“My husband hugged me 3 times after he ate this lol.”
This recipe is a delicious and comforting take on a classic pot pie. Tender chicken, vibrant broccoli florets, and melty cheddar cheese come together in a creamy sauce, encased in a flaky, golden crust.
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Broccoli Cheddar Chicken Pot Pie
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Ingredients:
| For the Filling | Quantity |
|---|---|
| Cooked and shredded chicken | 2 cups |
| Broccoli florets, blanched | 2 cups |
| Shredded cheddar cheese | 1 cup |
| Unsalted butter | 1/2 cup |
| All-purpose flour | 1/2 cup |
| Diced onion | 1 cup |
| Garlic cloves, minced | 2 cloves |
| Chicken broth | 2 cups |
| Whole milk | 1 cup |
| Salt and black pepper | To taste |
| For the Crust | Quantity |
|---|---|
| All-purpose flour | 2 1/2 cups |
| Unsalted butter, chilled and cubed | 1 cup |
| Ice water | 1/2 cup |
| Salt | 1 teaspoon |
Instructions:
- Heart of the Melody: Preheat your oven to 400°F (200°C). In a large bowl, combine the cooked chicken, blanched broccoli, and shredded cheddar cheese.
- Golden Conductor: Melt the butter in a saucepan over medium heat. Add the diced onion and minced garlic, and sauté until softened.
- Aromatic Overture: Sprinkle the flour over the onion and garlic, stirring to create a roux.
- Thickening Harmony: Gradually whisk in the chicken broth and milk, then season with salt and pepper.
- Vibrant Dance: Pour the creamy sauce over the chicken, broccoli, and cheddar mixture.
- Flaky Foundation: Combine the flour, chilled butter, and salt in a food processor. Pulse until crumbly, then gradually add ice water until a dough forms. Knead briefly, then roll out into a circle.
- Cold Magic: Place the dough over a pie dish and seal the edges. Cut slits on top.
- Bake to Bliss: Bake the pot pie for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
