Blow Ya Mind Cheddar Broccoli Chicken Pot Pie

Name: Blow Ya Mind Cheddar Broccoli Chicken Pot Pie
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: For the crust:; 1 cup all purpose flour; ¼ teaspoon salt; ⅓ cup COLD salted butter (or regular unsalted butter will work just fine); 1 egg yolk (not the full egg, just the yolk); 1-3 tablespoons unsweetened almond milk; extra flour for dusting; For the cheese filling:; 2 tablespoons butter; ¼ cup all purpose flour (or sub whole wheat or GF all purpose flour); ¼ teaspoon onion powder; ¼ teaspoon garlic powder; 1 ¾ cups unsweetened cashew milk, almond milk or regular milk; 8 ounces sharp cheddar cheese (about 2 cups shredded cheddar cheese); ¼ teaspoon salt; freshly ground black pepper; ½ tablespoon olive oil or avocado oil; 1 pound boneless skinless chicken breast, cut into cubes; 4 cups small broccoli florets; 2 medium carrots, sliced; Extras:; 1 egg, for egg wash

User Reviews

4.9

195 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
Servings
6 servings
Calories
480 kcal
Course
Dinner
Cuisine
American

Blow Ya Mind Cheddar Broccoli Chicken Pot Pie

Stella Guerrero

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Incredible cheddar broccoli chicken pot pie with an easy, homemade crust that will literally blow ya mind! This delicious broccoli cheese chicken pot pie recipe has a lightened up cheese sauce and is packed with protein & veggies for a comforting dinner the whole family will love.

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Ingredients

Servings

For the crust:
1 cup all purpose flour
¼ teaspoon salt
⅓ cup COLD salted butter (or regular unsalted butter will work just fine)
1 egg yolk (not the full egg, just the yolk)
1-3 tablespoons unsweetened almond milk
extra flour for dusting
For the cheese filling:
2 tablespoons butter
¼ cup all purpose flour (or sub whole wheat or GF all purpose flour)
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 ¾ cups unsweetened cashew milk, almond milk or regular milk
8 ounces sharp cheddar cheese (about 2 cups shredded cheddar cheese)
¼ teaspoon salt
freshly ground black pepper
½ tablespoon olive oil or avocado oil
1 pound boneless skinless chicken breast, cut into cubes
4 cups small broccoli florets
2 medium carrots, sliced
Extras:
1 egg, for egg wash

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Instructions

Make the dough in the food processor: add the flour and salt to the bowl of the food processor with the regular blade attached, then add the diced cold butter. Pulse just a few times to lightly mix the ingredients until there are pea-sized balls. Add the egg yolk and 1-3 tablespoons milk and process again until the dough is crumbly and somewhat wet. Do not let it turn into a big dough ball or you will have overmixed the dough. Pour into a well-floured surface and gather into a disk, wrap in plastic and place in the fridge for at least 1 hour until you are ready to roll out. Dough can also be made ahead of time and placed in the fridge or 1 week or frozen for up to 3 months.
Cook the chicken: add oil to a large pot and place over medium high heat. Once oil is hot add in chicken, season with salt and pepper and cook until chicken is no longer pink, about 6-8 minutes, then transfer to a bowl or large plate and set aside.
Next make your cheese sauce: in the same large pot, add butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a slight boil, then reduce heat to low and simmer for a few minutes stirring every so often, until the sauce thickens up a bit. Stir in garlic powder, onion powder, salt and LOTS of freshly ground black pepper.
Next, add in 8 ounces (or about 2 cups) of shredded sharp cheddar cheese to the sauce and stir until completely melted. Add in the broccoli, carrot and cooked chicken cubes; stir well to completely coat the veggies and chicken with the cheese sauce. Set aside.
Preheat the oven to 375 degrees F. Coat a 10 inch deep skillet or a large deep dish pie pan with nonstick cooking spray. Add the cheddar broccoli chicken pot pie mixture and smooth the top.
Roll out the pie dough out on a very well floured surface so that it's large enough to cover the pie pan. Place on top of mixture, pressing the edges and sealing. Cut a few slits on top of the crust, or poke holes with a fork to let steam escape. Whisk 1 egg together and brush the top of the crust with some of the egg wash, this will help to make the crust golden brown.
Bake for 45-55 minutes or until the crust is golden and filling is bubbly. Top crust with a little sea salt. Enjoy! Serves 6.

Notes

I typically make this with unsweetened almond or cashew milk because we don't buy regular milk. However you can use whatever milk you'd like. If you want a richer dish, use 2% of whole milk.
I recommend shredding your own cheese from a block of cheese. It generally melts better.
See the full post for tips, tricks, and storing & freezing instructions!

Nutrition Information

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Serving 1serving (based on 6) Calories 480cal (24%) Carbohydrates 24.2g (8%) Protein 31g (62%) Fat 30.6g (47%) Saturated Fat 17.6g (88%) Fiber 3.5g (14%) Sugar 2.3g (5%)