Ingredients
Filling
- 1 tbsp Olive Oil
- 2 cups Shredded Cooked Chicken
- 2 cups Broccoli Florets, chopped small
- 1 cup Carrots, diced small
- 1/2 cup Onion, diced small
- 3 cloves Garlic, minced
- 1.5 cups Cheddar Cheese, freshly grated
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 3 tbsp Butter
- 3 tbsp Flour
- 1.5 cups Chicken Stock
- 1/2 cup Whole Milk
Pastry and Finishing
- 1 sheet Puff Pastry, store bought
- 1 Egg, for egg wash
Instructions
- Preheat and prep: Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or an oven-safe skillet to prepare for the filling.
- Cook the vegetables: Heat the olive oil in a large skillet over medium heat. Add the garlic, onion, broccoli, and carrots, cooking for 5 to 6 minutes until softened. Stir in the shredded chicken and cook for an additional 2 to 3 minutes until heated through and well combined with the vegetables.
- Make the creamy sauce: Add the butter to the skillet and let it melt. Sprinkle in the flour and stir continuously for 1 minute to create a roux. Gradually whisk in the chicken stock and whole milk, stirring constantly until the mixture thickens and becomes bubbly.
- Add cheese and seasonings: Remove the pan from heat. Stir in the grated cheddar cheese along with garlic powder, onion powder, paprika, kosher salt, and black pepper until the sauce is smooth and creamy, fully coating the ingredients.
- Assemble the pot pie: Pour the broccoli cheddar chicken filling into the prepared pie dish. Place the puff pastry sheet on top, either covering fully and making slits in the center for venting or cutting the pastry into squares and rectangles to slightly overlap them decoratively. Brush the puff pastry gently with the beaten egg to achieve a glossy, golden finish.
- Bake: Position the pot pie on a baking sheet to catch any drips and bake in the preheated oven for 30 to 40 minutes, until the crust is golden brown and the filling is bubbling around the edges.
- Cool and serve: Let the pot pie rest for 10 minutes after baking to set. Slice and serve warm alongside a green salad or roasted vegetables for a delightful meal.
Notes
- You can substitute the puff pastry with a homemade pie crust for a different texture.
- Ensure the chicken is fully cooked before adding to the filling; leftover rotisserie chicken works perfectly.
- Cutting the puff pastry into shapes and layering slightly gives a beautiful presentation.
- Use freshly grated cheddar cheese for a creamier melting texture and better flavor.
- For a lower fat option, substitute whole milk with 2% or use a milk alternative.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
