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Creamy Chicken Broccoli Pie


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It’s Fall, and I could not be more excited! So, when I was approached to enter a blogger recipe challenge for Wick’s Pies, I knew I was going to recreate my homemade Chicken and Broccoli Pot Pie recipe using Wick’s Pies’ 9″ Dough Circles! See, growing up chicken pot pies were a treat. Even though our Mom cooked for us almost every single day, every so often, she would let us pick out a frozen pot pie at the grocery store. One day, I picked a new brand and was so upset that there was not a bottom crust. Who would do that? I made sure that every single centimeter of this Creamy Chicken Broccoli Pie was covered in Wick’s Pies’ flaky, and buttery crust!

Chicken Pot Pie is classic comfort food perfect as a cold weather meal. If you have yet to try a homemade savory pie, you really should. Be sure to check out the video tutorial in the recipe. You will be amazed just how easy it is transform a traditional recipe into one with more of a modern twist using rotisserie chicken and frozen pie crust.

a small creamy chicken broccoli pot pie just finished baking and sitting on top of crumbled parchment paper

Wick’s Pies

Wick’s Pies was started in the mid-1940’s by Duane “Wick” Wickersham. They were, and are still, well-known for their Sugar Cream Pies. It’s a family-owned and operated business that employees over 70 people. Staying true to their values of making high-quality products with exceptional customer service, Wick’s has grown the business to wholesalers and online customers.

If you are ever in, or near Winchester, Indiana be sure to stop by Mrs. Wick’s Restaurant to taste a few of their amazing pies, or take a few home!

Be sure to follow Wick’s Pies on FacebookInstagram, and Twitter!


There is nothing better on a chilly evening than curling up to Homemade Chicken Pot Pie. Preparing this classic dish at home is so much better than frozen or store-bought. The center of this savory pot pie is so creamy and that flaky crust, so satisfying.

Pot Pies are a great way to use leftovers. For ease of this recipe, rotisserie chicken saved me a lot of time. Also, think about Turkey Pot Pies using leftovers from that Thanksgiving dinner.

What I love most about Pot Pies is that you can adjust the filling to your liking. Hence, the reason I used some of my favorite ingredients. This Chicken Broccoli Pot Pie is so versatile.


Chicken Pot Pie is probably the most popular type of pot pies. Although most traditional Chicken Pot Pies contain potatoes, celery, carrots, onions and/or peas, modern versions can vary significantly in both ingredients, and preparation.

Take note, in the recipe I only use celery as flavoring. Feel free to dice up and add to the filling!

Pot pies are meant to be loaded with vegetables and protein. However, you can easily make a vegetarian pot pie by omitting the meat, adding more vegetables and substituting with vegetable stock.

In addition, try making a Pot Pie using the following:

  • turkey, ham, or beef
  • seafood
  • onions
  • carrots
  • mushroom
  • celery
  • peas

Rotisserie Chicken for Pot Pies

As a timesaver, go ahead and grab a few rotisserie chickens from your local market. Dice the breast meat and use in this fabulous recipe for Creamy Chicken Broccoli 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.


Did you notice those cute individual pie dishes? They were the perfect size to enjoy this Homemade Chicken Pot Pie as an individual serving. However, using a more traditional pie plate (9″), or even a cast iron pan will also work. Honestly, I love having my own little pie to enjoy!


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
  • use pre-made pie crust from Wick’s Pies
  • 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


Can homemade pot pies be frozen?

Absolutely! Allow the saucy filling to cool down. Form the pie crust on the bottom of the pie dish (I would use aluminum pie pans for freezing). Fill. Add the top layer of crust. Pinch the edges to seal. Cover tightly with foil and plastic wrap. Place in freezer bags. Freeze up to three months.

Remove from the freezer about 20 minutes prior to baking. Bake at 350 for about 15 minutes. Increase the heat to 425° and bake for another 30 minutes.

How do I know the pot pie has baked long enough?

