Next Post
Brown Sugar Roasted Honeynut Squash.
This post may contain affiliate links, please see our privacy policy for details.
This easy Skillet Broccoli Cheddar Chicken Pot Pie is perfect for cozy fall and winter nights! It’s made in one skillet with a broccoli cheddar soup base consisting of butter, onions, garlic, carrots, broccoli, fresh herbs, milk, shredded chicken, and, of course, some cheddar cheese, too! Top this skillet chicken pot pie with store-bought pastry. It’s so easy and comes out of the oven looking absolutely delicious and beautiful! Family and guests will all be impressed.
Believe it or not, there are some recipes I fear and, of course, others I’m excited to make. The recipes I’m excited to create are the ones I know I can not only make delicious but pretty, too!
Pot pie is one of the recipes I’ve feared for the longest time. This is dumb, I know, but it was just one of the many quirky hang-ups I had in my head.
This is why you don’t see many pot pies on this website! Today, I’m changing that with one of my best pot pies yet. I love this recipe. It’s so good and easy to make, too!
Let’s Jump Into the Details
Ingredients
- salted butter, or use olive oil
- yellow onions
- carrots
- garlic
- fresh thyme
- paprika and chipotle chile powder
- flour
- broth, I like to use chicken bone broth
- broccoli florets
- salsa verde, might sound odd but it adds the best flavor
- milk, use what you drink at home, or use cream
- shredded chicken, I recommend rotisserie chicken
- cheddar cheese, try a spicy cheddar for more flavor
- frozen puff pastry, I always keep this on hand
- an egg yolk
- flaky sea salt
Special Tools
All you need is an oven-safe 11 or 12-inch skillet. I’ve always recommended this one, it’s my favorite.
Step 1: create the creamy base
Use butter to cook the onion and carrot until soft and fragrant. Add garlic and thyme, then a bit of paprika and chipotle chile powder.
Sprinkle in the flour and continue cooking for another 2 minutes to cook out that raw flour flavor.
Step 2: the broth
Mix in the broth (I like to use bone broth), add the broccoli, and simmer until tender.
Step 3: the milk and chicken
Now stir in some salsa verde. This may seem odd, but I promise you, this is really why this pot pie is better than all the rest. It adds flavor to an otherwise boring cream sauce. Give it a try!
Then add the milk and cook until the sauce thickens.
Step 4: the chicken
Mix in the chicken. I use shredded rotisserie chicken. My Nonnie used to always buy a rotisserie-style chicken, and she’s inspired me to do the same! I need to do this for more recipes. It makes creating dishes easy and delish.
Add the cheddar.
Step 5: add the pastry, then bake
Okay, now unroll the pastry and brush it with a beaten egg yolk. Lay the pastry over the pot pie filling. Bake until the pie is deeply golden and smells scrumptious!
Now Serve
If possible, let the pot pie sit and settle for a few minutes. It’s going to be hot.
Then, I like to top it with flaked sea salt. Cut into it and serve this in low bowls. There is a lot of that yummy broccoli cheddar sauce! It’s so delicious. I know you will love it!
My mom, who is a pot pie girl through and through, said this is the best she’s had!
Love to hear that!
Looking for other easy dinner recipes? Here are a few ideas:
Broccoli Cheddar Chicken and Rice Casserole
Garlic Butter Creamed Corn Chicken
Cheesy Zucchini Chicken and Rice Bake
One Skillet Street Corn Chicken Enchilada Bake
Broccoli Cheddar Chicken and Noodle Casserole
Creamy Broccoli Cheddar Casserole with Garlic Butter Pretzels
Lastly, if you make this Skillet Broccoli Cheddar Chicken Pot Pie, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Broccoli Cheddar Chicken Pot Pie
Servings: 6
Calories Per Serving: 595 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 4 tablespoons salted butter or olive oil
- 1 yellow onion, chopped
- 1 cup chopped carrots
- 3 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon paprika
- 1/4 teaspoon chipotle chile powder or cayenne
- 1/3 cup all-purpose flour
- 2 cups broth I use bone broth
- 3 cups chopped broccoli florets
- 1/2 cup salsa verde
- salt and black pepper
- 2 cups whole milk
- 2 cups shredded chicken
- 2 cups shredded sharp cheddar cheese
- 1 sheet frozen puff pastry, thawed
- 1 egg yolk
Instructions
- 1. Preheat the oven to 400° F. 2. Melt together butter, onion, and carrots in a large, oven-safe skillet with sides. Cook until fragrant, about 5 minutes. Add the garlic, thyme, paprika, and chili powder. Sprinkle over the flour and cook until golden, 2 minutes.3. Gradually whisk in the broth until smooth. Add the broccoli and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium. Cook uncovered until the broccoli is tender, about 10 minutes. 4. Mix in the salsa verde and milk. Let cook for 5 minutes until slightly thickened. Mix in the chicken and the cheese. Remove from the heat.5. Roll the pastry out into a slightly larger square to fit your skillet. Mix the egg yolk with 1 tablespoon water, then brush the pastry all over with the beaten yolk. Lay the pastry over the chicken filling, tucking in the sides as needed. Bake until the pastry is deeply golden, about 30 minutes.6. Top the pie with sea salt, then break into it and enjoy!
