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Broccoli Chicken Pot Pie

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If you’re searching for a delectable twist on the Classic Chicken Pot Pie recipe, look no further. This Broccoli Chicken Pot Pie recipe combines tender, shredded rotisserie chicken, fresh broccoli and nutty Gruyère cheese in a velvety, rich base. This broccoli chicken gravy is then tucked away in flaky pie crust and baked until golden brown and bubbly.

This recipe will yield four, 5.5″x2″ individual pot pies, or one 9″ chicken pie. For individual pies, I used these oven-safe, pie plates. Alternatively, use disposable, aluminum pie pans.

Two individual Broccoli Chicken Pot Pies garnished with fresh thyme sitting on ivory linen napkins.

WHAT IS A POT PIE

A pot pie is a savory, hearty dish consisting of a flavorful filling encased in a crust made of pastry or dough. Typically baked in a pot or a deep dish, this comforting meal often includes a combination of meat (such as chicken, beef, or turkey), vegetables (like carrots, peas, and potatoes), and a rich, creamy sauce. The filling is seasoned with herbs and spices, providing a comforting and aromatic flavor.

Pot pies can vary widely in ingredients and styles, allowing for endless creative interpretations, from traditional family recipes to gourmet culinary creations. This dish is known for its warm, homely appeal and is a beloved comfort food enjoyed in various cultures around the world.

INGREDIENTS FOR BROCCOLI CHICKEN POT PIE

Chicken: For ease, shred a quality store-bought rotisserie chicken. Alternatively, poach boneless chicken breasts or thighs.

Broccoli and Potatoes: Fresh broccoli is preferred for this chicken pot pie recipe. However, thaw frozen broccoli as an alternative. Yukon gold or white potatoes work best in this recipe. However, red potatoes can be substituted.

Pie Crust: As a timesaver, use refrigerated or frozen pie crust. Be sure to thaw, if frozen. Alternatively, make your own pie dough.

Cheese: Replace shredded Gruyère cheese with either Swiss or white cheddar.

Fresh Herbs: Experiment using your favorite fresh herbs.

HOW TO MAKE BROCCOLI CHICKEN POT PIE

Crafting this delectable Broccoli Chicken Pot Pie is a breeze; with simple steps, fresh ingredients, and a store-bought pie crust, it’s an easy take on a classic comfort dish.

  1. Preparation:
    • Preheat your oven to 375°F (190°C).
    • Heat olive oil in a pot over medium heat. Add shallots, garlic, potatoes, broccoli and celery stalk. Season with salt and black pepper. Sauté for 5 minutes.
    • Add butter, let it melt, then stir in the flour. Cook for a minute to remove the raw flour taste.
    • Pour in chicken stock, scrape any bits from the bottom. Add bay leaves and fresh thyme. Simmer for 10 minutes.
    • Pour in heavy cream, heat through. Remove celery and bay leaves. Slowly add Gruyère cheese, stirring to avoid clumps.
    • Add shredded chicken, let it simmer while you prepare the crust.
  2. Assembly:
    • Roll out the pie crust and line ramekins. Poke holes in the dough with a fork.
    • Fill the ramekins with the simmered chicken and broccoli mixture.
    • Cover each ramekin with another layer of pie crust. Vent the top by slicing with a knife.
    • Brush the surface with the egg wash for a golden, glossy finish.
  3. Baking:
    • Place the ramekins on a baking sheet to catch any spills.
    • Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.

TIPS ON MAKING THE BEST BROCCOLI CHICKEN POT PIE

Here are a few tips help you make a delicious to make this delicious Chicken Pot Pie:

  • For ease, shred a rotisserie chicken.
  • Although this pot pie recipe calls for using celery only for flavoring, feel free to mince the celery and include as part of the finished chicken filling.
  • Add carrots or any other vegetables you prefer.
  • Dice the potatoes as tiny as you can to ensure they come out creamy and tender.
  • Once the chicken broth is added, simmer for at least 10 minutes to allow the flavors to develop and the sauce to thicken.
  • Incorporate the cheese slowly to avoid clumping.
  • Taste for salt prior to filling the ramekins.
  • If the chicken broccoli mixture is too thick, add a touch more stock, or whipping cream.
  • Properly vent the top crust of the pot pie by making small slits or cuts. This allows steam to escape, preventing the filling from becoming too watery.
  • Brush the top crust with the egg wash lightly for a glossy, golden finish. Don’t oversaturate the crust, as it might become soggy.
  • Allow the pot pie to rest for a few minutes after baking. This helps the filling set, making it easier to serve.
  • This recipe will yield four, 5.5″x2″ individual pot pies, or one 9″ chicken pie.
  • If you are not keen on making individual pot pies, prepare in a larger pie plate or cast iron pan.

HOW TO SERVE AND STORE BROCCOLI CHICKEN POT PIE

Given the hearty nature of this comforting pot pie, enjoy alone or pair simply with a crisp green salad.

To store leftovers, cover the pot pies tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, place the pot pie in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. Alternatively, microwave individual servings for 2-3 minutes until piping hot.

