Chipotle with cheddar and broccoli

You’ll be blown away by this incredible cheddar broccoli chicken pot pie with a simple handmade crust! With a cheese sauce that has been lightened up and is filled with vegetables and protein, this recipe for delectable broccoli cheese chicken pot pie will please the entire family.

Yes, your favorite soup and your favorite comfort meal have given birth to a kid that will BLOW YOUR MIND.

a spoon and a pan of broccoli cheese chicken pot pie
all the ingredients needed to create cheddar chicken and broccoli pot pie
Despite having a luxurious appearance, this delicious broccoli cheddar chicken pot pie employs only a few basic ingredients to produce genuinely amazing results.

This would be the offspring of mac & cheese and your favorite chicken pot pie recipe (here’s mine!). What you’ll need to make it is as follows:

All-purpose flour, salt, butter, one egg yolk, and a few tablespoons of milk are required to make the pot pie crust.

For the cheese sauce, more butter, all-purpose flour, onion and garlic powders, milk, cheddar cheese, salt, and pepper are added.

You’ll cook your chicken with salt, pepper, and a little olive oil.

Veggies: For the ideal vegetable boost, we’re packing this baby full of broccoli and carrots.

preparing a pan of broccoli cheddar chicken pot pie with chicken, broccoli, and vegetables.
substitutions for simple ingredients
You may simply adapt this delectable broccoli cheese chicken pot pie to what you have on hand:

Select your milk. Since I usually have unsweetened dairy-free milk in the fridge, I like to use almond or cashew milk for this recipe, but you may substitute any milk you choose.
Change the vegetables. Spinach, peas, cauliflower, onions, and even mushrooms would be excellent additions to this broccoli cheddar chicken pot pie. But be careful not to fill it too much, or you’ll miss part of the cheesy, ooey goodness in each mouthful.

Change the protein. Instead of chicken, ham or turkey can be finely chopped. You may also use one can of rinsed and drained chickpeas if you’re a vegetarian. YUM.
giving cheddar a crust chicken and broccoli pot pie
Making this broccoli cheese: a recipe poultry pot pie
Prepare the pie crust. The dough must first be prepared in a food processor, shaped into a disc, and chilled for at least an hour before rolling out. If making the dough ahead of time will make it easier for you, feel free to do so.

Prepare the chicken. Cook your chicken in a big saucepan while the dough is chilling. Put it aside after transferring it to a dish or plate.
Prepare the cheese sauce. The creamy cheese sauce will be prepared in the same saucepan.

Include the mix-ins. Put the cooked chicken pieces, carrots, and broccoli florets into the cheese sauce and stir until everything is evenly covered.

Prepare the pan. Cooking spray should be used to cover a 10 inch deep skillet or pie plate before preheating the oven to 375 degrees F. The cheddar broccoli chicken pot pie mixture should be added.

Dough is rolled. Roll out the pie dough on a lightly dusted surface until it is big enough to cover the skillet or pan.
Top it. The crust should be placed on top of the pot pie filling, with the borders sealed with pressure. To let the vegetables to cook and steam, make a few slits or holes in the crust’s top.
Bake and eat. Serve the pot pie after baking it until the top is golden brown and brushing it with egg wash.

expert advice on how to make the BEST pot pie crust
Making the crust is perhaps the trickiest step in this recipe, but with a few pointers, I’m confident you’ll succeed:

Make certain that your butter is ice-cold. Making pie crust of any kind is best done with chilled butter, especially because you’ll be using warm hands. I suggest cutting the butter into cubes, setting it on a platter, and freezing it for ten to fifteen minutes. Additionally, you’ll get a chance to prepare all of your components at this time.
Don’t overwork the dough, please.You just need to pulse the dough in the food processor ten times to incorporate the butter into the dough before adding the liquid, so don’t take your time with it. To learn more about how the crust should appear, please watch the video.
Give your pot pie dough at least 30 to 1 hour in the refrigerator to rest. Your pie dough will develop a flaky, flawless crust if you let it rest in the refrigerator for the gluten to relax and the butter to solidify and firm up within the pockets of flour. If you’d like, you may even prepare the crust a few days in advance. Alternatively, you can freeze it and defrost it when you’re ready to bake your pie.

Before rolling, let the pie dough thaw for a few minutes. For easy rolling, let the dough remain at room temperature for 5–10 minutes before rolling it out.
In a skillet, make a broccoli cheese chicken pot pie.

How to keep leftovers fresh

Any leftover cheddar broccoli chicken pot pie may be kept in the fridge for 3-5 days in airtight containers. You are welcome to fully reheat pieces in the oven or microwave at 350 degrees.

