UMMMM wut just happened. Oh wait, this Cheesy. Cheddar. Broccoli. Chicken. Pot. Pie.
That’s right, your favorite soup combined with your favorite comfort food just had a baby, and it’s about to BLOW YA MIND.
When I first made this broccoli cheddar chicken pot pie a couple of years ago, Tony devoured it and Sidney (who was just 1!) loved it just as much. My favorite thing about it is both the creamy cheese sauce that coats every bite, but also how incredible the pot pie crust is. OMG literally the most flaky pie crust on the planet. Don’t skip making your own because I promise that it’s worth it!
Bonus points: this is one of my favorite ways to use up leftover Thanksgiving turkey!
Everything you need to make cheddar broccoli chicken pot pie
This wonderful broccoli cheddar chicken pot pie may look fancy, but it actually uses super simple ingredients to create something truly magical. If your fav chicken pot pie recipe (here’s mine!) and mac and cheese had a baby, this would be it. Here’s what you’ll need to make it:
- For the crust: you’ll need all purpose flour, salt, butter, an egg yolk, and a few tablespoons of milk to form the pot pie crust.
- For the cheese sauce: that creamy cheese sauce is made with more butter and all purpose flour, onion powder & garlic powder, milk, cheddar cheese, salt and pepper.
- For the chicken: you’ll cook your chicken in a little olive oil, salt & pepper.
- Veggies: we’re loading this baby up with broccoli and carrots for the perfect boost of veggies.
Simple ingredient swaps
This delicious broccoli cheese chicken pot pie can easily be customized with what you have on hand:
- Choose your milk. I like to use unsweetened dairy free milk like almond or cashew because that’s what I always have in the fridge, but feel free to use any milk you’d like in this recipe.
- Swap your veggies. This broccoli cheddar chicken pot pie would also be delicious with spinach, peas, cauliflower, onion and even mushrooms! Don’t overstuff it though or you’ll lose some of that cheesy gooeyness in every bite.
- Switch up the protein. You can absolutely use chopped up ham or turkey (hello, leftover Thanksgiving turkey!) instead of chicken. Or if you’re vegetarian, feel free to use one can of drained chickpeas! YUM.
How to make this broccoli cheese chicken pot pie
- Make the pot pie dough. You’ll start by making the dough in a food processor, shaping it into a disc and placing it in the fridge for at least an hour before rolling it out. Feel free to make the dough a few days ahead of time too if that makes it easier for you.
- Cook the chicken. While the dough is refrigerating, cook your chicken in a large pot. Transfer it to a bowl or plate and set it aside.
- Make your cheese sauce. In the same pot, you’ll make the creamy cheese sauce.
- Add your mix-ins. Dump those broccoli florets, carrots and cooked chicken cubes into the cheese sauce and mix until everything is well coated.
- Prep your pan. Preheat the oven to 375 degrees F and coat a 10 inch deep skillet or pie pan with cooking spray. Pour in the cheddar broccoli chicken pot pie mixture.
- Roll the dough. On a well-floured surface, roll out that pie dough until it’s large enough to cover the skillet or pan.
- Top it. Place the crust on top of the pot pie mixture and press the edges to seal it. Cut a few slits on top of the crust (or poke holes) to let the veggies cook and steam.
- Bake & devour. Brush the top of the pot pie with an egg wash, bake it up until it’s golden brown and serve!
Pro tips for making the BEST pot pie crust
The most intimidating part of this recipe is probably making the crust, but with a few tips & tricks I promise you’ll nail it:
- Make sure your butter is VERY cold. Chilled butter is best when making any type of pie crust, especially since you’ll be working with warm hands. My recommendation is to dice up the butter, place it on a plate and set it in the freezer for 10-15 minutes. This will also give you the opportunity to get all of your ingredients out and ready to go.
- Try not to overwork the dough. Don’t spend a ton of time processing the dough in the food processor; you really only need to pulse it 10 times to get the butter to come together into the dough before adding your liquid. Please refer to the video to see more of how the crust should look.
- Allow your pot pie dough to rest in the fridge for at least 30 minutes-1 hour. Resting your pie dough in the fridge will allow gluten to relax, the butter to harden and firm up within the pockets of flour and give you a flaky, perfect crust. You can even make the crust a few days ahead of time if you’d like, or keep it in the freezer and thaw when ready to make your recipe.
- Thaw out your pie dough for a few minutes before rolling. Before you roll out your dough, allow it to sit out at room temperature for 5-10 minutes so that it’s easier to roll.
