STORY TIME! Although I am not one to go on and on about my childhood, a good chicken pot pie story, is a must. Growing up, we actually thought chicken pot pie was a treat. Yes, I mean the frozen ones. However, I was not one for the vegetables. Seriously, I would meticulously take out every single carrot, pea and hint of onion. So, I decided to create a “grownup” version of a childhood favorite. Of course, only with vegetables I like to eat. Still cannot get a pea down my throat to save my life. That’s an entire story itself. Enjoy my take on the most fabulous comfort food dish. This Broccoli Chicken Pot Pie recipe is super easy to prepare, and so incredibly delicious!
Oh…and forget about counting fat and calories. This broccoli chicken dish is one fantastic cheat meal!
Of course, I created a short TikTok video making this unique version of Chicken Pot Pie. Be sure to check it out down below in the recipe. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
WHAT IS A POT PIE
Chicken Pot Pie is probably the most popular type of pot pies. However, they can also be made with beef, lamb, seafood (my next venture), and/or vegetables. Although most traditional Chicken Pot Pies contain potatoes, celery, carrots, onions and/or peas, modern versions can vary significantly in both ingredients and preparation.
PIE CRUST VS. PUFF PASTRY FOR CHICKEN POT PIE
In my opinion, choosing between pie crust or puff pastry is a matter of preference. Honestly, even though I did not utilize pie crust on the bottom in this recipe for Broccoli Chicken Pot Pie, I will in a more traditional version.
Pie crust tends to be a bit more dense and sturdier. Whereas puff pastry, will give you a delicate, fluffy and flaky feel to the dish. Again, do you! The technique used in this recipe for Broccoli Chicken Pot Pie can also be used for pie crust.
Also, I would not recommend using puff pastry as the base of a chicken pot pie. The puff pastry will not be able to support the filling and the bottom crust will fall apart.
To sum up, pie crust can be used as the base and/or top of a pot pie. Puff pastry should only be used for the top. One can also create a chicken pot pie using pie crust on the base and puff pastry on top!
To save time, there are many great refrigerated pie crusts and frozen puff pastry products available at your local grocery store. However, feel free to make your own!
ROTISSERIE CHICKEN FOR POT PIE
Again, we are all about making life easier nowadays. So, go ahead and grab a few rotisserie chickens from your local market. Shred the breast meat and use in this fabulous recipe for Broccoli Chicken Pot Pie. As an alternative, poach two chicken breasts in chicken stock for about 12 to 15 minutes. Save the stock to form the rich gravy.
TIPS ON MAKING THE BEST BROCCOLI CHICKEN POT PIE
For this Chicken Pot Pie recipe, I decided to fill medium-sized ramekins (soufflé dishes), for individual servings. Believe me, those little round tins we had as kids will NOT do! Honestly, once the puff pastry puffed, they were HUGE! Needless to say, the presentation was gorgeous!
The small amount of Gruyère cheese was the perfect touch. It was just enough to get that nutty hint of flavor, without the dish turning into a version of broccoli cheese chicken. If you know what I mean?
Here are a few tips to make this recipe for my Broccoli Chicken Pot Pie come out quick, easy and delicious for you:
- cut broccoli into tiny pieces
- use rotisserie chicken
- be sure to thaw the puff pastry according to package directions (allow time for this)
- let the flavors develop in the pot for at least 10 minutes prior to adding the heavy whipping cream
- melt the cheese slowly
- taste for salt along the cooking process
- if at any point, the mixture is too thick, add a touch more stock or whipping cream
PUFF PASTRY TIPS!
Ok, so learn from my experience on this one. Be sure to pull the puff pastry super tight across the top of the ramekin. Mine fell while it was baking. So, I had to place butter knives underneath to pull it off of the chicken mixture. I’m thinking one of two things. One, I should have cut the pastry a bit bigger, or not have brushed the edge of the ramekins with the egg wash? Try to seal the puff pastry extra tight around the edges.
Have fun with the pastry. I loved how rustic this looked. Perfection is NOT a requirement here!
HOW TO SERVE BROCCOLI CHICKEN POT PIE
Honestly, if you are making the pot pies as big as mine, serve on their own. Smaller versions of my Broccoli Chicken Pot Pie can be paired with a side salad. This recipe will make two large pot pies, or four small.
Leftover chicken pot pie can be covered and stored in the fridge for about a day. Reheat in the oven. Chicken pot pies made with pie crust can be frozen prior to baking and will last about three months in the freezer if properly stored.Print
BROCCOLI CHICKEN POT PIE
- Total Time: 45 minutes
- Yield: 4 servings 1x
Enjoy my “grown-up” version of the ultimate in comfort food. This Broccoli Chicken Pot Pie recipe is super easy to prepare, and so incredibly delicious!
- 3 cups shredded chicken
- 1 large sheet puff pastry
- 2 tablespoons olive oil
- 1 shallot, diced
- 3/4 cup potatoes, tiny dice
- 1 teaspoon kosher salt, more for taste
- 1 teaspoon black pepper
- 1 celery stalk, whole
- 1 broccoli crown, cut into tiny pieces
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups chicken stock, plus
- 3 tablespoons cream of chicken soup (optional)
- 2 bay leaves
- 1/2 cup heavy whipping cream
- 1/3 cup Gruyère cheese, shredded
- 1 tablespoon butter
- 1 egg, beaten
- fresh parsley, for garnish (optional)
- Heat oven to 375°.
- Thaw the puff pastry according to package directions.
- Heat oil in a pot.
- Add the shallots, potatoes and celery stalk.
- Season with kosher salt and black pepper.
- Add the broccoli and allow the mixture to cook for about five minutes on medium heat. Do NOT brown the shallots.
- Add in the butter.
- Once the butter is melted, sprinkle in the flour.
- Cook for a minute or two to cook off the raw flour taste.
- Add the chicken stock.
- Turn up the heat to almost a boil.
- Scrape up the bits from the bottom.
- Add in the bay leaves.
- Reduce heat and simmer for ten minutes. (If the mixture seems too thick, add a touch more stock).
- Pour in the heavy whipping cream. Heat through.
- Remove the bay leaves and celery stalk.
- Slowly incorporate the cheese.
- Add in the shredded chicken.
- Taste for salt.
- Butter the inside of the ramekins.
- Ladle in the broccoli chicken mixture.
- Brush the sides with the egg.
- Top with a sheet of puff pastry large enough to cover the top. Be sure to pull tight across the top so that the pastry does not sink into the mixture. (see notes in post).
- Brush the puff pastry with more egg wash.
- Cut a slit in the top of the pastry to vent.
- Bake for 20 to 25 minutes, or until the puff pastry is fluffy and golden brown.
- Garnish with fresh chopped parsley.
SEE NOTES IN POST!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Serving Size: 1 serving
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