Certainly! Here’s a recipe for a delicious Broccoli Cheddar Chicken Pot Pie:
Ingredients:
For the filling:
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets, steamed
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup carrots, diced
- 1/2 cup frozen peas
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup milk
For the crust:
- 1 package refrigerated pie crusts (or homemade if you prefer)
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the diced carrots and cook for about 3-4 minutes until they start to soften.
- Stir in the flour, salt, pepper, and dried thyme to create a roux. Cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the chicken broth and milk. Continue stirring until the mixture thickens.
- Add the shredded chicken, steamed broccoli, cheddar cheese, and frozen peas. Stir until everything is well combined and the cheese is melted. Remove the skillet from heat.
- Roll out one pie crust and place it in the bottom of a 9-inch pie dish. Pour the chicken and vegetable filling over the crust.
- Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.
- Optionally, you can brush the top crust with an egg wash (1 egg beaten with 1 tablespoon water) for a golden finish.
- Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the Broccoli Cheddar Chicken Pot Pie to cool for a few minutes before slicing and serving.
Enjoy your delicious and comforting Broccoli Cheddar Chicken Pot Pie!
