Blow Ya Mind Cheddar Broccoli Chicken Pot Pie
User Reviews
4.9
Blow Ya Mind Cheddar Broccoli Chicken Pot Pie
Description
Blow Ya Mind Cheddar Broccoli Chicken Pot Pie combines a handmade crust made with flour, cold butter, egg yolk, and almond milk with a rich cheddar cheese filling. The filling is created by cooking diced chicken breast with olive oil, then making a flavorful cheese sauce from butter, flour, cashew or almond milk, sharp cheddar cheese, and seasoning with onion and garlic powders. Broccoli florets and sliced carrots add texture and color to the hearty filling.
The crust is chilled and rolled out before filling to create a flaky, tender exterior. The filling offers a creamy, cheesy texture that contrasts nicely with the juicy chicken and slightly crisp broccoli. The pie is baked until the crust is golden and the cheese sauce is bubbly.
This dish serves well as a main course for family meals or gatherings. It is rich enough to be enjoyed on its own, offering a balance of protein, vegetables, and a savory crust. Variations in milk type and cheese shredding can tailor the flavor and melting quality.
For best results, shred cheese freshly from a block for improved melting, and consider chilling the dough for at least an hour before rolling out. The dough can be stored refrigerated for up to a week or frozen for three months. Unsweetened almond or cashew milk can be used, but whole or 2% milk will produce a richer sauce.
Ingredients
- For the crust:
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ⅓ cup butter cold salted, or regular unsalted butter
- 1 egg yolk only
- 1-3 tablespoons almond milk unsweetened
- flour extra for dusting
- For the cheese filling:
- 2 tablespoons butter
- ¼ cup all-purpose flour or whole wheat or gluten free all-purpose flour
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 ¾ cups cashew milk unsweetened, or almond milk or regular milk
- 8 ounces cheddar cheese sharp, about 2 cups shredded
- ¼ teaspoon salt
- black pepper freshly ground
- ½ tablespoon olive oil or avocado oil
- 1 pound chicken breast boneless skinless, cut into cubes
- 4 cups broccoli florets small
- 2 carrot medium, sliced
- Extras:
- 1 egg for egg wash
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
- Use unsweetened almond or cashew milk for the cheese sauce, or substitute whole or 2% milk for richer flavor.
- Freshly shred your own cheddar cheese to improve melting quality and texture in the sauce.
- Chill the dough for at least an hour before rolling to enhance flakiness, or prepare dough ahead and freeze for up to 3 months.
- The pie can be baked after assembling the filling and crust; baking times and doneness should be monitored by crust color and bubbly filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 480 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
