Description
A comforting pot pie filled with roasted broccoli, tender chicken, and creamy cheddar cheese, wrapped in a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, cubed
- 2 cups fresh broccoli, roasted
- 1 cup sharp cheddar cheese, shredded
- 1 cup heavy cream
- 1 cup chicken or vegetable broth
- 1 tsp fresh thyme
- 1 tsp fresh parsley
- 1 pie crust (store-bought or homemade)
- Olive oil for roasting
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Roast the broccoli: Toss florets with olive oil, salt, and pepper, and roast for 15-20 minutes until crisp-tender.
- Cube the chicken and sauté in olive oil in a large skillet over medium heat until cooked through. Season with salt, pepper, and herbs.
- Stir the roasted broccoli into the chicken, then add heavy cream and broth, mixing well. Simmer until slightly thickened, then add cheese until melted.
- Assemble the pot pie: Roll out the pie crust in a greased baking dish, pour in the filling, and cover with another layer of crust. Trim edges and create slits for steam to escape.
- Brush the top with an egg wash, then bake for 25-30 minutes until golden and bubbling.
- Let cool for 10 minutes before serving.
Notes
For enhanced depth of flavor, ensure to roast the broccoli until vibrant. Remember to season adequately to taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: pot pie, chicken pot pie, broccoli, cheddar, comfort food