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Broccoli Cheddar Pot Pie is packed with cheesy broccoli, chicken, and tender carrots, all topped with a buttery, flaky puff pastry crust and baked to perfection!
Broccoli Cheddar Pot Pie channels two comfort food favorites — Chicken Pot Pie and Broccoli Cheddar Soup — into a delicious and hearty meal the whole family will love.
This pot pie is such a fun flavor variation and a must-make when you’re craving a hearty and comforting meal.
Shortcuts
Shortcut Ideas
This Cheddar Broccoli Pot Pie is quick and easy, with no need to make crust. Here are some shortcuts to save time:
Pre-chopped onions: Available fresh or frozen, or use a food processor.
Minced garlic: Use frozen garlic cubes or refrigerated minced garlic.
Pre-cooked, shredded chicken: Saves time.
Frozen broccoli: Pre-chopped and cooked, no need to steam or roast.
Other Broccoli Cheddar Pot Pie Ingredients
Carrots: Add texture, counter sweetness, and add more veggies.
Whole milk: Lower-fat milk doesn’t make it as creamy. 1% or 2% works, but avoid skim, plant-based milks, and heavy cream (it may curdle).
Spices: Add salt slowly to taste—adjust based on Parmesan’s saltiness.
Flour and butter: Make the filling thicker.
Cheeses: Sharp or extra-sharp Cheddar makes it richer, and Parmesan gives it a savory flavor.
Puff pastry dough: More details below.
Puff Pastry Dough
Look for puff pastry in the freezer section near breads or desserts. I recommend Pepperidge Farm sheets (not sponsored).
Each package has 2 sheets—use one. Defrost one and cover the other, returning it to the freezer.
Egg wash: Whisk an egg and brush over the pastry for a crispy crust.
Vent the pie: Cut slits in the top to release steam while baking.
Quick Tip
If you prefer, top this pie with a traditional crust instead — either store-bought or try this homemade pie crust. If you opt for a pie crust instead of puff pastry, bake the pot pie at 400 degrees F for 45-50 minutes or until the crust is a nice golden brown.
Broccoli Cheddar Pot Pie Recipe Tips
Dice the veggies small and cook until soft. Onions and carrots won’t get softer after cooking, so make sure they’re completely soft.
Add chopped broccoli at the end to heat up and cook fully.
Make sure the filling is thick to your liking before adding it to the pie dish. The sauce won’t thicken after adding the puff pastry, so cook until creamy.
If using fresh broccoli, steam it first. Fresh isn’t a perfect swap for frozen, since frozen is partially cooked.
Storage
Broccoli Cheddar Pot Pie Storage
Once baked, this Broccoli Cheddar Pot Pie is best enjoyed promptly. Leftovers store okay, but the puff pastry will lose texture and soften. Cover leftovers and keep them in the fridge for 3-4 days. Reheat in the oven at 350 degrees F, covered with foil for about 20-25 minutes.
To prepare ahead of time, make the filling right up to the point of adding the puff pastry on top; instead, let it cool completely to room temperature. Cover the cooled filling in the pie pan and refrigerate. When ready to assemble, top with thawed puff pastry dough and bake. You may need to add an additional 10-15 minutes added to bake time since the filling is chilled. Cover pot pie with foil if the pastry dough is browning too quickly.
Quick Tip
This recipe is simple, but grating your own cheese is important. It gives you the correct measurements (especially for Parmesan) and helps the cheese melt smoothly.
Broccoli Cheddar Pot Pie is packed with cheesy broccoli, seasoned chicken, and tender carrots, then crowned with flaky puff pastry crust, and baked until golden!
Follow package directions to thaw 1 sheet of puff pastry dough. Preheat oven to 350°F. Generously grease a glass 10-inch pie pan with cooking spray and set aside. A 9-inch pan will also work.
Add 2 tablespoons butter to a large pot over medium-high heat. Once melted, add the diced onion and carrots. Sauté, stirring occasionally, until veggies are tender, about 10 minutes. Add garlic; sauté for another minute or until fragrant.
Press veggies to the edges of the pot and add remaining 2 tablespoons butter into the center of the pot. Once melted, add in the flour. Cook, stirring constantly for 30–60 seconds. Gradually pour in the milk while stirring constantly. Cook until slightly thickened and add in paprika, ground mustard, thyme, chicken bouillon powder, salt, and pepper. Mix in seasonings. Sauce should be thick enough to coat the back of a wooden spoon.
Stir in finely diced broccoli and chopped rotisserie chicken. Mix until heated through, about 1–2 minutes (see note 4). Remove pot from heat. Add in Parmesan cheese and 1/2 cup of the sharp Cheddar cheese. Gently stir until melted. Transfer contents of the pot into prepared pie pan. Sprinkle the remaining 1/2 cup Cheddar cheese on top.
In a small bowl, whisk the egg with a fork until smooth. Using a pastry brush, brush egg wash around the edges of the pie tin. Place thawed puff pastry on top of the pie and gently press down around edges. Generously brush the entire puff pastry with egg wash. Use a knife to cut several vents in the top. Place pot pie on a baking sheet and bake for 35–45 minutes or until deeply golden and bubbling at the edges. Remove and let stand for 5 minutes. Serve with fresh thyme if desired. Enjoy!
Video
Recipe Notes
Note 1: Use about 1 large yellow onion and 2 large carrots. Finely dice the vegetables and sauté them until fork-tender, as they won’t soften much more later. To speed up the process, make sure to cut them into small, even pieces before cooking.Note 2: Pre-grated Parmesan is too salty and doesn’t melt well, so I recommend a block of Parmesan and grating it fresh with a large grater. Shred the sharp Cheddar fresh as well. Pre-grated cheese contains preservatives that prevent smooth melting and can lead to a greasy pot pie.Note 3: The recommended puff pastry for this recipe can be found in the freezer section of your grocery store. Use your store’s locator app if available. I love Pepperidge Farm® puff pastry sheets, which comes with two sheets—only one is needed for this recipe. Thaw one and tightly wrap the other to return it to the freezer.Note4: Before taking the filling off the stovetop, make sure it is thickened to your desired consistency. If needed, keep cooking until you have a nice and creamy consistency. If filling ends up overly thickened, just add a splash more milk.Storage: For best results, enjoy the pot pie right away. Leftovers can be stored in the fridge for 3–4 days, but the puff pastry will soften. Reheat in a 350°F oven, covered with foil, for 20–25 minutes. To prepare ahead, make the filling and let it cool completely, then cover and refrigerate. When ready to bake, add thawed puff pastry and adjust the baking time by an extra 10–15 minutes if the filling is chilled. Cover with foil if the pastry browns too quickly.
Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.
Thanks for stopping by—I hope you find something delicious to make!
