Name: Broccoli Cheddar Chicken Pot Pie
Ingredients: 1 (14 oz) package refrigerated pie crust, room temperature; 2 tablespoons light or salted butter; 3 green onions, chopped; 1 cup whole milk plus 3 tablespoons (divided); 4 oz onion & chive cream cheese, softened; 1 ½ teaspoons garlic salt; ½ teaspoon black pepper; ⅛ teaspoon ground mustard; 2 tablespoons all-purpose flour; 2 cups shredded sharp cheddar cheese, divided; 3 cups rotisserie chicken, roughly chopped; 1 ½ cups broccoli florets, steamed until crisp-tender and chopped; 1 large egg; 1 tablespoon water

Description

Broccoli Cheddar Chicken Pot Pie is the ultimate comfort food with a cozy, homemade feel. This hearty dish combines tender rotisserie chicken, crisp-tender broccoli, and sharp cheddar cheese in a creamy, savory sauce, all wrapped in a flaky golden pie crust. It’s an easy, family-friendly dinner that feels special enough for Sunday supper but simple enough for a weeknight meal.

Ingredients

1 (14 oz) package refrigerated pie crust, room temperature
2 tablespoons light or salted butter
3 green onions, chopped
1 cup whole milk plus 3 tablespoons (divided)
4 oz onion & chive cream cheese, softened
1 ½ teaspoons garlic salt
½ teaspoon black pepper
⅛ teaspoon ground mustard
2 tablespoons all-purpose flour
2 cups shredded sharp cheddar cheese, divided
3 cups rotisserie chicken, roughly chopped
1 ½ cups broccoli florets, steamed until crisp-tender and chopped
1 large egg
1 tablespoon water

Instructions

Preheat oven to 350°F and lightly spray a 9-inch deep-dish pie plate.
Fit one pie crust into the dish, leaving overhang for crimping.
Melt butter in a skillet over medium-high heat and sauté green onions for 1–2 minutes.
Add 1 cup milk and cream cheese, stirring until melted and smooth.
Season with garlic salt, black pepper, and ground mustard.
Dissolve flour in remaining 3 tablespoons milk and whisk into sauce.
Cook, stirring constantly, until thickened; reduce heat and simmer 2 minutes.
Stir in 1 ½ cups shredded cheddar until melted.
Remove from heat and mix in chicken and broccoli.
Pour filling into prepared pie crust and sprinkle with remaining cheese.
Top with second crust, crimp edges, and cut slits in the center.
Whisk egg with water and brush over crust.
Bake 40–45 minutes until golden.
Rest 10 minutes before slicing and serving.

Notes

Serve warm with a simple green salad or fresh fruit.
Let the pie rest before slicing for cleaner pieces.
Store leftovers covered in the refrigerator for up to 3 days.
Reheat slices in the oven at 325°F for best texture.
This pie can be frozen unbaked or baked for up to 2 months.