Oh-So-Easy Broccoli Cheddar Pot Pies
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
755 kcal
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Course
Side Dish, Main Course, Brunch
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Cuisine
American
Oh-So-Easy Broccoli Cheddar Pot Pies
Description
This recipe begins with a sauce made by whisking all-purpose flour into reduced-fat milk and cooking until thickened. Sharp cheddar cheese is gradually stirred in until melted, creating a rich, creamy base seasoned with salt, pepper, and an optional pinch of cayenne for warmth. Steamed broccoli florets are folded into this sauce, adding texture and fresh vegetable flavor.
The filling is portioned into small ramekins, each topped with a square of puff pastry with an X cut to vent steam. Brushed with egg wash, the pastry bakes at high heat until puffed and golden, providing a crisp, flaky contrast to the creamy filling beneath.
These individual pot pies serve as a comforting meal or side, combining cheese and vegetable in a portable, easy-to-serve format. The recipe uses straightforward cooking techniques and common ingredients, suitable for home cooks seeking a rich, vegetable-forward savory pie without complicated steps.
Broccoli is steamed until just tender to retain color and texture before mixing. Using reduced-fat milk balances richness with lighter dairy content. Baking in 3½-inch ramekins creates manageable serving sizes with flaky pastry tops. The cheese sauce’s thickness accounts for the moisture from broccoli, ensuring a coherent filling after baking.
Ingredients
- 1 c. reduced-fat 2% milk
- 3 tbsp. all-purpose flour
- 4 oz. cheddar cheese shredded sharp
- salt to taste
- black pepper to taste
- pinch cayenne pepper optional, or two
- 4 c. broccoli about 2 small heads of broccoli, steamed florets
- 1 puff pastry sheet
- 1 egg whisked
- cooking spray or oil mister
Instructions
- Preheat oven to 425 degrees.
- Combine milk and flour in a large saucepan over medium heat. Bring to a boil, whisking constantly. Reduce heat to low and simmer 3-5 minutes, until mixture is thick, continuing to whisk. Remove from heat and whisk in cheese about ¼ cup at a time. Season with salt and pepper or cayenne. Yes, it's really thick right now, but don't panic! Adding the broccoli and baking will thin the sauce significantly, so err on the salty side--I used ½ teaspoon. Fold in broccoli florets.
- Cut four pieces of puff pastry to fit tops of ramekins OR simply cut the pastry sheet into four equal squares. Cut an X in the middle of each piece of puff pastry to vent steam.
- Divide broccoli cheese mixture into four ramekins that have been sprayed with cooking spray or an oil mister. Top each with puff pastry. Brush puff pastry with egg wash. Bake for 12-14 minutes or until puff pastry is puffy and golden brown.
Notes
- Steam broccoli by placing florets in a steamer basket over boiling water for 5 minutes until just tender.
- Bake pot pies in approximately 3½-inch ramekins for individual portions.
- Cut an X in puff pastry squares to allow steam to escape during baking, avoiding soggy tops.
- Brush puff pastry with egg wash for a golden, glossy finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 755 kcal
% Daily Value*
| Serving | 1ramekin | |
| Calories | 755kcal | 38% |
| Carbohydrates | 54g | 18% |
| Protein | 35g | 70% |
| Fat | 46g | 71% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 881mg | 37% |
| Potassium | 895mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 2165IU | 43% |
| Vitamin C | 211mg | 234% |
| Calcium | 1007mg | 101% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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