Broccoli Cheddar Chicken Pot Pie

This recipe from How Sweet Eats caught my eye and made its ways into my kitchen shortly thereafter. It is delicious, though my version ended up more runny like a soup than a thick pot pie. That just means I want to make it again as a soup with some crusty bread.

It's fantastic and was a family favorite. It's so flavorful and a great way to incorporate veggies because they're always better with cheese. The chicken adds a filling boost of protein and puff pastry is always amazing!

Broccoli Cheddar Chicken Pot Pie

6 Tbsp. butter

1 onion, diced

1 cup chopped carrots

1 cup chopped celery

4 garlic cloves, minced

Salt and pepper

1/2 tsp. thyme

1/2 tsp. oregano

1/3 cup flour

4 cups chopped broccoli florets
1 1/2 cups chicken, chopped

4 cups chicken stock

2/3 cup heavy cream

8 oz. sharp cheddar, freshly grated

1 sheet puff pastry, thawed if frozen

1 large egg, plus 1 Tbsp water, for egg wash

Preheat oven to 425°F. Heat butter over medium heat, and add onions, carrots, celery and garlic with a big pinch of salt and pepper. Add herbs, and cook, stirring often until the veggies soften (about 5 to 6 minutes). 

Stir in the flour to create a roux. Cook 3 to 4 minutes, stirring often. Add in the chicken and broccoli, and slowly stream in 4 cups of chicken stock while stirring. Doing this slowly will help the mixture thicken. 

Bring the mixture to a boil. Reduce it to a simmer, and cook for 5 more minutes to thicken. Stir in the heavy cream, and cook for another few minutes. Turn off the heat, and stir in the cheese, and stir until it melts completely. Season more if needed. 

Ladle or carefully pour the mixture into a 9 x 13 baking dish. Top with the sheet of puff pastry, and cut a few slits for vents. Bake 25 to 30 minutes or until the puff pastry is golden and puffed. Remove and let cool slightly before serving. Serves 6 to 8 people.