This post was originally published on November 4, 2024
Tieghan does it again with this recipe! We’re a big fan of pot pie and broccoli cheddar soup so this recipe was a must try. Perfect to add to the cold weather comfort meal rotation.
Thanks a bunch, Karissa! So glad you enjoyed this pot pie, I appreciate you making it and your feedback! xT
I swear your recipes keep getting better and better! Love everything about this. So easy. My kids and husband loved it and it actually fed 6 people! Looks WAY more fancy than it is.:)
Love, love!
Aww, thanks so much, Kristen!! So glad to hear this dish turned out nicely for you, I appreciate you making it! xT
Enjoyed by all 5 of our diverse plates in the house. This is a KEEPER! The salsa verde + chili powder sets it apart.
Oops, I should add that I didn’t have puff pastry so substituted pie crust for the top. Very good!
Hey Meghan,
Happy Monday!! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed! XxT
I switched the milk for half-and-half and only used about 3/4 of a cup. I also added a cornstarch slurry in addition to the flour, but near the end to thicken it up more. The salsa verde adds alot to the dish my husband raves about this dish and he doesn’t always love pot pie. I bake my puff pastry on a cookie sheet in squares and add to the bowls after to keep it from getting soggy. Will make again for sure!
Hey Alicia,
Wonderful!! Thank you so much for making this recipe and your feedback! Love to hear it was enjoyed! Such a great idea to bake the puff pastry on a cookie sheet! xx
This dish is excellent! Based on other reviews, I did reduce the liquids called for and added a few more veggies to make more of a creamy filling and it turned out beautifully with wonderful flavor. Will definitely keep this on the cooler weather rotation. Thanks!
Hi Barbara!
Happy Sunday!🍂🍁 Thanks a lot for trying this recipe and your comment, love to hear it turned out well! x
Once again another Tieghan recipe that did not disappoint. The flavor is spot on. Everyone devoured their dinner. Super easy pot pie and I love that it wasn’t in 2 layers of pie crust. The one layer of puff pastry on top was perfection.
Thanks so much, Giselle! So glad to hear you enjoyed this dish:) I appreciate you making it! Have a nice day! xT
Once again, an unbelievably delicious meal!
You’re amazing Teagan.
I can’t make anyone else’s recipes and eating out is always a huge disappointments. Nothing compares to your food!
Thank you for existing on this planet and for enriching our lives with your recipes!
Hey Bethany,
Awesome!! So glad to hear this recipe was enjoyed by your family. I appreciate you giving it a try and your feedback! Thanks for your kind message:) Have the best day! XxT
Hi! Do you think I could cook this in individual bowls covered in puff pastry for the same time?
Hey Kissty,
Totally, I think that would work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xx
This is insanely good! Just made this and has such wonderful flavor Oh my goodness!
Yay! Thanks so much, Kelle! So glad to hear you enjoyed this recipe, I appreciate you giving it a try! xx
I made this last night and my family loved it – just the right amount of heat! Based on the previous comments of it being a bit runny, I added more vegetables (green beans, broccoli and carrots). It was a perfect meal for a rainy, stormy day here on the West Coast!
Hey Susan,
Amazing! Thank you so much for giving this recipe a try, so glad it turned out well! Have a great November! Xx
Sooooo good— I saw the comments about it being a little runny, so I let it cook out a little more and it was amazing! (Bonus points that my 9-year old couldn’t stop eating either!!)
I think next time I’ll try with biscuits or crescent rolls—just bc I like them better 🙂
Hey Kathryn,
Yay!! So glad to hear your family enjoyed this dish, thanks so much for making it and sharing what worked well for you! Xx
Looking at the pictures and the recipe. This looks more like a soup made in a skillet topped with puff pastry? How would you serve this?
Hi Kim,
I like to serve this is a shallow pasta bowl, I think that works really nicely. Please let me know if you give this recipe a try! xT
This came out so wet and unappetizing, had to throw it away. I followed every step as written. 🙁 waste of $
Hi Erika,
Thanks for trying this recipe and sharing your feedback. So sorry to hear it was not enjoyed. Were the flavors okay? This isn’t super thick as you can see from the photos. Please let me know how I can help! xT
Bake the puff pastry on a cookie sheet next time , that’s what I do. I cut it into squares and sit it on our bowls after. Keeps it puffy and crisp, I do this for any pot pie recipe and it really helps 🙂
What size of skillet are you using?
Hi Kristine,
I used a 12 inch skillet. Please let me know if you have any other questions! xT
2 cups of milk and 2 cups of broth? Sounds like a lot of liquid
Hi Jann,
Yes, that is correct, feel free to use less if that is what you prefer! Please let me know if you give this recipe a try, I hope you love it! xT
Jann, it is a lot of liquid. That’s why it looks more like soup than pot pie.
That’s why it’s so wet and sloppy. More like a stew. Under a crust. Weird.
What could I substitute for salsa verde??
I dont even see salsa Verde in the ingredients list?
The ingredient list shows 1/2 cup salsa verde.
Hi Colleen,
No worries, you can just omit it. I hope you love this dish, please let me know if you give it a try! xT