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Chicken and Broccoli Pot Pie Recipe

Chicken and Broccoli Pot Pie Recipe
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★★★★★

5.2 from 6 reviews

Indulge in the comfort of a homemade Chicken and Broccoli Pot Pie with a crispy puff pastry crust and a creamy, cheesy filling. This recipe is perfect for a cozy dinner or a delightful lunch.

Ingredients

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Main Filling:

  • 6 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 small yellow onion, chopped
  • 1/2 cup all-purpose flour
  • 1 cup heavy cream
  • 2/3 cup chicken broth
  • 2 cups sharp cheddar shredded cheese
  • 2 cups chopped broccoli florets
  • 1 cup peeled and cubed russet potatoes (small cubes)
  • 1 cup shredded carrots
  • 1 cup shredded rotisserie chicken
  • 1 teaspoon kosher salt, or more to taste
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder

Assembly:

  • 1 sheet of puff pastry, divided
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat the oven: Preheat the oven to 375°F (190°C).
  2. Sauté onions and garlic: In a large skillet, melt butter over medium heat. Sauté onion and garlic until softened. Sprinkle flour over the mixture, stirring constantly for 1-2 minutes to make a roux. Gradually add heavy cream and chicken broth, stirring continuously to create a creamy sauce. Cook until thickened. Add cheese, broccoli, potatoes, carrots, and chicken.
  3. Add seasonings: Simmer until slightly thickened. Season with salt, pepper, and garlic powder. Spoon the mixture into ramekins.
  4. Top with puff pastry: Place puff pastry over the ramekins, trimming any excess. Brush edges with beaten egg.
  5. Bake: Bake for 20-25 minutes until pastry is golden and filling is bubbly.
  6. Serve: Allow to cool slightly before serving. Enjoy your mini pot pies!

Nutrition

Keywords: Chicken and Broccoli Pot Pie, Mini Pot Pies, Comfort Food, Puff Pastry Recipe

Find it online: https://foodbylina.com/chicken-and-broccoli-pot-pie-recipe/