How to store leftovers
Store any leftover cheddar broccoli chicken pot pie in airtight containers in the refrigerator for up to 3-5 days. Feel free to reheat portions in the microwave or in the oven at 350 degrees until heated through.
Prep it ahead of time
There are plenty of steps you can take to make this broccoli cheddar chicken pot pie ahead of time. Feel free to prep the following and store them in airtight containers in the fridge:
- Make the crust
- Cook the chicken
- Chop your broccoli and carrots
- Assemble the chicken pot pie completely, then store it covered in the fridge the day before baking. Then bake as directed!
Freeze your pot pie for later
This cheddar broccoli chicken pot pie is a great, nourishing meal to prep ahead of time and freezer for later. Perfect for making meals for expecting parents or family members who would use some warm meals! Here’s how to do it:
- Cook & assemble: cook the filling and assemble the crust and full broccoli cheddar chicken pot pie completely.
- Prep for the freezer: before brushing the pie with the egg wash, wrap the entire pie in tin foil and place it in the freezer for up to 2 months.
- Bake once ready: when ready to cook, defrost the pie in the fridge and then bake as directed. To bake from frozen, bake for 30 minutes with the foil on top. Remove the foil and bake for another 30-45 minutes or until golden brown on top.
More comfort foods to try
- Lightened Up Chicken Pot Pie
- Lightened Up Cheddar Cauliflower Broccoli Soup
- Brussels Sprouts Mac and Cheese
- Cheddar Broccoli Cauliflower Gratin
- The Best Healthy Turkey Lasagna You’ll Ever Eat
- Healthy Chicken Pot Pie Soup (whole 30, dairy free)
- Vegan & Gluten Free Curry Chickpea Pot Pie with Sweet Potato ‘Crust’
Looking for more? Get all of our healthy comfort foods here!
I hope you love this amazing cheddar broccoli chicken pot pie recipe. If you make it be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Blow Ya Mind Cheddar Broccoli Chicken Pot Pie
Ingredients
- For the crust:
- 1 cup all purpose flour
- ¼ teaspoon salt
- ⅓ 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
- ¼ cup all purpose flour (or sub whole wheat or GF all purpose flour)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 ¾ cups unsweetened cashew milk, almond milk or regular milk
- 8 ounces sharp cheddar cheese (about 2 cups shredded cheddar cheese)
- ¼ teaspoon salt
- Freshly ground black pepper
- ½ tablespoon olive oil or avocado oil
- 1 pound boneless skinless chicken breast, cut into cubes
- 4 cups small broccoli florets
- 2 medium carrots, sliced
- Extras:
- 1 egg, for egg wash
Instructions
- 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.
- 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.
- Next 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.
- 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.
- 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.
- 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.
- 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.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by Eat Love Eats
This post was originally published on February 24th, 2021, and republished on November 23rd, 2023.
142 comments
Will be making this with few subs i never had pot pie before will dm you if i make this and let you know how it goes Thanks Ramya
Enjoy!!
Please feel free to delete my comment Sorry I meant Cant wait to make this soon for me can i use tofu i never had blow ya mind cheddar broccoli chicken pot pie before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Instead of making my own dough, could I use puff pastry sheets to save time? I’m looking forward to making this. Looks delicious.
I was wondering the same thing – I was wondering if I could use puff pastry or even just refridgerated biscuits. Please let me know if you try it with something store bought.
absolutely!
Hi
I use cauliflower to make pot pie crusts & it comes out great!! You just need to get all the water out of the cauliflower first. Less flour, more veggies!! 😄
Sounds great!
Do you have a recipe you could share for the cauliflower crust?
Hi I sent you an Email a while ago stating I was not able to get your Recipes.
However, I have received them now THANK YOU VERY MUCH!
Linda Soistman
I guess I was just over excited about your Recipes,.I probably was over anxious sorry.
I’m happy now!
Perfect! So glad you’re receiving them now!
Can you use your hands to make the dough for the pie crust, or what a blender work, do not have a mixture.please send me a email and let me know.thanks.
Yes, you could use a pastry cutter to blend the butter in and then mix in the egg and milk to form the dough!
My daughter and I made this for dinner tonight! There was not a crumb left! Absolutely delicious! All kids loved it!
Amazing! Glad it was a hit 🙂
This was absolutely delicious and came together so quickly! It was a huge hit with my husband, we will definitely be making this pie again many times!
