This broccoli cheddar chicken pot pie is pure comfort food. The filling is rich and creamy with melty sharp cheddar, tender chicken and plenty of vegetables, while the top is a flaky puff pastry that bakes up golden and irresistible. It’s simple to prepare and perfect for a cozy dinner.
If you want comfort, this is the recipe to make.
This version combines two family favorites: chicken pot pie and broccoli cheddar soup. The result is a hearty, flavorful filling full of broccoli florets, shredded chicken and vegetables, all bound in a velvety, cheesy sauce. A single sheet of puff pastry brushed with egg wash becomes the buttery, flaky lid that everyone fights over.
Chicken pot pie meets broccoli cheddar soup
I’ve made a puff pastry chicken pot pie like this for years. It’s versatile, feeds a crowd and often shows up as a special request at family celebrations. The warm, homey aroma and the creamy filling make it the ultimate comfort dish.
This recipe follows a classic pot pie approach with two simple changes: no potatoes — broccoli provides color, texture and plenty of vegetable goodness — and freshly grated cheddar stirred into the filling so it becomes wonderfully melty.
Even though the filling is silky and decadent, the puff pastry topping is my favorite part. A single refrigerated sheet laid across a 9×13 pan, slit for steam and brushed with egg wash, puffs and browns beautifully. If you can find a full-sheet refrigerated puff pastry (rather than frozen perforated squares), it works best. If you only have frozen, let it thaw and gently roll it before using so it lays smoothly over the filling.
On a whim I trimmed an extra piece of pastry with small cookie cutters for a playful touch — totally optional but fun for serving.
A few tips:
- I prefer chopping broccoli florets into bite-sized pieces so the vegetables, chicken and sauce are consistent in texture. This makes it more appealing to kids and adults alike.
- Leftover cooked broccoli works great here, too.
- Use freshly grated cheese for the creamiest melt and best flavor.
If you prefer a vegetarian option, a butternut squash pot pie or similar vegetable pot pie provides the same cozy feel with different produce.
This dish makes dinner feel like home. The kitchen fills with comforting aromas and the finished pot pie is the kind of meal everyone asks for seconds of.
We never get tired of it.
Broccoli Cheddar Chicken Pot Pie
Broccoli Cheddar Chicken Pot Pie
Ingredients
- 6 tablespoons butter
- 1 sweet onion, diced
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/3 cup all-purpose flour
- 4 cups chopped broccoli florets
- 1 1/2 cups cooked, shredded chicken
- 4 cups chicken stock
- 2/3 cup heavy cream
- 8 ounces sharp white cheddar, freshly grated
- 1 sheet puff pastry, thawed if frozen
- 1 large egg + 1 teaspoon water, for egg wash
Instructions
- Preheat the oven to 425°F (220°C).
- In a large stock pot over medium heat, melt the butter. Add the diced onion, carrots, celery and garlic with a generous pinch of salt and pepper. Add the thyme and oregano, and cook, stirring often, until the vegetables soften, about 5–6 minutes.
- Stir in the flour to form a roux, coating the vegetables. Cook 3–4 minutes, stirring frequently, until the mixture smells nutty.
- Add the shredded chicken and chopped broccoli. Slowly stream in 4 cups of chicken stock while stirring to help the sauce thicken evenly.
- Bring to a boil, then reduce to a simmer and cook 5 minutes to thicken. Stir in the heavy cream and cook a few more minutes. Remove from heat and stir in the grated cheddar until completely melted.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Pour the filling into a 9×13-inch baking dish. Lay the puff pastry sheet over the top, trim if necessary, and brush with the egg wash. Cut a few slits in the pastry to vent steam.
- Bake for 25–30 minutes, or until the puff pastry is golden and puffed. Let cool slightly before serving.
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