“My husband hugged me 3 times after he ate this lol.”
Welcome to the ultimate guide to creating a mouthwatering Broccoli Cheddar Chicken Pot Pie! This savory dish combines tender chicken, crisp broccoli, and rich cheddar cheese, all nestled within a flaky pie crust. Perfect for family dinners or cozy gatherings, this recipe promises to delight your taste buds and warm your soul. Let’s dive into the details of crafting this comforting classic.
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Ingredients:
| INGREDIENTS | AMOUNT |
|---|---|
| Pie crusts, unbaked | 2 |
| Butter | 2 tablespoons |
| White onion, chopped | 1/2 |
| Garlic, minced | 2 cloves |
| All-purpose flour | 2 tablespoons |
| Whole milk | 1 cup |
| Cream cheese, softened | 4 oz |
| Ground mustard | 1/4 teaspoon |
| Sharp cheddar cheese, grated | 2 cups (divided) |
| Cooked chicken, chopped or shredded | 3 cups |
| Frozen broccoli florets | 1 1/2 cups |
| Kosher salt | To taste |
| Black pepper, freshly ground | To taste |
| Egg | 1 |
Instructions:
- Prepare the Filling:
- Preheat oven to 375°F (190°C). Place one pie crust in a 9-inch pie dish.
- Melt butter in a skillet over medium heat. Add chopped onion and minced garlic. Cook until softened (3-4 minutes).
- Sprinkle flour over onion and garlic. Stir until lightly browned (1-2 minutes).
- Gradually whisk in milk until smooth. Add cream cheese and ground mustard. Stir until melted and thickened.
- Stir in 1 1/2 cups cheddar cheese until melted. Season with salt and pepper.
- Add chicken and broccoli to the cheese sauce. Stir until coated. Remove from heat.
- Assemble the Pot Pie:
- Pour chicken and broccoli mixture into the pie crust in the pie dish.
- Place second pie crust over the filling. Seal edges with fingers or fork. Make small slits in top crust.
- Beat egg with a splash of water to create an egg wash. Brush over top crust.
- Bake the Pot Pie:
- Bake in preheated oven for 30-35 minutes, or until golden brown and bubbling.
- Let cool for a few minutes before serving. Garnish with additional cheddar cheese and parsley, if desired.
