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Cheesy Chicken and Broccoli Pot Pie with Puff Pastry Crust

A delicious and comforting pot pie featuring chicken, broccoli, and a creamy cheese sauce, all wrapped in a flaky puff pastry crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups cooked chicken, shredded Rotisserie chicken works great here.
  • 2 cups broccoli florets Fresh or frozen.
  • 1 cup cheddar cheese, shredded For best flavor.
  • 1 cup cream of chicken soup Store-bought or homemade.
  • 1/2 cup milk Use whole milk for creaminess.
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 package puff pastry Found in the freezer section.
  • Salt and pepper to taste
  • 1 egg optional egg wash For a shiny crust.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the shredded chicken, broccoli, cheddar cheese, cream of chicken soup, and milk. Add the garlic powder and onion powder, season with salt and pepper, and mix until combined.
  3. On a lightly floured surface, roll out the puff pastry to fit your pie dish.
  4. Pour the filling into your pie dish and spread it evenly. Lay the rolled-out puff pastry over the top, pressing the edges to seal and cutting a few slits for steam to escape.
  5. If using egg wash, whisk the egg and brush it over the top crust.
  6. Bake for about 25-30 minutes, or until the crust is golden brown and bubbling.
  7. Allow to cool for about 10 minutes before serving.

Notes

Use rotisserie chicken for quick prep. Feel free to swap broccoli for other vegetables like carrots or peas. Add extra cheese if desired.