Broccoli Cheddar Chicken Pot Pie
This delicious broccoli cheddar chicken pot pie is a classic comfort food recipe made with fresh broccoli, tender chicken, cheddar cheese, and seasonings in a creamy sauce, and baked to flaky perfection.
Servings: 8 Servings
Ingredients
- 1 large chicken breasts, cut into small size pieces
- ½ cup onion, chopped
- ½ cup celery, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- ⅓ cup all purpose flour
- 1 teaspoon Slap Ya Mama® seasoning
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1¾ cups chicken broth
- ½ cup heavy cream
- 2 cups fresh broccoli florets, chopped into small pieces
- 1 cup sharp cheddar cheese, shredded
- 1 box Pillsbury™ refrigerated pie crust room temperature
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat the oven to 425° and lightly spray a deep dish pie plate with non-stick cooking spray.
- Roll out dough on a lightly floured surface.
- Take the pie crusts and place it into the bottom of the prepared pie dish. Set the top pie crust aside temporarily.
- In a large frying pan, melt butter over medium heat. Add chicken, onions, celery, and garlic to the pan.
- Sprinkle it with Slap Ya Mama seasoning, garlic powder, and pepper. Cook until the chicken is thoroughly cooked and no longer pink, and the onions and celery are tender.
- Next, sprinkle flour into the pan, stir and let cook for 2 minutes.
- Gradually pour chicken broth and heavy cream into the pan, stirring frequently until hot and thickened.
- Next, add the broccoli and cheese. Stir and let cook for 5 minutes.
- Spoon pot pie mixture into prepared pie plate and top with remaining pie crust.
- Seal and flute edges and cut several slits into the top of the pie crust.
- In a small bowl, whisk egg and water together and brush over the pot pie.
- Bake for 35-40 minutes or until the crust is golden brown.
- Remove from the oven and enjoy!