Making Ahead and Baking Later:

Preparing this Broccoli Chicken Pot Pie ahead of time is a great time-saving strategy. After assembling the pot pies in the ramekins and covering them with the top crust, you can refrigerate them instead of baking immediately. To do this, follow all the steps up to assembling the pies, and then cover the ramekins tightly with plastic wrap and store them in the refrigerator for up to 24 hours. When you’re ready to bake, simply preheat the oven, brush the crust with the egg wash, and bake as per the instructions in the original recipe.

Freezing for Later:

If you want to make these pot pies well in advance for future meals, you can freeze them. Here’s how you can do it:

  1. Prepare the Pot Pies: Follow all the steps of the recipe up to assembling the pies in the ramekins or aluminum pot pie pans. Make sure the pies are completely cooled before freezing.
  2. Wrap for Freezing: Wrap each ramekin tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Alternatively, you can use freezer-safe, airtight containers.
  3. Label and Freeze: Clearly label the pies with the date of preparation and any reheating instructions. Place the wrapped ramekins in the freezer. These pot pies can be frozen for up to 2-3 months.

Cooking after Freezing:

When you’re ready to enjoy the frozen pot pies, you have a couple of options for cooking:

  1. Thawing Before Baking:
    • Ideally, thaw the pot pie in the refrigerator overnight. This gradual thawing helps maintain the texture and flavors of the dish.
    • Once thawed, preheat your oven to 375°F (190°C).
    • Brush the thawed pie crust with the egg wash.
    • Bake the pot pie on a baking sheet for 35-40 minutes, or until the crust is golden brown and the filling is hot and bubbly.
  2. Baking from Frozen:
    • Preheat your oven to 375°F (190°C).
    • Place the frozen pot pie directly into the preheated oven without thawing.
    • Bake for 50-60 minutes, or until the crust is golden brown and the filling is heated through. You might need to cover the crust with foil halfway through baking to prevent excessive browning.
    • Let the pot pie rest for a few minutes before serving.

MORE POT PIE TO LOVE

If you love the comfort of pot pies, check out a few of my other creative versions:

Print
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Two individual Broccoli Chicken Pot Pies garnished with fresh thyme sitting on ivory linen napkins.

Broccoli Chicken Pot Pie


Description

Enjoy this “grown-up” version of the ultimate in comfort food. This Broccoli Chicken Pot Pie recipe is super easy-to-prepare, and so incredibly delicious! 


Ingredients

Scale
  • 2 cups shredded chicken
  • 2 sheets store-bought pie crust
  • 2 tablespoons olive oil or butter
  • 1 shallot, minced 
  • 2 cloves garlic, minced
  • 3/4 cup potatoes, tiny dice
  • 1 teaspoon salt, more for taste
  • 1 teaspoon black pepper
  • 1 celery stalk, cut into three pieces or minced
  • 1 broccoli crown, cut into tiny pieces
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups chicken stock, plus
  • 3 tablespoons cream of chicken soup or 1 tablespoon chicken bouillon (optional)
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves, plus more for garnish
  • 1/2 cup heavy whipping cream
  • 1/3 cup Gruyère cheese, shredded
  • 1 egg, with water for egg wash

Instructions

  • Preheat oven to 375°.
  • Heat oil in a pot.
  • Add the shallots, potatoes and celery stalk (minced celery if you wish).
  • Season with salt and black pepper. 
  • Sauté for 2-3 minutes.
  • Add the broccoli and allow the mixture to cook for another five minutes on medium heat. 
  • 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.
  • Pour in the chicken stock. Optionally, add in the cream of chicken soup or chicken bouillon.
  • Turn up the heat to almost a boil.
  • Scrape up any bits from the bottom.
  • Add in the bay leaves and fresh thyme.
  • 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. 
  • Cut dough to fully fit the bottom and sides of the individual ramekins. Place dough. Poke the bottom of the dough with a fork to make a few holes.
  • Ladle in the broccoli chicken mixture.
  • Cut dough to cover each ramekin. Place dough and pinch edges to seal.
  • Cut two slits for venting the dough.
  • Prepare an egg wash. Brush the dough with the egg wash. 
  • Bake for 30 to 35 minutes, or until the crust is golden brown.
  • Garnish with fresh thyme leaves.
  • ENJOY!

Notes

  • For ease, shred store-bought rotisserie chicken.
  • Feel free to mince the celery and even add carrots and/or your favorite vegetables, 
  • Dice the potatoes as tiny as you can to ensure tenderness.
  • Simmer to allow the flavors to develop and the chicken gravy to thicken.
  • Slowly incorporate the cheese to prevent clumping.
  • Taste for salt prior to filling the ramekins.
  • If the sauce is too thick, add a touch more stock or cream.
  • Properly vent the top crust to allow steam to escape.
  • Brush the top crust with an egg was for a glossy finish.
  • If you do not want to make individual pot pies, prepare using a larger pie dish or cast iron pan.
  • Allow the pie to set for a minutes after baking to allow the filling to set.
  • Leftovers can be stored in the fridge for up to 3 days.
  • This chicken pot pie can easily be made ahead and baked later, or frozen up to 3 months.
  • Always have extra pie dough at the ready in case two crusts are not enough to fit the ramekins.
  • This recipe will yield four, 5.5″x2″ individual pot pies, or one 9″ chicken pie.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dinner
  • Method: Moderate
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving

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GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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