Love it! Glad you both enjoyed!
Great and so easy! Husband and I loved it. Added bacon because how could you not.
YUM love that idea!
Fantastic recipe! The crust is very simple to make and easy to work with and tastes buttery and delicious!
This was really good! I’m vegetarian, my husband isn’t, so I didn’t mix the chicken in, I just put it on top, of his half, before putting the dough on top. I also was lazy and used a frozen puff pastry that I had, turned out perfectly. Next time i’ll make the dough in your recipe. Will definitely be making this again!
Perfect! So glad you both enjoyed!
OMG so good! Perfect cheesy taste with relatively little cheese compared to other recipes. Next time I’m going to add in cauliflower for extra veg. Great as always!
Absolutely! Glad you enjoyed!
I love the cheese sauce, not too soupy like the traditional pot pie recipes. Added green peas to the veggie mix. Also, I do not owe a food processor so I used store bought Pillsbury pie crust as a substitute and baked in a Dutch oven. Incredible!
Absolutely! Great tip for subbing the crust 🙂
Delicious! Made exactly as written, mine baked out perfectly in 30 minutes. Hubby loved it, calls it “a keeper”
Perfect! Such a great dinner 🙂
Sooo delicious!
Glad you loved it!!
This tasted really good but I found the dough really hard to work with. I ended up having to add a generous amount of vegetable oil to it after taking it out of the fridge because it was just a dry crumbly mess (even with 3 tablspoons milk).
Also, in the recipe you say 8oz cheese and then later on say “add 6oz cheese” when you want us to add all the cheese. Had a confusing moment there wondering what to do with the last 2oz of cheese.
I’ve updated the recipe! So sorry for the confusion with the typo (we’re human!), but glad you were able to figure it out. As for the dough, we recommend referring to the video for this recipe if you are having trouble. It’s also important not to pack your flour as that can make the dough crumbly. Also, as indicated, be sure to let the dough thaw out for a bit before rolling out! With milk and egg and butter, there should be no issue with the dough being crumbly though 🙂 Hope it turns out better next time!
Made this last night and it was so delish! Very comforting but also healthy. I think next time I’d add an onion and garlic but overall it was super tasty!
Perfect! Yes, great idea to add both of those 🙂
This was so delicious! I added drained unsalted peas because they are my husband’s favorite and it turned out great. My dough was difficult to roll out as it was too crumbly, but it still cooked evenly and golden brown. I may substitute for a store bought pie crust next time, so I don’t have to clean the food processor. I will make another pie to freeze in preparation for LO arriving in May and a pie for a friend who just had a baby as part of a meal train.
I’m glad it still turned out well! Try letting the dough come to room temp a bit before rolling it out – that should help.
The first time I made this is was awesome, but then I found an old recipe that I used many times it was basically the same but with a little thym and a pinch of sage and a clove of garlic when precooking the chicken so the second time was pure bliss 😋👍
Thanks for the recipe because now I make single serve in ramakins and freeze them along with the uncooked dough and these make perfect quick dinner or lunch in a about an hour after thawing.
Perfect! Love the idea of single serve ones!
Yum! What a fun spin on a chicken pot pie! I did cheat this first time around a used a store bought crust for time saving purposes. I also added in frozen peas as I was stirring the chicken, carrots, broccoli and chicken into the cheese sauce just to add extra veggies! I cooked this for the minimum time limit and I think I should have let it gone just 5 more minutes to soften up the carrots just a bit more. This is great and my boyfriend loved it too! This will definitely be added to my regular recipe list!
Perfect! Great idea to add peas. And yes, feel free to cook down the carrots a bit longer next time!
First time I have ever made my own pie dough!! Thank you for making it so unintimidating. This meal was a hit with the whole family and I cannot wait to make again – maybe even without chicken because it was so flavorful that I think it could work as a vegetarian dish.
Amazing! So glad you gave it a try from scratch 🙂 easier than you think!
This was so good that my family of 4 had to fight over the one piece that was leftover – the 8yo won. I used an all-purpose gluten free flour and was surprised how well the crust still rolled out! Also subbed regular 2% milk since that was what we had and put in a 9×13 since I didn’t have a deep pie dish. Everyone LOVED it, even the 5yo who said the best part was the cheesy broccoli. This is definitely going into the dinner rotation!
Haha love it! So glad it was a hit!
