Chicken and Broccoli Pot Pie
It's just like broccoli cheddar soup but with chicken in pot pie form! The combination of textures and flavors is the perfect weeknight dinner!
Servings: 3 - 4
Ingredients
- 6 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 small yellow onion chopped
- 1/2 cup all-purpose flour
- 1 cup heavy cream
- 2/3 cup chicken broth
- 2 cups sharp cheddar shredded cheese
- 2 cups chopped broccoli florets
- 1 cup peeled and cubed russet potatoes (small cubes)
- 1 cup shredded carrots
- 1 cup shredded rotisserie chicken
- 1 teaspoon kosher salt or more to taste
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1 sheet of puff pastry divided
- 1 egg beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C)
- In a large skillet, heat the butter over medium heat. Add the chopped onion and garlic and sauté until softened. Sprinkle the flour over it, stirring constantly for 1-2 minutes to cook the flour to make a roux. Gradually pour in the heavy cream and chicken broth while stirring continuously to create a creamy sauce. Cook for a few minutes until the sauce thickens. Add in the cheese, broccoli, potatoes, carrots, and chicken.
- Simmer longer until the sauce thickens again slightly. Stir in the salt, pepper, and garlic powder. Spoon the broccoli cheddar mixture into 2-3 large ramekins.
- Add puff pastry to the top of the ramekins, cutting off any excess. Brush the edges of the puff pastry with the beaten egg.
- Bake the mini pot pies in the preheated oven for 20-25 minutes or until the pastry is golden brown and the filling is bubbly.
- Allow the mini broccoli cheddar pot pies to cool for a few minutes before serving. Enjoy your delicious mini pot pies!
Notes
Storage: Store leftovers in a sealed container in the refrigerator for up to 3 days.