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Chicken Pot Pie With Cheddar and Broccoli Recipe

Chicken Pot Pie With Cheddar and Broccoli.

Chicken pot pie is one of those classic comfort foods that everyone craves about the time that the weather turns cold and wet. When you come into the house and you smell the delicious fragrance of chicken and pastry baking together in the oven, you will be so glad to be home and so excited to put this potpie on the table for the family to enjoy.

Chicken Pot Pie With Cheddar and Broccoli.

Chicken Pot Pie With Cheddar and Broccoli

April Freeman
With a creamy, cheesy gravy smothering steamed broccoli and shredded chicken, all encased in a pastry crust, our recipe for Chicken Pot Pie with Cheddar and Broccoli is a great new twist on an old favorite. If you want to switch up a traditional chicken pot pie to make something new and exciting, our recipe is just the one that you want.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Servings 8 Servings


  • Oven
  • Cooking spray
  • Pie Pan
  • Pastry blender
  • Medium-Sized Bowl
  • Skillet
  • Bowl
  • Whisk


Pie Crust Ingredients

  • 2 cups Flour
  • 1 tsp Salt
  • ½ cup Shortening
  • ¼ cup Ice water

Pie Filling Ingredients

  • 2 tbsp Butter
  • 1 tsp Onion powder
  • 1 tsp Dried chives
  • 1 ¼ cups Whole milk divided
  • 4 oz Cream cheese softened
  • 1 tsp Salt
  • 1 ½ tsp Minced garlic
  • ½ tsp Black pepper
  • 2 tbsp All-purpose flour
  • 2 cups Shredded sharp cheddar cheese divided
  • 3 cups Cooked chicken roughly chopped
  • 1 ½ cup Steamed broccoli florets
  • 1 Large egg beaten with 1 tablespoon water


  • Preheat the oven to 350°F. Use cooking spray to coat the inside of a 9 inch deep dish pie pan.
  • In a medium sized bowl, stir together the flour and salt. Use a pastry blender to cut the shortening into the mixture until it forms coarse crumbs. Slowly drizzle about three quarters of the ice water into the mixture and use a fork to toss it all together. Add a bit more water a little at a time, tossing it until it begins to stick together and form a ball, pulling away from the sides of the bowl.
  • Put the dough ball on a lightly floured surface and cut it in half. Shape that part of the crust mixture into a disc and roll it out until it will fit inside the pie pan.
  • In a skillet, melt the butter and add the cream cheese, stirring it around until it is soft and melty. Add 1 cup of the milk and use a whisk to incorporate all of these together. Add the onion powder and chives to the mixture. Stir in the garlic and black pepper along with the salt.
  • Put the ¼ cup milk in a jar with a tightly fitted lid. Add the 2 tablespoons of all purpose flour and cap the jar. Shake it well to incorporate the flour into the milk. Whisk the flour mixture into the milk mixture and cook over medium heat, constantly stirring until it is bubbly and thick. Turn the heat down to low and simmer the mixture for 2 minutes.
    Milk with flour on a skillet and a whisk.
  • Add 1 ½ cups shredded cheese, stirring it until it is melted. Taste the sauce with a spoon and salt and pepper it to taste.
    Milk with flour and cheese on a skillet.
  • Take the sauce off of the stove and stir in the shredded chicken and chopped broccoli florets. Pour the mixture into the prepared pie pan.
  • Sprinkle the rest of the cheese over the top of the chicken and gravy mixture.
    Chicken and gravy mixture with cheese.
  • Roll out the second half of the pie crust and put it on top of the pie. Crimp the edges and cut slits in the top of the pie to allow steam to escape.
    Chicken Pot Pie with Cheddar on a baking pan.
  • Use a fork to beat the egg and water together and then brush the top of the pie crust with the mixture.
  • Bake the pie for 40 to 45 minutes until it is golden brown on top.
    Chicken Pot Pie With Cheddar on a baking pan.
  • Remove the pie from the oven and let it rest for about 15 minutes before spooning the pie into bowls to serve.
    Chicken Pot Pie With Cheddar and Broccoli on a bowl.


However, sometimes adventurous cooks take traditional favorites and tweak them to create a new dish with interesting flavor combinations. This recipe takes a classic chicken recipe, chicken pot pie, and combines it with a delicious side dish: broccoli and cheese.
For this recipe, you will need about 3 cups of cooked and shredded chicken. How you get that chicken is up to you. You can bake or poach several chicken breasts or chicken breast tenders. However, if you want to use a store-bought rotisserie chicken, you can save yourself some work. Just pick the meat off of the carcass and chop it up. A typical rotisserie chicken yields about three cups of shredded chicken. Another way of getting the chicken that you need for this recipe is to use canned chicken. Simply drain the liquid from the chicken before you shred it for the recipe.
Our recipe will guide you through making the pastry from scratch. But, what if pastry isn’t your thing or you don’t have time to roll out a pastry crust and make a mess in the kitchen? Can you still make this recipe? Of course you can! You can purchase a refrigerated pastry crust from your grocery store and use it to line the pan and top the pot pie. It will still taste delicious and will really speed up your preparation time.

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