This was a big hit! I added 1/2 of a white onion and a pinch of curry powder. I also sauteed the veggies after removing the chicken for a few minutes. My husband asked for more of the sauce next time since it was jam packed with veggies! So easy and so delicious. 10/10 will make again.
Perfect! Glad you both enjoyed!
I just so happened to have everything on hand when I found this recipe, and it did not disappoint!! I used colby jack because that’s all I had, but it still turned out so good. It’s flavorful, creamy, and comforting, and the homemade crust makes all the difference! Definitely keeping this recipe for future use.
Amazing! So happy to hear that 🙂
Amazing! The whole family loved this, adding it to my recipe book! Thank you again for a delicious dish!
Absolutely! Glad it was a hit!
I followed your advice and froze my butter before mixing it into the pie crust and it turned out great! I don’t have a food processor so I used a pastry mixer and turned out just fine too! My sauce wasn’t evenly spread throughout, so I would definitely recommend thoroughly mixing. I made everything in my cast iron skillet and popped into the oven straight away. Turned out delicious! Thank you!
Perfect! Glad you enjoyed!
I am loving this recipe! We’ve been eating it for dinner all week! I made two pies and frozen them for easy meal prep. I was never a “make my own crust” kinda gal, but you make it SO easy! And I love that it is still satisfying with just half the crust, yet healthier. Thank you!
Love it! Perfect dinner!
This looks amazing! Two quick questions – any changes if I use store bought pie crust? And, what kind of dish do you freeze this in? Thanks so much!
So excited for you to try it! Totally fine to use store-bought crust; no need to change anything else about the recipe. And you can freeze it in a regular pie dish instead of a cast iron pan if that’s easier 🙂
Are you using frozen or raw broccoli and carrots? It doesn’t appear that raw would have enough time to cook on the stovetop prior to going into the oven.
I use raw and they’ve cooked just fine in the oven!
If I let everything cool would I be able to freeze it all put together with the crust on top? Trying to plan some yummy meals before baby comes! Making this for dinner this week! Looks amazing!
There’s a whole freezer section in the blog post above^! 🙂
Cannot get over how insanely delicious this is! This is my new go-to special occasional meal.
This recipe is so easy and super delicious. I added celery to the recipe to use up what we had in the fridge and there was still plenty of cheesy filling to coat all the vegetables. My husband can’t wait for me to make this again.
Woohooo! So glad you guys enjoyed this one, Shawna 🙂
A solid winner! I may be the laziest mom in the world- I used a can of croissant rolls on the top, I unrolled it and placed it on top of the pan at the half-way mark of baking. Everything else was exactly as the recipe was written. 5/5. Also- my husband has one hated recipe in life- chicken pot pie. He talks about having to eat a chicken pot pie TV dinner as a child that left him traumatized. I am careful about how I name the dishes I serve, to accommodate this trauma. Tonight I told him I made a “Casserole with broccoli, cheese and a flaky croissant top”. He ate two huge servings. The pan was empty after the boys and my mom ate. Thank you, again!
SO glad you guys loved them. And that’s a clever way to entice him to eat it 😂
Wow! This was delicious. I would probably add some peas next time, but otherwise I was thinking about all the ways this delicious cheese sauce could be used. 😋
Oh yes that’s a great addition! And RIGHT?! It’s addictive!
Delicious! I used 2% in the pie crust, and cashew milk in the filling. The sauce thickened quite a bit, but when I served the finished product the sauce was kind of runny. Still very tasty, though. My crust looked nothing like the photos even though it tasted good as well. I mixed by hand rather than food processor and the dough never really came together that well, and didn’t roll out nicely, so it was a patchwork crust. I used broccoli florets and peeled, cubed broccoli stems, carrots, celery and chopped collards. Will definitely make this again!
Happy to hear it tasted amazing and that you’ll make it again!
The crust was good and came together really quickly but the filling itself was lacking in flavor. If I make it again I would add some minced onion and garlic for more flavor.
Interesting, I find it super flavorful! But thanks for the feedback 🙂 Those additions sound great.
We love this recipe!! I do use regular milk just because that’s what we have on hand but otherwise we make as recommended. Comes out perfect every time! This is a family favorite!!
Needed something new and hearty for dinner so we tried this and absolutely LOVED it! We made a few modifications based on leftover ham/bacon instead of chicken, added one white one and made a secondary crust so the filling was encased. This meal was hearty and held its heat super well. Will be making this a staple piece!
This truly BLEW MA MIND! So incredibly tasty and simple! Used whole milk and it was creamy perfection! YUM!
