Chicken and Broccoli Pot Pie Recipe

If you love comfort food that’s equal parts creamy, cheesy, and deeply satisfying, then you’re in for a treat with this Chicken and Broccoli Pot Pie. Combining juicy rotisserie chicken, crisp-tender broccoli, velvety sauce, and a buttery, golden puff pastry crust, this dish transforms a few humble ingredients into pure magic. Whether you’re looking for a hearty family meal or need something impressive (yet easy!) for guests, Chicken and Broccoli Pot Pie delivers all the cozy vibes with none of the fuss.

Ingredients You’ll Need

Gathering these ingredients is a breeze, and each one brings something special to the table. Get ready to whip up a pot pie that’s bursting with flavor, color, and creamy goodness—these elements are truly the backbone of the dish!

• Unsalted butter: The rich base for the filling, it adds a velvety depth and helps sauté the aromatics beautifully.
• Garlic: Infuses the filling with a fragrant, savory kick.
• Yellow onion: Delivers a subtle sweetness and classic flavor that rounds out the pot pie’s taste.
• All-purpose flour: Helps thicken the sauce into that luscious, hearty consistency we all crave.
• Heavy cream: The secret to a creamy, luxe sauce—don’t skip it!
• Chicken broth: Balances richness and adds a savory, comforting base.
• Sharp cheddar cheese: Melts right into the sauce, giving every bite oozy, cheesy goodness.
• Chopped broccoli florets: Brings freshness, color, and a little crunch to the pot pie.
• Peeled and cubed russet potatoes: Adds heartiness and soaks up all the flavorful sauce.
• Shredded carrots: A pop of color and natural sweetness to the mix.
• Shredded rotisserie chicken: Makes the prep ultra-easy and ensures succulent, flavorful bites throughout.
• Kosher salt: Seasons the filling to perfection—taste as you go!
• Freshly ground black pepper: A little kick that balances the richness of the sauce.
• Garlic powder: Adds a little extra depth without overpowering the other flavors.
• Puff pastry sheet: Flaky, buttery, and oh-so-satisfying—this is your golden, irresistible topping.
• Beaten egg: The essential touch for that glossy, bakery-worthy crust.

How to Make Chicken and Broccoli Pot Pie

Step 1: Preheat the Oven

Start things off by heating your oven to 375°F (190°C). Getting the oven ready now means it will be perfectly hot and waiting for your piping-hot pot pies to turn the pastry golden and crisp.

Step 2: Cook the Aromatics and Make the Roux

Melt the butter in a large skillet over medium heat, then toss in the chopped onion and garlic. Sauté these for a couple of minutes until soft and aromatic. Now, sprinkle over the flour and stir constantly for about 1-2 minutes—this step not only thickens the filling but cooks out any raw flour flavor, ensuring your Chicken and Broccoli Pot Pie comes out deliciously smooth.

Step 3: Build the Creamy Sauce and Add the Veggies

Gradually pour in the heavy cream and chicken broth, stirring the whole time to prevent lumps. Let this bubble and thicken slightly, then add the cheddar cheese. Once it melts into the sauce, stir in the broccoli, potatoes, carrots, and shredded rotisserie chicken. The sauce will get thick and luscious, enveloping all those lovely veggies and chicken in cheesy comfort.

Step 4: Season and Fill the Ramekins

Sprinkle in the salt, black pepper, and garlic powder, giving everything a final stir and a taste to make sure it’s seasoned just right. Spoon the creamy mixture into 2-3 large ramekins, dividing it equally and filling them up generously—this is where Chicken and Broccoli Pot Pie starts to look irresistible.

Step 5: Top with Puff Pastry and Egg Wash

Unroll your puff pastry sheet and cut it into pieces that will fit snuggly atop your ramekins. Press the pastry onto the filling, trimming any overhanging edges. Brush the tops with beaten egg for a shiny, golden finish that will take your Chicken and Broccoli Pot Pie to the next level.

Step 6: Bake to Perfection

Place the filled ramekins in the preheated oven and bake for 20-25 minutes. Keep an eye on them—the pastry should puff up gloriously and turn a deep golden color while the filling bubbles underneath. After baking, let the pot pies cool for a few minutes before diving in so nobody burns their tongue!

How to Serve Chicken and Broccoli Pot Pie

Garnishes

A sprinkle of fresh chopped parsley lifts both the color and the flavor right before serving. If you’re feeling even fancier, a dusting of extra cheddar or a few cracks of black pepper over each hot pot pie will give your Chicken and Broccoli Pot Pie that little extra something.

Side Dishes

Classic pot pies pair beautifully with light, fresh side dishes. Think crisp green salads, roasted asparagus, or a bright citrusy slaw. These sides balance the cozy richness of the Chicken and Broccoli Pot Pie and keep your meal feeling fresh and inviting.

Creative Ways to Present

Think outside the ramekin! Bake your Chicken and Broccoli Pot Pie in a large cast-iron skillet for a show-stopping centerpiece, or prepare individual servings in mini mason jars for adorable, portable pies at a picnic or potluck. No matter how you present it, that golden pastry on top practically guarantees empty plates.

Make Ahead and Storage

Storing Leftovers

Once everyone’s had their fill, let the remaining Chicken and Broccoli Pot Pie cool to room temperature. Cover each ramekin tightly with foil or transfer leftovers to an airtight container; they’ll keep in the fridge for up to 3 days, making the perfect next-day lunch!

Freezing

If you want to enjoy Chicken and Broccoli Pot Pie later, assemble but don’t bake. Wrap tightly and freeze for up to two months. When ready, bake straight from the freezer—just add extra time in the oven and check that the center is piping hot before serving. This makes for an unbeatable meal on busy nights.

Reheating

To recapture that just-baked magic, reheat your pot pie uncovered in a 350°F oven until the pastry is crisp and the filling bubbles (about 15-20 minutes). For a quicker fix, microwaving works, though the pastry will be softer. For best results, a quick stint under the broiler revives the crust beautifully.

FAQs

Can I use leftover roast chicken instead of rotisserie chicken?

Absolutely! Leftover roast or even poached chicken works perfectly in Chicken and Broccoli Pot Pie. Just shred it or chop it into small pieces and fold it into your filling as directed for the same great flavor.

Do I have to use puff pastry, or are there alternatives?

Puff pastry yields that gorgeous, flaky lid, but you can use biscuit dough, pie crust, or even crescent roll dough in a pinch. Each topping brings a slightly different vibe but will still deliver delicious results!

Can I make Chicken and Broccoli Pot Pie vegetarian?

Yes! Swap the chicken for extra broccoli, mushrooms, or chickpeas, and use vegetable broth. The flavors are still wonderful, and the hearty veggies shine in the creamy, cheesy sauce.

How do I prevent a soggy bottom on my pot pie?

Since this recipe uses ramekins and just a top crust, sogginess is rarely an issue. For larger pies, try pre-baking the base crust or using a metal baking dish to help crisp the pastry.

Can I add other vegetables?

Go for it! Diced bell peppers, peas, or corn add even more color and texture to your Chicken and Broccoli Pot Pie. Just ensure any extra veg is pre-cooked to avoid excess liquid in the filling.

Final Thoughts

I can’t urge you enough to try this comforting, crowd-pleasing Chicken and Broccoli Pot Pie—there’s just something about those layers of creamy filling and golden pastry that brings everyone to the table with a smile. Dive in, make it your own, and watch how quickly it becomes a staple in your kitchen!

Print