When the filling is bubbling from the center, this is a pretty good indicator that the Pot Pie is done. Keep in mind, the filling is already fully-cooked.

If you choose not to have a pie crust base, bake time will decrease to about 20 minutes.

If the pot pie is browning too much around the edges, use a pie shield or gently place tin foil over the edges.


Pot Pies are a hearty dish, full of protein and vegetables. Serve alone as a main dish, or pair with:

  • side salad
  • mashed potatoes (if potatoes are not part of the filling)
  • roasted vegetables
  • apple sauce or baked apples
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a creamy chicken broccoli pie baked and opened with a gold spoon to show the filling sitting on a piece of crumbled parchment paper

Creamy Chicken Broccoli Pie


It’s Fall, and I could not be more excited! So, when I was approached to enter a blogger recipe challenge for Wick’s Pies, I knew I was going to recreate my homemade Chicken and Broccoli Pot Pie recipe using Wick’s Pies’ 9″ Dough Circles! 

Chicken Pot Pie is classic comfort food that is a perfect cold weather meal. If you have yet to try a homemade savory pie, you really need to add to your list. Be sure to check out the video tutorial in the recipe. You will be amazed just how easy it is transform a traditional recipe into one with more of a modern twist!


  •  1 1/2 cups shredded chicken
  • 4 9″ pie crust rounds from Wick’s Pies
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 shallot, diced
  • 1 medium potato, tiny dice
  • 1 teaspoon kosher salt, more for taste
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 celery stalk, cut into large pieces (or small dice if you are not removing)
  • 1 cup broccoli, cut into tiny pieces
  • 2 tablespoons flour
  • 2 1/2 cups chicken stock, plus
  • 2 tablespoons cream of chicken soup (optional)
  • 2 bay leaves
  • 1/2 cup heavy whipping cream
  • 1/3 cup Gruyère cheese, shredded
  • 1 egg, beaten
  • fresh parsley, for garnish (optional)


  • Heat oven to 375°.
  • Remove the Wick’s Pies crust from the freezer and thaw on a flat surface as you prepare the filling.
  • Heat oil and butter in a pot or deep pan.
  • Add the broccoli, shallots, potatoes and celery.
  • Season with salt, pepper, garlic powder and paprika.
  • Soften the vegetables for about five minutes on medium heat. Do NOT brown the shallots.
  • Sprinkle the vegetables with 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).
  • While the sauce is simmering, lightly flour a flat surface.
  • Lay on one of the pie crust rounds.
  • Flatten just a little with rolling pin. (see video)
  • Place pie dish in the center. Pull the crust up the height of the dish for measure and cut out the circle of dough.
  • Lightly butter the pie dish.
  • Form the dough into the dish. Do the same with the second one. 
  • Measure the width for the top crust (be sure to account for the filling) and cut two circles from the remaining two crusts.
  • Remove the bay leaves and celery stalk. Add in the cream of chicken soup if desired.
  • Pour the heavy whipping cream into the simmered sauce. Heat through. 
  • Slowly incorporate the cheese. 
  • Add in the diced chicken. 
  • Taste for salt.  
  • Ladle in the broccoli chicken mixture into the pie dishes. I like to pile mine high!
  • Brush the edges with egg wash.
  • Lay down the top crust on each.
  • Pinch the edges all around to seal.
  • Brush the entire surface with egg wash.
  • Cut a slit in the top crust for venting.
  • Bake for 30 to 35 minutes, or until the pie crust is golden brown.
  • Garnish with fresh chopped parsley.
  • ENJOY!



  • Prep Time: 10 minutes
  • Cook Time: 50
  • Category: Dinner
  • Method: Moderate
  • Cuisine: American


  • Serving Size: 1 pie

Keywords: how to make chicken pot pie, using frozen pie crust to make pot pie, how to make creamy chicken broccoli pie, comfort food dinner ideas, cold weather dinner ideas, can you freeze homemade chicken pot pie, rotisserie chicken recipes


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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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