of the pot and add the remaining 2 tablespoons of butter into the center. Let it melt completely before adding in the flour. Stir constantly for 30 to 60 seconds until the mixture is bubbly.
4. 4. Gradually pour in the milk, stirring continuously. Cook this mixture until it thickens slightly, making sure it's thick enough to coat the back of a wooden spoon. Once it reaches this consistency, stir in the paprika, ground mustard, thyme, chicken bouillon powder, salt, and pepper. The sauce should be creamy and flavorful.
5. 5. Next, stir in the finely diced broccoli and chopped chicken, mixing everything until heated through, which should take about 1 to 2 minutes. Once everything is hot, remove the pot from heat.
6. 6. Now it’s time to add the freshly grated Parmesan cheese and 1/2 cup of the sharp Cheddar cheese. Gently stir until the cheese has melted into the creamy mixture.
7. 7. Transfer the filling into your prepared pie pan, spreading it evenly. Sprinkle the remaining 1/2 cup of Cheddar cheese on top to create a cheesy crust.
8. 8. In a small bowl, whisk the egg with a fork until smooth. Using a pastry brush, apply the egg wash around the edges of the pie tin. Now, place the thawed puff pastry on top of the pie and gently press down around the edges to seal.
9. 9. Generously brush the entire top of the puff pastry with the egg wash. Use a knife to cut several vents in the top to allow steam to escape during baking.
10. 10. Place the pot pie on a baking sheet and bake for 35 to 45 minutes or until it’s deeply golden and the filling is bubbling at the edges. Once done, remove it from the oven and let it stand for about 5 minutes. Feel free to serve it with fresh thyme if desired. Enjoy your homemade Broccoli Cheddar Pot Pie!

Notes

• Tip 1: Use about 1 large yellow onion and 2 large carrots. Finely dice the vegetables and sauté them until fork-tender, as they won’t soften much more later. To speed up the process, make sure to cut them into small, even pieces before cooking.
• Tip 2: Pre-grated Parmesan is too salty and doesn’t melt well, so I recommend a block of Parmesan and grating it fresh with a large grater. Shred the sharp Cheddar fresh as well.
• Tip 3: The recommended puff pastry for this recipe can be found in the freezer section of your grocery store. I love Pepperidge Farm® puff pastry sheets, which come with two sheets—only one is needed for this recipe. Thaw one and tightly wrap the other to return it to the freezer.
• Tip 4: If needed, keep cooking until you have a nice and creamy consistency when thickening the filling. If it ends up overly thickened, just add a splash more milk.
• Tip 5: Leftovers can be stored in the fridge for 3 to 4 days, but the puff pastry will soften. Reheat in a 350°F oven for 20 to 25 minutes.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.