Comfort Food Classic: Broccoli Cheddar Chicken Pot Pie

Indulge in the ultimate comfort food experience with our irresistible recipe for Broccoli Cheddar Chicken Pot Pie. This hearty and flavorful dish combines tender chicken, vibrant broccoli, and creamy cheddar cheese sauce, all nestled beneath a golden-brown crust. Perfect for cozy family dinners or special occasions, this pot pie is sure to become a favorite at your table. Join us as we dive into the world of comforting casseroles and discover the magic of this delicious one-dish wonder.

Ingredients:

• 2 pie crusts, unbaked
• 2 tablespoons butter
• 1/2 white onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 4 oz cream cheese, softened
• 1/4 teaspoon ground mustard
• 2 cups sharp cheddar cheese, grated and divided
• 3 cups cooked chicken, chopped or shredded
• 1 1/2 cups frozen broccoli florets
• Kosher salt and freshly ground black pepper, to taste
• 1 egg

Instructions:

Preparing the Filling:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Place one of the unbaked pie crusts in a 9-inch pie dish and set aside.
2. Cook the Onion and Garlic: In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
3. Make the Cheese Sauce: Sprinkle the flour over the onion and garlic mixture, stirring constantly, until lightly browned, about 1-2 minutes. Gradually whisk in the whole milk until smooth. Add the softened cream cheese and ground mustard, stirring until the cream cheese is melted and the sauce is thickened. Stir in 1 1/2 cups of grated cheddar cheese until melted and well combined. Season with salt and pepper to taste.
4. Combine with Chicken and Broccoli: Add the cooked chicken and frozen broccoli florets to the cheese sauce, stirring until evenly coated and combined. Remove from heat.

Assembling the Pot Pie:

5. Fill the Pie Crust: Pour the chicken and broccoli mixture into the prepared pie crust in the pie dish, spreading it out evenly.
6. Top with Second Pie Crust: Place the second unbaked pie crust over the filling, sealing the edges with your fingers or a fork. Trim any excess crust if necessary, then make a few small slits in the top crust to allow steam to escape during baking.
7. Brush with Egg Wash: In a small bowl, beat the egg with a splash of water to create an egg wash. Brush the top crust with the egg wash for a golden-brown finish.

Baking the Pot Pie:

8. Bake: Place the assembled pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
9. Serve: Remove the pot pie from the oven and let it cool for a few minutes before slicing and serving. Garnish with additional grated cheddar cheese and chopped parsley, if desired.

Cook Notes and Variations:

• Vegetarian Option: Omit the chicken and add extra vegetables such as diced bell peppers, mushrooms, or spinach for a vegetarian version of this pot pie.
• Herbaceous Twist: Add fresh herbs such as thyme, rosemary, or parsley to the cheese sauce for an extra burst of flavor.
• Crust Alternatives: Substitute the traditional pie crust with puff pastry or crescent roll dough for a different texture and flavor.

FAQs (Frequently Asked Questions):

Q: Can I use pre-made pie crusts for this recipe? A: Yes, you can use store-bought pie crusts for convenience, or you can make your own homemade pie crusts if preferred.

Q: Can I use fresh broccoli instead of frozen? A: Yes, you can use fresh broccoli florets in place of frozen. Simply blanch the broccoli in boiling water for a few minutes before adding it to the cheese sauce.

Q: How do I store leftovers? A: Store any leftover pot pie in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or oven until heated through.

Q: Can I freeze this pot pie? A: Yes, this pot pie can be assembled and frozen before baking. Wrap the unbaked pie tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to bake, thaw the pot pie in the refrigerator overnight, then bake as directed.

Keto and Low-Carb Versions:

Keto Version:

• Substitute the traditional pie crust with a keto-friendly crust made from almond flour or coconut flour.
• Use heavy cream instead of whole milk for a higher fat content.
• Add additional low-carb vegetables such as cauliflower or bell peppers to bulk up the filling.

Low-Carb Version:

• Use a low-carb pie crust made from almond flour or coconut flour.
• Replace the all-purpose flour in the cheese sauce with a low-carb thickener such as xanthan gum or arrowroot powder.
• Choose low-carb vegetables such as broccoli, cauliflower, or zucchini for the filling.

In conclusion, our Broccoli Cheddar Chicken Pot Pie is the epitome of comfort food perfection, combining tender chicken, vibrant broccoli, and creamy cheese sauce, all encased in a flaky pie crust. With its irresistible flavors and satisfying texture, this pot pie is sure to become a family favorite. Whether enjoyed as a hearty weeknight dinner or served at a special gathering, this dish is guaranteed to warm hearts and bellies alike. So, gather your ingredients and get ready to savor the comforting goodness of this classic comfort food classic!