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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


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Description

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!


Ingredients

Scale
  •  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)

Instructions

  • 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!

Notes

SEE POST FOR NOTES AND TIPS!

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

Nutrition

  • Serving Size: 1 pie