This is a delicious recipe! I added some peas and subbed a plant-based chicken substitute. Unfortunately the carrots didn’t cook as much as I would have liked so to reheat I will put it in the oven for a few more minutes. I also struggled with the crust (totally user error, it was my first time making a homemade crust and I packed the flour without reading the comments first) but was able to salvage it with a few adjustments. My pie didn’t come out nearly as aesthetically beautiful as yours, but tasted great! Even my picky spouse (who was hesistant about this recipe) thought it was great and asked for another scoop. Will definitely make again and hopefully master the pie crust!
All that really matters is that it tasted great, right?! Happy you loved it, and thanks for the review, Sadie 🙂
Fantastic!!!! I thought it would be good but my mind was truly blown, as the title suggests. I was lazy and used frozen broccoli/cauliflower/carrot mix, thawed and dried so it wouldn’t make the pie watery, and it turned out great. Thank you so much for this recipe I will absolutely be making it again!
Yesss I’m so glad to hear that! Appreciate the review 🙂
Made this for vday and it was fantastic! I used vegan butter and violife cheddar jack cheese so it was dairy free. Will be making this again very soon!
Nice, those are great options — thanks for sharing!
This was super delicious and my two year old had multiple servings! I’m usually scared to make any sort of dough but this was really easy and turned out to be the best part of the dish (the cheesy filling was the best part too…because cheese). Will definitely make again-thank you!
So happy it turned out amazing and that you and the fam loved it! ❤️
Tried tonight for the first time and it was delicious! Grandparents down to the kiddos all enjoyed.
The recipe was spot on and pretty easy. When we make it again, we will be using real milk since the unsweet almond milk still puts a sweet taste into the pie. Next go we’ll use potato, peas, and corn.
Happy you enjoyed it! And that’s interesting, I wonder if your almond milk was actually sweetened a bit? It definitely shouldn’t taste sweet! But regular milk is totally fine, too 🙂
I made this the other night. It was so good! My husband and I almost finished the whole pie the two of us! I did use a premade pilsbury crust to make it even easier.
Amazing dish!! The idea of making my own crust is so intimidating to me- but I did it and it came out so good!!! I added bacon and mushrooms bc why not and just added that extra bit of yummy cozy flavor.
Ahh love this idea. So glad you enjoyed!
This is SO GOOD! I did use a store bought pie crust because I was short on time, and it was still incredible. I went back for seconds and thirds. The filling is rich but packed with veggies. A must make!
Ahh this is amazing! So glad you are loving this recipe 🙂
Love this- it’s so creamy and salty and delicious. I’m trying it again tonight with the chickpeas instead of chicken (doing a vegetarian week), so we’ll see how that goes over. My kids are still young, so they tend to not want anything other than chicken nuggets, but my 5 year old loved it last time! And it’s always great to have left overs for lunch the next day
YAY! Happy to hear that this recipe is such a hit! ❤️🙂
Monique! I was rushing to make the crust before I left work this morning and used an egg white instead of a yolk 🤦🏻♀️😂 can I still use it?
Made this recipe for dinner and it is soooo yummy! I will admit, I used store bought frozen pie crust from Trader Joe’s because I didn’t have time to make my own, turned out amazing. Will definitely be adding to my rotation for meals!
I was excited to try this recipe and it lived up to my expectations! It was fairly easy for even a weeknight dinner and delicious! My family was also happy there weren’t peas in it. I will definitely be making this again! Thanks for, yet again, an exceptional recipe, Monique!
Hi! Is the salt necessary as a baking component? I have to eat low sodium for my health.
Hi! The salt is for bringing out the flavor, so the recipe will work without it but may taste a bit flat.
Do you actually make the pie and cool it before freezing it? Or put it together, wrap and freeze? I’ma little confused by the instruction
Hi! Sorry for the confusion! I fill the unbaked crust with the filling, add the top crust, and then wrap it in foil and freeze it (unbaked!) Then when I’m ready to eat it I bake it for 30 minutes WITH the foil on top, then remove the foil, and bake it for another 30-45 minutes or until golden brown on top. Hope that helps!
Could I assemble: not bake, 2 days ahead and keep in fridge? Or should I freeze?
This was really good. The leftovers were not so good. Very dry! Next time, I would make more cheese sauce.
Oh so sorry to hear that the leftovers weren’t as good. You could try adding some liquid to help that while warming it up!
