It's comfort food season and we're making the coziest Broccoli Cheddar Chicken Pot Pie with a Puff Pastry Crust. The filling is cheesy and loaded with flavor and then we're topping it with buttery, flaky dough that bakes into golden perfection. Get ready for a Fall and Winter dinner favorite, ready in just 1 hour!
I love broccoli cheddar chicken so I thought..why not turn it into a pot pie? The flavor combinations work so well here and the puff pastry crust is the perfect topping.
It's easy to make and my whole family loved this one!
For more Broccoli and Cheese recipes, try this Broccoli Cheddar Gnocchi, Broccoli Cheese Casserole, Broccoli Cheddar Pasta, and Broccoli Cheddar Chicken Soup.
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Why You'll Love This Recipe:
- Cozy, Comfort Food. It's cheesy, rich and the flaky crust will satisfy all those cravings.
- Quick Prep. Minimal chopping and we're using store bought puff pastry to save time.
- Big on Flavor. This Broccoli Cheddar version is such a fun switch up from the traditional version.
- Feeds the whole family. It's enough for 4-5 hungry people and really filling, so no need to make any side dishes.
Try these Mini Chicken Pot Pies too!
Ingredients:
Rotisserie Chicken: Makes things really simple and quick. Plus, it's always pull apart tender and tastes amazing in Chicken Pot Pie.
Puff Pastry: Jus Rol is my favorite brand. It's fresh, not frozen, so you won't have to worry about thawing it ahead of time.
Fresh Broccoli: I suggest using fresh broccoli for the best texture. The frozen version is watery, mushy and can turn the filling green.
*Find the full recipe ingredients and quantities in the recipe card below.
Substitutions and Variations:
- Frozen puff pastry is okay to use, but you'll need to thaw it in the fridge completely before starting the recipe.
- I recommend using Chicken Stock instead of Chicken broth for richer flavors.
For more Puff Pastry Recipes, try these Ham and Cheese Puff Pastry Tarts, Strawberry Turnovers with Puff Pastry, and Apple Hand Pies.
How to Make Chicken Pot PIe with Puff Pastry:
Step 1: Preheat the oven to 400 degrees. Discard the skin from the rotisserie chicken and pull the meat from the bone. Give it a quick chop and set aside.
Step 2: (1) In a large, deep skillet over medium low heat, melt the butter. Toss in broccoli florets and onion. Stir and cook for about 4 minutes to soften. Add in salt, pepper and garlic and cook for another minute. (2) Pour in chicken stock and heavy cream. (3) Continue to cook for about 4-5 minutes until it starts to thicken. (4) Toss in the shredded cheese and stir well to melt. Turn off the heat and set aside.
Step 3: Remove the puff pastry from the fridge and unroll to create a tall rectangle. Using a cookie cutter, create 24 small squares by making 3 slices up and down and 6 slices across. It's okay if they aren't perfectly shaped.
Step 4: Start placing the squares over the filling around the outside border and work your way into the center, overlapping the squares a bit.
Step 5: To make the egg wash, whisk together the egg with a few tablespoons of water. Brush the egg wash over the puff pastry. Bake for 28-32 minutes in the center rack until the crust looks nice and golden. You may need to slip a cookie sheet on the rack under it in case it drips a bit.
Step 6: Remove from the oven and allow to cool for about 10-15 minutes before slicing into 6 triangles and serving. Top with fresh parsley and enjoy!
Expert Tips:
- It's ok if the broccoli isn't all the way tender in the skillet. It will continue to cook in the oven.
- Make sure to allow the pot pie to cool a bit after baking so it can thicken and not have too much liquid when slicing.
More Comfort Food You'll Love:
If you tried this Broccoli Cheddar Chicken Pot Pie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
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Broccoli Cheddar Chicken Pot Pie with Puff Pastry
- Total Time: 1 hour
- Yield: 6 pie slices 1x
Description
It's comfort food season and we're making the coziest Broccoli Cheddar Chicken Pot Pie with a Puff Pastry Crust. The filling is cheesy and loaded with flavor and then we're topping it with buttery, flaky dough that bakes into golden perfection.
Ingredients
- 1 rotisserie chicken
- 3 tablespoons salted butter
- 1 and ½ cup fresh broccoli florets, cut or pulled apart into smaller pieces
- ½ cup yellow onion, diced
- 1 garlic clove, minced
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ¾ cup chicken stock
- ¾ cup heavy cream
- 1 and ½ cup cheddar cheese, shredded from the block
- 1 (13 ounce) thawed puff pastry (preference for Jus Rol brand *fresh near eggs)
- 1 egg
- 2 tablespoons water
- 1 tablespoon fresh parsley, minced
Instructions
- Preheat the oven to 400 degrees. Discard the skin from the rotisserie chicken and pull the meat from the bone. Give it a quick chop and set aside.
- (1) In a large, deep skillet over medium low heat, melt the butter. Toss in broccoli florets and onion. Stir and cook for about 4 minutes to soften. Add in salt, pepper and garlic and cook for another minute. (2) Pour in chicken stock and heavy cream. (3) Continue to cook for about 4-5 minutes until it starts to thicken. (4) Toss in the shredded cheese and stir well to melt. Turn off the heat and set aside.
- Remove the puff pastry from the fridge and unroll to create a tall rectangle. Using a cookie cutter, create 24 small squares by making 3 slices up and down and 6 slices across. It's okay if they aren't perfectly shaped.
- Start placing the squares over the filling around the outside border and work your way into the center, overlapping the squares a bit.
- To make the egg wash, whisk together the egg with a few tablespoons of water. Brush the egg wash over the puff pastry. Bake for 28-32 minutes in the center rack until the crust looks nice and golden. You may need to slip a cookie sheet on the rack under it in case it drips a bit.
- Remove from the oven and allow to cool for about 10-15 minutes before slicing into 6 triangles and serving. Top with fresh parsley and enjoy!
Notes
- It's ok if the broccoli isn't all the way tender in the skillet. It will continue to cook in the oven.
- Make sure to allow the pot pie to cool a bit after baking so it can thicken and not have too much liquid when slicing.
- Prep Time: 15 minutes
- Cooling Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
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