Broccoli Cheddar Chicken Pot Pie

This is the broccoli cheddar chicken pot pie that we all love! The filling is cozy and loaded with melty cheddar, chicken and a bunch of veggies while the topping is a flaky puff pastry. It’s so good and easy to make!

If you’re looking for cozy, you’ve come to the right place!

This broccoli cheddar chicken pot pie is filled with melty cheddar, toasty broccoli, tender chicken and all sorts of veggies. It’s topped with a buttery, flaky puff pastry crust and is a huge favorite in our house.

To say it tastes amazing would be an understatement!

This is a combo of two family favorites:

chicken pot pie and broccoli cheddar soup.

I have been making Eddie chicken pot pie with puff pastry crust for over 15 years. It’s one of his favorite meals EVER. And It’s often a birthday meal or some sort of special meal request too! It’s such a warm, cozy dish that is the ultimate comfort food.

My mom would make chicken pot pie for us once or twice a year as kids and it was just SO good. I loved those days!

This is just like the classic chicken pot pie I make, with just two simple adjustments. I do not add potatoes into this – the broccoli adds more than enough veg! And I add some cheese into the filling so it gets all melty with that wonderful cheddar flavor.

Even with the filling being silky and creamy and so incredible, the topping will ALWAYS be my favorite part. I can never get enough puff pastry!

It’s so easy to use for a pot pie, especially when you’re making one in a 9×13 dish. I simply lay a piece on top, add a few slits for ventilation and brush with an egg wash. My favorite puff pastry brands to use are the ones that come in one long sheet. They are refrigerated and NOT frozen. The brands I try to find are jus rol and wewalka.

You can use the frozen variety, but they tend to have the perforations already cut and do not sit on top as nicely. My suggestion would be to let it thaw and try to roll it out a bit before placing it on top of the pot pie.

In this case, I had an extra piece of puff pastry and cut some pieces out with my kids’ little cookie cutters! Not a necessity but adds a little something!

A few extra notes:

I like to use broccoli florets and then give them a nice coarse chop. Almost like you are making a chopped salad. I like all the veggies and chicken to be roughly the same size. This definitely makes it more appealing for my kids to eat. Me too!

Using already cooked, leftover broccoli works too!

You can use any cheese that you love, but I do suggest using freshly grated cheese. It melts so nicely.

P.S. if you’re looking for a full-on veggie version, I have a butternut squash pot pie that is also incredible!

This is heavenly to make for dinner. It truly makes the kitchen feel (and smell!) like home.

We can’t get enough!

Broccoli Cheddar Chicken Pot Pie

Broccoli Cheddar Chicken Pot Pie

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Preheat the oven to 425 degrees F.
Heat the butter in a large stock pot over medium heat. Add in the onions, carrots, celery and garlic with a big pinch of salt and pepper. Add the thyme and oregano. Cook, stirring often, until the veggies soften, about 5 to 6 minutes.
Stir in the flour to create a roux. Stir well so it coats all the vegetables, then cook for 3 to 4 minutes, stirring often. It should smell fragrant and nutty.
Add in the chicken and broccoli. Slowly stream in 4 cups of the chicken stock while stirring. Doing this slowly will help the mixture thicken.
Bring the mixture to a boil. Reduce it to a simmer and cook for 5 more minutes so it can thicken. Stir in the heavy cream and cook for another few minutes. Turn off the heat and stir in the cheese. Stir until it melts completely.
Taste and season with more salt and pepper as needed. You may need to add a little more salt and pepper here!
Ladle the mixture into a 9×13 inch baking dish. Top with the sheet of puff pastry. Brush the sheet with the egg wash. Use a knife to slice a few slits into the pastry to let the steam escape.
Place the dish in the oven. Bake for 25 to 30 minutes or until the puff pastry is golden and puffed. Remove and let cool slightly before serving!