If you’re on the hunt for a cozy, comforting dish that feels like a warm hug on a chilly day, this Chicken & Broccoli Pot Pie Recipe is an absolute must-try. It perfectly marries tender, flavorful chicken with vibrant broccoli, all enveloped in a rich, creamy Alfredo sauce and topped with that irresistibly flaky golden crust. Every bite bursts with savory goodness, making it an ideal meal for family dinners or whenever you crave something homemade and satisfying.
Ingredients You’ll Need
These ingredients are wonderfully straightforward, yet each one plays a crucial role in bringing this Chicken & Broccoli Pot Pie Recipe to life. From the hearty chicken to the luscious Alfredo, and the crisp pie crust, every element ensures incredible flavor, texture, and color on your plate.
- 3 cups prepared shredded or chopped Makin’ Magic Chicken, thawed if frozen: This is the star protein, providing tender, juicy bites throughout the pie.
- 2 cups frozen chopped broccoli: Adds freshness, a pop of green, and a nutritious crunch that balances the richness.
- 1½ cups shredded mild Cheddar cheese: Melts beautifully to add creamy, cheesy depth and a slight tang.
- 1 (15-ounce) jar creamy Alfredo sauce: The luscious binder that makes every forkful smooth and rich.
- 1 tablespoon Rustic Herb Seasoning: Infuses the filling with savory notes of herbs that elevate the entire flavor profile.
- 1 (15-ounce) package refrigerated pie crust (2 crusts): This flaky, buttery crust seals in the filling and bakes to golden perfection.
How to Make Chicken & Broccoli Pot Pie Recipe
Step 1: Preheat the Oven
Start by setting your oven to 375°F. Preheating is essential to ensure the crust bakes evenly and becomes that perfect golden brown we all love in a pot pie.
Step 2: Mix the Filling
In a large bowl, combine the shredded chicken, frozen broccoli, mild Cheddar cheese, creamy Alfredo sauce, and Rustic Herb Seasoning. Stir until everything is well coated and evenly distributed. The Alfredo sauce acts as a rich base that ties all the ingredients into one harmonious filling.
Step 3: Prepare the Pie Crust
Follow the package directions to ready your refrigerated pie crust for a two-crust pie. This usually means rolling it out and placing one crust into your pie dish, ready to be filled.
Step 4: Fill the Pie Crust
Carefully pour the chicken and broccoli mixture into the prepared bottom pie crust. Spread it out evenly to ensure every slice gets a generous amount of that delicious filling.
Step 5: Bake the Pot Pie
Place the second pie crust over the filling, seal the edges, and make a few small slits on top to vent steam. Slide the pie into your preheated oven, baking for 45 to 60 minutes or until the filling bubbles invitingly and the crust turns a beautiful golden brown.
Step 6: Let It Rest
Once out of the oven, allow your pot pie to stand for about 10 minutes. This resting time helps the filling set slightly, making it easier to slice and enjoy without a messy spill.
How to Serve Chicken & Broccoli Pot Pie Recipe
Garnishes
Sprinkling a bit of fresh chopped parsley or chives over the top adds a bright, fresh burst that contrasts wonderfully with the pie’s creamy richness. A light dusting of grated Parmesan cheese also adds a nice salty finish.
Side Dishes
Because this pot pie is so packed with flavor and texture, simple side dishes work best. Consider a crisp green salad with a tangy vinaigrette or steamed green beans with a squeeze of lemon to cut through the pie’s richness.
Creative Ways to Present
For a charming twist, serve individual Chicken & Broccoli Pot Pie Recipe portions in small ramekins topped with puff pastry cutouts like leaves or hearts. These personal pies look adorable and keep the warmth locked in for each guest.
Make Ahead and Storage
Storing Leftovers
To keep your leftovers fresh, tightly cover the pot pie with plastic wrap or foil and store it in the refrigerator for up to 3 days. This allows you to savor the comforting flavors again without any loss in quality.