I made this for dinner last night and it was a huge hit! I’m already excited to eat the leftovers today for lunch. I cheated and used premade crust to save time and it still came together perfectly.
So happy to hear that! Equally as delicious with a premade crust 😉
do i need to steam broccoli and carrots before i put in quiche to bake? Thank you in advance and i love your site!
No need! They will cook right in the pot pie.
This is the best site for real delish food I have found, YOU ARE AWESOME!!!
Aw thank you, Cindy! Hope you keep finding recipes here that you love!
If you could include instructions for making the dough without a food processor, that would be helpful. I don’t have one and the recipe sounds good.
Hi! You could also use a pastry cutter if you’d like.
This was phenomenal! The pie crust took slightly more water than the recipe called for, but that’s the only issue I had! This was my first time making a dish with a homemade pie crust and it couldn’t have been easier. I expected this to provide a few days’ worth of leftovers but my husband and I ended up eating it for every meal until it was gone. Absolutely delicious! Next time I’ll save some time by prepping veggies and preparing the pie crust in advance.
So glad you gave this one a try! Great idea to prep a few of the steps ahead of time, too – perfect for busy weeks 🙂
Made this tonight, delicious! I was lazy so I used a frozen pie crust turned out great, a new twist to chicken pot pie will be making again.
The ultimate comfort food on a cold rainy Northern California night. My shortcut was using a store bought crust and shredded rotisserie chicken breast because I was short on time. Filling was easy to make and the final product was yummy and filled me up! Will be sharing leftovers with friends.
Love that! Perfect way to use up leftover chicken or rotisserie chicken 🙂
Excellent! Will make again.Next time I may use shredded carrots.
Perfect! Glad you enjoyed!
One of our favorite meals! Never have very many leftovers 🙂
10/10 would reccomend. Turns out fire every time we make it
This looks amazong! Is it possible to bake in a pie pan and freeze? Would like to make this for a postpartum mama.
Yes! Check out the full blog post for freezing instructions 🙂
We are huge chicken pot pie lovers so I decided to give this a try. I switched out the veg for fresh spinach and artichoke hearts. I also used a pre made crust that I had in the freezer. It was fire! The sauce was creamy and delicious! Next time I will use boneless thighs as they don’t dry out like breast meat does. Thanks for this awesome recipe!!!
Perfect! This one’s great for customizing 🙂
This was so delicious! I usually make your other pie crust recipe with the tablespoon of vodka because it seems foolproof but made this as written and now THIS is my favorite pie crust! It was so incredibly flaky and perfect. Another winner! Thanks Monique
Perfect! So happy to hear that!
This was delicious! I was worried my cheese sauce was too thick, but when it was baking it turned into the perfect consistency. I will be definitely adding this into my rotation!
I made this tonight for my husband and I – very easy to follow directions and great flavors! Followed the recipe as is and had zero problems. Another winner from ambitious kitchen! Should have paired with a green salad
Amazing! Glad you both enjoyed!
This really was blow ya mind good! I was super intimidated by making the pie crust, but I did it! My decadent recipe swap was you using a cup of heavy cream and 3/4 cup of 2% milk.
Amazing! Glad you loved it!
This turned out fabulous! I love that you can make the dough for the crust ahead of time & just need to cook up the chicken and cheese sauce the day it’s made for an easy weeknight meal. Will definitely be in my rotation going forward.
Yes, so easy! Glad you loved it!
Love this recipe! So easy. My kids love it too! I like to make double the pie crust recipe and save half in the freezer so that next time I want to make this, it’s already done.
So good! Glad it’s a hit 🙂
Followed directions to a tee. It’s Delicious! It’s a keeper as we say in this household.
I want to buy your cookbook. Thank You
So happy to hear that! Can’t wait for you check out the cookbook recipes this fall 🙂
I used this recipe but with potatoes carrots celery and mushrooms and chicken in half of my individual pies. I doubled it and did 1&3/4 cup veg broth instead of Milk for the cheese sauce. I also used puff pastry instead of making my own, and it was delicious!
Perfect!!
A fantastic recipe from start to finish! Perfect, easy crust, velvety cheese sauce, and great flavor. I used rotisserie chicken to save time. Thx so much!
So good!! Great idea to use rotisserie chicken 🙂
This is a terrific recipe and easy to make ahead as well. Or also reheats in the microwave plus oven to recrisp so well. I havent figured out why the sauce sometimes separates sort of but is still delicious!
Absolutely! Hmm at what point in the recipe is the sauce separating?