Chicken and Broccoli Pie
Indulge in the ultimate comfort food with this hearty Chicken and Broccoli Pie, a deliciously satisfying dish that's perfect for family dinners or special gatherings. Featuring tender shredded chicken, perfectly blanched broccoli florets, and a rich, creamy cheese sauce nestled between two layers of golden, flaky pie crust, this recipe combines classic flavors with a gourmet twist. The homemade filling, seasoned with garlic and black pepper, is elevated by the addition of sharp cheddar for a burst of savory goodness in every bite. Simple yet impressive, this baked pie is easy to prepare and makes six generous servings, ensuring there’s plenty to share. Pair it with a crisp side salad for a well-rounded meal, or enjoy it solo as a comforting centerpiece to your table.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 cups Broccoli florets
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 1 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 1 cup Cheddar cheese, shredded
- 2 sheets Prepared pie crust
- 1 piece Egg, beaten
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and add the olive oil. Cook the chicken breasts for 5-7 minutes per side, or until fully cooked. Remove the chicken, let it cool slightly, and shred it into bite-sized pieces.
Bring a small pot of water to a boil and blanch the broccoli florets for 2-3 minutes. Drain and set aside.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
Gradually add the chicken broth and milk to the roux, whisking continuously to prevent lumps. Cook until the sauce thickens, about 5 minutes.
Stir in the salt, black pepper, garlic powder, and cheddar cheese. Mix until the cheese has melted and the sauce is smooth.
Combine the shredded chicken, blanched broccoli, and creamy cheese sauce in a large bowl. Mix well to ensure the filling is evenly coated.
Roll out one sheet of pie crust and place it into a 9-inch pie dish, pressing it gently into the bottom and sides.
Pour the chicken and broccoli filling into the pie crust, spreading it out evenly.
Roll out the second sheet of pie crust and place it over the filling. Trim the edges, and press to seal the edges of the top and bottom crusts together. Crimp the edges with a fork or pinch them decoratively.
Cut a few small slits in the top crust to allow steam to escape during baking.
Brush the top of the pie with the beaten egg to help it brown nicely.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it rest for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.4 g | 316% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 7001 mg | 304% | |
| Total Carbohydrate | 326.2 g | 119% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 30.4 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1349 mg | 104% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1866 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
