Cheddar Broccoli Chicken Pot Pie
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This recipe is packed with tender chicken, seasonal broccoli, creamy cheese sauce, and an abundance of fresh herbs and seasonings. It's a winner for the whole family! This wonderful creation may look fancy, but it uses super simple ingredients to create something truly magical.
Ingredients
For the crust:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup COLD salted butter (or regular unsalted butter will work just fine)
- 1 egg yolk (not the full egg, just the yolk)
- 1-3 tablespoons unsweetened almond milk
- Extra flour for dusting
For the cheese filling:
- 2 tablespoons butter
- 1/4 cup all-purpose flour (or sub whole wheat or GF all-purpose flour)
- 1/4 teaspoon onion powder and garlic powder
- 1 3/4 cups unsweetened cashew milk, almond milk or regular milk
- 8 ounces sharp cheddar cheese (about 2 cups shredded cheddar cheese)
- 1/4 teaspoon salt, freshly ground black pepper, 1/2 tablespoon olive oil or avocado oil
- 1 pound boneless skinless chicken breast, cut into cubes
- 4 cups small broccoli florets, 2 medium carrots, sliced
- 1 egg, for egg wash
Instructions
- Make dough in the food processor with flour, salt, cold butter, egg yolk, and milk; refrigerate for at least 1 hour or freeze for later.
- Cook chicken in oil until no longer pink, then set aside.
- Prepare cheese sauce in the same pot by melting butter, whisking in flour and milk, adding garlic powder, onion powder, salt, and black pepper, then stirring in shredded cheddar cheese.
- Combine cheese sauce with broccoli, carrot, and cooked chicken; set aside.
- Preheat oven to 375°F and coat a deep skillet or pie pan with nonstick spray.
- Spread the chicken and broccoli mixture in the pan.
- Roll out the chilled dough on a floured surface, cover the mixture, press edges to seal, cut slits, and brush with egg wash.
- Bake for 45-55 minutes until golden and bubbly; sprinkle sea salt on top.
Recipe courtesy of Ambitious Kitchen.
