Cheesy Chicken and Broccoli Pot Pie

Enjoy this delicious creamy chicken and broccoli pot pie baked in ramekins for individual servings. Save time by using puff pastry to create the buttery flaky top crust. This classic comfort food dish is packed with hearty vegetables, tender chicken and cheesy flavor!

Imagine broccoli cheddar soup combined with chicken pot pie and you have the perfect savory dinner pie. The mini pies are baked in large ramekins or oven safe soup crocks. A layer of puff pastry closes them off on top to create the pie. It’s a comforting meal for the whole family!

If you’re looking for other hearty and comforting dinner recipes, try my Stuffed Shells with Meat, Marry Me Soup, and Stove Top Beef Stew. All of these are great for a cozy winter dinner!

Why You’ll Love This Recipe

• It’s a great way to use up leftover chicken! Got turkey after Thanksgiving? Use it in this pie!
• You can prepare the pie in advance: You can either bake the entire pie in advance and reheat later. Or you can assemble the pie, wrap in plastic wrap and store in the fridge until you are ready to bake.
• It’s a no-fuss recipe: I use store-bought puff pastry instead of a homemade pie crust. Because I use leftover chicken or rotisserie chicken, the filling comes together easily.
• It’s the perfect comfort food: You don’t need to look any further if you’re craving comfort food. This recipe combines comforting broccoli cheddar soup with chicken pot pie in a quick and easy way.

What You Need to Make Cheesy Chicken and Broccoli Pot Pie

You can find all of the ingredients for this pot pie at your local grocery store.

• Rotisserie Chicken: If you don’t have rotisserie chicken, you can use shredded chicken breasts, ham or even turkey! It’s a great way to use up leftover Thanksgiving turkey. If you want to omit the meat, just add more veggies.
• Vegetables: I use carrots, broccoli florets and onions for the filling. You can use fresh broccoli or frozen. You can also substitute the vegetables for something else like mushrooms, peas or cauliflower.
• Cheese Sauce: The base of this dish is the creamy cheese sauce which tastes just like broccoli and cheddar soup. I use sharp cheddar cheese, heavy cream, chicken broth, butter, all-purpose flour, garlic powder, salt and black pepper.
• Topping / Crust: No need for pie dough as we just use puff pastry sheets for the top crust and finish with an egg wash. Using puff pastry results in a delicious flaky crust.

Equipment Needed

I cook these pot pies in large ramekins that are about the size of a standard-size or medium soup bowl. If you don’t have large ramekins, you can use a cast iron skillet, small casserole dish or regular pie dish.

I haven’t tested this recipe with puff pastry on the bottom of the dish. You can try it if you want, but the bottom crust may be more dense and possibly undercooked.

How to Make Broccoli Chicken Pot Pies

Homemade pot pies come together with a few easy steps.

1. Cook the filling: Melt the butter in a large skillet over medium heat. Add the onions and agrlic and saute until softened. Sprinkle the flour over the onions, and cook for 1 to 2 minutes, stirring constantly, to make a roux. Pour in the heavy cream and broth and stir to create a sauce. Cook until the sauce thickens, then stir in the cheese, broccoli, carrots and chicken. Let the sauce thicken more, if desired, then stir in the seasonings.
2. Assemble the pies: Spoon the filling into 2 to 3 large ramekins. Cut the puff pastry into 2 to 3 squares, large enough to hang a 1/2 inch or so over the edge of the dish. You can cut off any excess dough.
3. Finish and bake: Brush the puff pastry with the beaten egg. Bake in a preheated oven for 20 to 25 minutes, until the crust is golden brown and the filling is bubbly. Let them cool for 2 to 3 minutes before serving.

The full recipe with measurements and instructions is listed in the recipe card below.

Recipe Tips for the Perfect Pot Pie

• Never cook dairy on high heat: If you ever notice your cheese soup is grainy, it’s because you cooked it on too high heat. Cheese is best when it’s melted over low or medium heat.
• Bake until golden brown: Because I use puff pastry for the top layer of crust, this broccoli cheddar chicken pot pie bakes in less than 20 minutes. The pie is done when the crust is golden brown and the filling is bubbly.

If you’re looking for a classic pot pie, try my easy homemade chicken pot pie recipe!

Make Ahead Instructions

You can prep this entire recipe in advance. Bake the pie and then let it cool to room temperature. The store it covered in the fridge for up to 3 days.

Alternatively, you can wait to bake the pie. Just can cook the filling and assemble the pies, but hold off on baking. Before coating the pie with the egg wash, you can cover the pie and store in the refrigerator for up to 2 days. Then remove from the fridge and bake according to the recipe instructions.

Storage and Freezing

Store leftover broccoli chicken pot pie in an airtight container in the refrigerator for up to 3 days. You can reheat in the oven at 350°F until warmed through.

To freeze, prepare the pie through the assembly step. Then wrap the pies in tin foil and store in a freezer safe bag or container for up to 2 months. Defrost the pie in the fridge and then bake according to recipe instructions.

Did you try this cheesy chicken broccoli pot pie? Let me know your thoughts by leaving a recipe rating and review below!