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Broccoli Cheddar Chicken Pot Pie

A comforting dish featuring rotisserie chicken, broccoli, and a creamy cheddar sauce wrapped in a flaky pie crust, perfect for family dinners and gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 14 oz package refrigerated pie crust Let this come to room temperature for easy handling.
For the Filling
  • 2 Tbsp light butter or salted butter Adds richness and velvety texture.
  • 3 green onions (chopped) For freshness and aroma.
  • 1 cup whole milk (plus 3 Tbsp) Helps create a luscious sauce.
  • 4 oz onion & chive cream cheese (softened) Enhances creaminess.
  • 1 1/2 tsp garlic salt Infuses a savory essence.
  • 1/2 tsp black pepper Adds a touch of spice.
  • 1/8 tsp ground mustard Provides a hint of tanginess.
  • 2 Tbsp all-purpose flour Thickens the sauce.
  • 2 cups shredded sharp cheddar cheese (divided) Gives the dish its cheesy flavor.
  • 3 cups rotisserie chicken (roughly chopped) The star ingredient.
  • 1 1/2 cups broccoli florets (steamed crisp tender and chopped) Adds nutrition and color.
  • 1 large egg (beaten with 1 Tbsp water) For a glossy finish on the crust.

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. Lightly spray a 9-inch deep dish pie dish with cooking spray. Fit one pie crust into the dish.
  3. In a medium skillet over medium-high heat, melt the butter. Add the chopped green onions and cook for 1-2 minutes.
Making the Filling
  1. Pour in the whole milk and add the softened cream cheese. Stir until smooth.
  2. Season with garlic salt, black pepper, and ground mustard.
  3. Dissolve the flour in 3 tablespoons of cold milk and whisk into the sauce until thickened.
  4. Lower heat and simmer for about 2 minutes.
  5. Stir in 1 1/2 cups of shredded cheese until melted, then fold in the chicken and broccoli.
Assembling and Baking the Pie
  1. Pour the filling into the pie shell and sprinkle the remaining cheese on top.
  2. Place the second crust on top, crimping the edges together. Cut 4 slits in the top crust.
  3. Whisk together the egg and cold water. Brush over the crust.
  4. Bake for 40-45 minutes until golden. Let it rest for 10 minutes before serving.

Notes

For a flakier crust, chill the pie crust in the fridge for about 15 minutes before using. Feel free to add other vegetables for variation.