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Clean recipe · ambitiouskitchen.com

Cheddar Broccoli Chicken Pot Pie

Incredible cheddar broccoli chicken pot pie with an easy, homemade crust that will literally blow ya mind! This delicious broccoli cheese chicken pot pie recipe has a lightened up cheese sauce and is packed with protein & veggies for a comforting dinner the whole family will love.

Original recipe: ambitiouskitchen.com

Archived copy captured 2026-04-21

Yield:
6 servings
Prep:
45 min
Cook:
45 min
Total:
90 min
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Cheddar Broccoli Chicken Pot Pie

Ingredients

  1. For the crust

    1 cup all purpose flour
  2. ¼ teaspoon salt
  3. ⅓ cup COLD salted butter (or regular unsalted butter will work just fine)
  4. 1 egg yolk (not the full egg, just the yolk)
  5. 1-3 tablespoons unsweetened almond milk
  6. Extra flour for dusting

  7. For the cheese filling

    2 tablespoons butter
  8. ¼ cup all purpose flour (or sub whole wheat or GF all purpose flour)
  9. ¼ teaspoon onion powder
  10. ¼ teaspoon garlic powder
  11. 1 ¾ cups unsweetened cashew milk, almond milk or regular milk
  12. 8 ounces sharp cheddar cheese (about 2 cups shredded cheddar cheese)
  13. ¼ teaspoon salt
  14. Freshly ground black pepper
  15. ½ tablespoon olive oil or avocado oil
  16. 1 pound boneless skinless chicken breast, cut into cubes
  17. 4 cups small broccoli florets
  18. 2 medium carrots, sliced

  19. Extras

    1 egg, for egg wash

Instructions

  1. Make the dough in the food processor: add the flour and salt to the bowl of the food processor with the regular blade attached, then add the diced cold butter. Pulse just a few times to lightly mix the ingredients until there are pea-sized balls. Add the egg yolk and 1-3 tablespoons milk and process again until the dough is crumbly and somewhat wet. Do not let it turn into a big dough ball or you will have overmixed the dough. Pour into a well-floured surface and gather into a disk, wrap in plastic and place in the fridge for at least 1 hour until you are ready to roll out. Dough can also be made ahead of time and placed in the fridge or 1 week or frozen for up to 3 months.
  2. Cook the chicken: add oil to a large pot and place over medium high heat. Once oil is hot add in chicken, season with salt and pepper and cook until chicken is no longer pink, about 6-8 minutes, then transfer to a bowl or large plate and set aside.
  3. Make your cheese sauce: in the same large pot, add butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a slight boil, then reduce heat to low and simmer for a few minutes stirring every so often, until the sauce thickens up a bit. Stir in garlic powder, onion powder, salt and LOTS of freshly ground black pepper.
  4. Add the chicken & veggies: Next, add in 8 ounces (or about 2 cups) of shredded sharp cheddar cheese to the sauce and stir until completely melted. Add in the broccoli, carrot and cooked chicken cubes; stir well to completely coat the veggies and chicken with the cheese sauce. Set aside.
  5. Prep the pan: Preheat the oven to 375 degrees F. Coat a 10 inch deep skillet or a large deep dish pie pan with nonstick cooking spray. Add the cheddar broccoli chicken pot pie mixture and smooth the top.
  6. Add the crust: Roll out the pie dough out on a very well floured surface so that it's large enough to cover the pie pan. Place on top of mixture, pressing the edges and sealing. Cut a few slits on top of the crust, or poke holes with a fork to let steam escape. Whisk 1 egg together and brush the top of the crust with some of the egg wash, this will help to make the crust golden brown.
  7. Bake for 45-55 minutes or until the crust is golden and filling is bubbly. Top crust with a little sea salt. Enjoy! Serves 6.