Broccoli Cheddar Chicken Pot Pie combines tender chicken and broccoli in a rich, creamy cheddar cheese sauce topped with a flaky pie crust and baked until golden brown. It’s cheesy, comforting, and packed with chicken and broccoli in every bite.
I love the twist on traditional chicken pot pie in this recipe. The creamy broccoli cheddar filling makes it extra cheesy, while refrigerated pie crust keeps the prep simple.
Why I Love This Recipe
About the Ingredients ⭐
- Chicken: Boneless, skinless chicken makes the hearty base of the filling.
- Cream of Chicken Soup: Adds creaminess and chicken flavor to the sauce.
- Heavy Cream & Cream Cheese: Make the filling extra rich and creamy.
- Cheddar Cheese: Use shredded cheddar for plenty of cheesy flavor.
- Broccoli: Steam the broccoli before adding it to the filling.
- Pie Crust: Refrigerated pie crust keeps the pot pie simple.
- Egg Wash: Whisk one egg with 2 tablespoons of water to help the crust bake golden brown.
Be sure to check out the full recipe and ingredient list below
How to Make Broccoli Cheddar Chicken Pot Pie
Cook the Chicken: Preheat the oven to 350°F. Cook the cubed chicken in an oven-safe skillet until no longer pink.
Make the Creamy Filling: Add the cream of chicken soup, cream cheese, and heavy cream. Cook over medium heat until the cream cheese melts and the mixture is thick and bubbly.
Add the Broccoli and Cheese: Stir in half of the cheddar cheese and the steamed broccoli. Sprinkle the remaining cheddar over the top.
Add the Crust: Place the pie crust over the filling. Whisk the egg with 2 tablespoons of water and brush the egg wash over the crust.
Bake: Bake for 35–40 minutes, or until the crust is golden brown and the filling is hot and bubbly.
Tips I Found Helpful 💙
- Steam the broccoli first so it’s tender when the pot pie is finished.
- Cut the chicken into small pieces so you get chicken in every bite.
- Let the filling thicken before adding the pie crust so the pot pie isn’t too runny.
- Watch the crust near the end. If it’s browning too quickly, loosely cover it with foil.
Questions Readers Ask Most
More Pot Pie Recipes I Love
Broccoli Cheddar Chicken Pot Pie
Broccoli Cheddar Chicken Pot Pie has tender chicken and broccoli in a creamy cheddar cheese filling topped with a flaky golden pie crust.
Ingredients
- 1 pound boneless, skinless chicken, cubed
- 1 can cream of chicken soup
- 1 cup heavy cream
- 4 ounces cream cheese
- 16 ounces cheddar cheese, shredded and divided
- 2 cups steamed broccoli
- 1 refrigerated pie crust
Egg Wash
- - 1 egg
- - 2 tablespoons water
Instructions
- Preheat the oven to 350°F.
- Cook the cubed chicken in an oven-safe skillet until no longer pink.
- Add the cream of chicken soup, cream cheese, and heavy cream.
- Cook over medium heat until the cream cheese melts and the filling is thick and bubbly.
- Stir in half of the cheddar cheese and the steamed broccoli.
- Sprinkle the remaining cheddar cheese over the filling.
- Place the pie crust over the top.
- Whisk together the egg and water, then brush the egg wash over the crust.
- Bake for 35–40 minutes, or until the crust is golden brown and the filling is hot and bubbly.
Notes
If the crust begins browning too quickly, loosely cover it with foil for the remainder of the baking time.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 418Total Fat: 30gSaturated Fat: 16gUnsaturated Fat: 14gCholesterol: 105mgSodium: 465mgCarbohydrates: 13gFiber: 2gSugar: 2gProtein: 23g
Can I make 10 individual pot pie with this recipe?
Sure that would work
Can you do a double crust with this recipe?
Can I sub a 16oz container of Panera broccoli cheddar soup for the cream of chicken soup?