Description
A heartwarming pot pie filled with roasted broccoli, cheddar cheese, and tender chicken, enveloped in a buttery crust.
Ingredients
Scale
- 2 cups boneless chicken (breast or thighs), diced
- 2 cups broccoli florets (fresh or frozen)
- 1 cup sharp cheddar cheese, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 teaspoon fresh thyme or rosemary (or 1/2 teaspoon dried)
- 1 pie crust (store-bought or homemade)
- Salt and pepper to taste
- Olive oil for roasting
Instructions
- Preheat your oven to 425°F (220°C).
- Toss broccoli florets with olive oil, salt, and pepper. Roast on a baking sheet for 15-20 minutes until tender and slightly browned.
- In a skillet over medium heat, melt 2 tablespoons of butter and sauté onions for 2-3 minutes until soft. Add diced chicken, season with salt and pepper, and cook until no longer pink.
- Add additional butter if needed, and stir in flour, cooking until golden.
- Gradually whisk in the chicken broth, stirring until the mixture thickens and becomes creamy.
- Mix in roasted broccoli and shredded cheddar cheese until melted.
- Pour the mixture into a prepared pie crust, topping with a second crust or lattice design.
- Bake for 30-35 minutes until the crust is golden brown.
- Allow to cool for 10-15 minutes before serving.
Notes
Feel free to substitute chicken with shredded rotisserie chicken or mix in other vegetables like carrots or peas.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: pot pie, chicken pot pie, roasted broccoli, comfort food