Chicken Cheddar Broccoli Pot Pie
Regine Brinson
This chicken cheddar broccoli pot pie is exactly what it sounds like. Chicken, cheddar, and broccoli, stuffed under some puff pastry, creating a pot pie
Prep Time 5 minutes mins
Cook Time 35 minutes mins
Total Time 40 minutes mins
- Breast meat from Roasted Chicken (see linked recipe)
- ½ yellow onion finely diced
- 1 carrot finely diced
- 1 stalk celery finely diced
- 2 garlic cloves minced
- 1 crown broccoli chopped
- ½ cup medium cheddar cheese
- 2 tbsp oil
- 2 tbsp all purpose flour
- 1 tsp black pepper
- 1 tbsp all purpose seasoning
- ½ tsp cayenne pepper
- 1 tbsp smoked paprika
- 2 cups chicken bone broth
- 1 sheet of puff pastry
- 1 egg for egg wash
- parsley for garnish
To a skillet on medium high heat, add in oil and once hot, add in onion, celery, and carrot. Sauté for 3 minutes.Add in garlic and sauté until fragrant. Add in flour and cook for about one minute. Follow with chicken bone broth and chicken meat.
Once bubbling, add in all seasonings and broccoli. Once broccoli turns a bright vibrant green, add in cheddar cheese and reduce heat to low. Transfer into your baking dish
For your puff pastry, cut a piece that is one inch larger on all sides, than the pan. Drape puff pastry over pan and crimp the edges.
Beat egg, and brush it along the top of the puff pastry. Cut a few holes around the puff pastry for ventilation. Top with parsley before baking.
Bake at 350℉ for 20 minutes and allow to cool for 20 minutes before serving.