Description
A comforting and nostalgic dish combining roasted broccoli, tender chicken, and rich cheddar cheese, all encased in a flaky buttery crust.
Ingredients
Scale
- 2 cups boneless chicken (breast or thighs)
- 2 cups fresh broccoli florets
- 1 cup sharp cheddar cheese, shredded
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk or cream
- Herbs (fresh thyme, rosemary, or parsley)
- Salt and pepper to taste
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C). Toss broccoli florets with olive oil, salt, and pepper, and roast for 15-20 minutes until golden and tender.
- While roasting, heat a skillet over medium heat, add butter and chicken, season with salt and pepper, and cook until golden and fully cooked. Set aside to cool before shredding.
- In the same skillet, melt butter, add flour to create a roux, gradually add chicken broth and milk, stirring until thickened (about 5-7 minutes). Stir in the cooked chicken and roasted broccoli, seasoning with herbs and additional salt or pepper to taste.
- If making your own crust, combine flour, butter, and a pinch of salt. Add cold water gradually to form a dough, roll it out, and fit it into your pie dish. If using store-bought, unroll and fit it in.
- Pour the filling into the crust, cover with another layer of crust, sealing the edges and cutting slits on top for steam. Bake for 30-40 minutes until golden brown.
- Allow to cool for a few minutes before slicing. Serve with a fresh salad.
Notes
You can customize the veggies and the type of cheese based on preference, and make use of leftovers creatively.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken pot pie, cozy meal, family dinner, comfort food