Freezing
If you want to stock up, freeze the unbaked filled pie wrapped securely in two layers of plastic wrap and a layer of foil. It will keep well for up to 2 months. When ready to bake, thaw overnight in the refrigerator before popping it in the oven.
Reheating
Reheat leftovers in a preheated 350°F oven until warmed through, about 20-25 minutes. This helps maintain the crust’s crispness and prevents the filling from becoming soggy, giving you a fresh-out-of-the-oven experience each time.
FAQs
Can I use fresh broccoli instead of frozen?
Absolutely! Fresh broccoli works great too. Just blanch it briefly or steam it lightly before mixing it into the filling so it cooks perfectly in the pot pie.
Is there a way to make this recipe dairy-free?
Yes, swap the Cheddar cheese and Alfredo sauce for dairy-free alternatives available in most grocery stores to keep the same creamy texture and cheesy flavor without the dairy.
Can I use rotisserie chicken for this pot pie?
Rotisserie chicken is a fantastic shortcut that adds extra flavor and saves prep time. Just shred or chop it and use it in place of the prepared Makin’ Magic Chicken.
What can I use instead of pie crust?
If you want a lower-carb option, puff pastry or a biscuit topping can be used instead. Both offer delicious alternatives with different textures that pair wonderfully with this filling.
Can I prepare this pot pie ahead of time and bake later?
Definitely! Assemble the pot pie and keep it covered in the fridge for up to 24 hours before baking. This makes meal planning easy and lets the flavors meld even more.
Final Thoughts
This Chicken & Broccoli Pot Pie Recipe is truly a crowd-pleaser, combining simple ingredients into a dish that feels like much more than the sum of its parts. Whether you’re feeding family or treating yourself after a busy day, this recipe is bound to become one of your cherished favorites. So, grab that pie crust, mix up this filling, and get ready to enjoy a pot pie that’s bursting with flavor and comfort in every bite!
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Chicken & Broccoli Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Chicken & Broccoli Pot Pie is a comforting, creamy dish combining tender shredded chicken, nutritious broccoli, and melted cheddar cheese all baked inside a flaky pie crust. With a rich Alfredo sauce base and rustic herb seasoning, it makes a perfect hearty meal for family dinners or cozy gatherings.
Ingredients
Filling
- 3 cups prepared shredded or chopped Makin’ Magic Chicken, thawed if frozen
- 2 cups frozen chopped broccoli
- 1½ cups shredded mild Cheddar cheese
- 1 (15-ounce) jar creamy Alfredo sauce
- 1 tablespoon Rustic Herb Seasoning
Pie Crust
- 1 (15-ounce) package refrigerated pie crust (2 crusts)
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure it reaches the right temperature for even baking when the pie is ready.
- Mix Filling: In a large bowl, combine the shredded chicken, frozen chopped broccoli, shredded Mild Cheddar cheese, creamy Alfredo sauce, and Rustic Herb Seasoning. Mix thoroughly until evenly combined to create a flavorful filling.
- Prepare Pie Crust: Follow the package directions on your refrigerated pie crust for making a two-crust pie, usually involving rolling out the bottom crust in the pie pan and trimming edges.
- Fill Pie: Pour the chicken and broccoli mixture evenly into the prepared bottom pie crust.
- Top and Bake: Place the second pie crust over the filling, sealing the edges according to the package instructions. Bake in the preheated oven for 45 to 60 minutes, until the filling is bubbly and the crust turns a golden brown color.
- Rest and Serve: Allow the pot pie to stand for 10 minutes after baking to let the filling set slightly before slicing and serving.
Notes
- Ensure chicken is fully thawed if using frozen before mixing with other ingredients.
- For a crispier crust, brush the top crust with an egg wash before baking.
- You can substitute fresh broccoli, steamed until tender, instead of frozen if preferred.
- This pot pie can be prepared ahead and refrigerated before baking; add a few extra minutes to the baking time if baking from chilled.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
