Cheesy Broccoli Cheddar Chicken Pot Pie
A comforting pot pie filled with creamy broccoli, tender chicken, and rich cheddar cheese, all enveloped in a flaky crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- Combine cooked chicken, broccoli florets, shredded cheddar cheese, cream of chicken soup, garlic powder, onion powder, salt, and pepper in a large bowl.
- Roll out one pie crust and place it in a 9-inch pie plate. Fill it with the chicken filling.
- Top with the second pie crust. Seal and trim edges, then cut slits in the top crust.
- Brush the top crust with the beaten egg.
- Bake for 25-30 minutes until golden brown.
- Cool for 5-10 minutes before slicing.
Notes
Use leftover chicken for convenience and flavor. Don’t overcook broccoli to maintain its texture.
Find it online: https://dishvela.com/broccoli-cheddar-chicken-pot-pie-recipe/