With a spoon in it, cheddar broccoli chicken pot pie
Prepare it in advance.
You can prepare this broccoli cheddar chicken pot pie in a number of ways in advance. You are welcome to prepare the following items and keep them in the refrigerator in sealed containers:

Crust preparation
Prepare the chicken
the broccoli and carrots you are eating.
Completely assemble the chicken pot pie and place it in the refrigerator the day before baking. After that, bake as suggested!
Put your pot pie in the freezer.

You can prepare this cheddar broccoli chicken pot pie in advance and freeze it for later. Ideal for preparing dinners for relatives or expectant parents who may use some warm food! This is how you do it:

Cook and put together: Prepare the filling, then put together the crust and the entire chicken pot pie with broccoli and cheddar.
Prepare the pie for freezing by wrapping it entirely in tin foil and storing it in the freezer for up to two months before eggwashing it.
When you’re ready to cook, thaw the pie in the refrigerator before baking it according to the recipe.

Bake frozen food for 30 minutes while covering it with foil. Bake for a further 30-45 minutes, or until the top is golden brown, after removing the foil.
blow you away Chipotle with cheddar and broccoli

You’ll be blown away by this incredible cheddar broccoli chicken pot pie with a simple handmade crust! With a cheese sauce that has been lightened up and is filled with vegetables and protein, this recipe for delectable broccoli cheese chicken pot pie will please the entire family.

Ingredients

To make the crust:

all-purpose flour, 1 cup

14 teaspoon of salt

3 tablespoons of ICED salted butter (or regular unsalted butter will work just fine)

one egg yolk (not the full egg, just the yolk)
1-3 teaspoons of almond milk without sugar
extra flour for dusting
For the filling of cheese:
Butter, two tablespoons
1/fourth cup all-purpose flour (or sub whole wheat or GF all purpose flour)
1/four teaspoons of onion powder
a quarter-teaspoon of garlic powder
1 3/4 cups ordinary milk, almond milk, or unsweetened cashew milk
Sharp cheddar cheese, 8 ounces (about 2 cups shredded cheddar cheese)
Salt, 1/4 teaspoon
black pepper freshly ground
12 teaspoon avocado or olive oil
1 pound of diced, skinless, boneless chicken breast
tiny broccoli florets, 4 cups
chopped two medium carrots
1 more egg for the egg wash

Instructions

To prepare the dough in the food processor, combine the flour, salt, and cold, chopped butter in the bowl of the machine with the standard blade connected. Just a few pulses are all that is needed to combine the ingredients and form pea-sized balls. Once the mixture is crumbly and fairly moist, add the egg yolk and 1 to 3 tablespoons milk and pulse once more. You will have overmixed the dough if you allow it to form a large dough ball. Pour onto a surface that has been lightly dusted, collect into a disk, cover in plastic, and chill for at least an hour before rolling out.

Additionally, dough may be prepared in advance and stored for up to 3 months in the freezer or refrigerator.
Add oil to a big saucepan and heat it up over medium-high heat to cook the chicken. When the oil is heated, add the chicken and fry it for 6 to 8 minutes, until it is no longer pink. Transfer the cooked chicken to a dish or a big platter and leave it aside.

Next, prepare your cheese sauce by adding butter to the same big pot and heating it to medium-low. Once the butter has melted, mix in a small amount of the flour before gradually adding the milk while alternating with the flour and rapidly whisking to remove any lumps.

Mixture should be brought to a little boil before being simmered for a few minutes, stirring occasionally, to allow the sauce to slightly thicken. Add enough of freshly ground black pepper, salt, garlic powder, onion powder, and seasoning to taste.
After that, include 8 ounces (or around 2 cups) of finely grated strong cheddar cheese into the sauce and stir until melted. Stir carefully to thoroughly coat the cooked chicken pieces and vegetables with the cheese sauce before adding the broccoli, carrot, and other ingredients. Place aside.

Set the oven to 375 degrees Fahrenheit. Apply nonstick cooking spray to a 10-inch deep skillet or a large deep dish pie plate. Smooth the top then add the cheddar broccoli chicken pot pie mixture.

On a surface that has been heavily dusted with flour, roll out the pie dough until it is large enough to cover the pie pan. Place on top of the mixture, closing the borders. To allow steam to escape, make a few small cuts in the crust’s top or pierce it with a fork. To help the crust get golden brown, whisk together 1 egg and use the mixture to brush part of the egg wash over the top of the crust.

Bake for 45 to 55 minutes, or until the filling is bubbling and the crust is brown. Add some sea salt to the crust. Enjoy! serving six.
Cookbook Notes
Since we don’t buy ordinary milk, I usually make this using unsweetened almond or cashew milk. You may use any type of milk, though. Use 2 percent whole milk if you want a richer meal.

I advise using a block of cheese to shred your own cheese. It usually melts more easily.

To store: Refrigerate any leftover cheddar broccoli chicken pot pie for 3-5 days in sealed containers. You are welcome to fully reheat pieces in the oven or microwave at 350 degrees.

For instructions on how to freeze and prepare ahead of time, view the whole post!