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!
