Chicken Broccoli Divan Pot Pie
Savor the comforting decadence of this Chicken Broccoli Divan Pot Pie, a modern twist on a beloved classic casserole. Featuring tender pieces of cooked, shredded chicken and vibrant broccoli florets, all enveloped in a creamy, cheddar-infused sauce, this dish is pure comfort food at its finest. The rich filling is encased beneath a golden, flaky puff pastry crust, offering the perfect balance of texture and flavor. Simple yet elegant, this pot pie combines wholesome ingredients like chicken broth, milk, and a hint of garlic for added depth, making it a family-friendly dinner option that's as easy as it is delicious. Perfect for weeknights or cozy gatherings, this recipe delivers restaurant-quality results in under an hour.
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Recipe Information
Ingredients
- 2 cups Cooked, shredded chicken
- 2 cups Broccoli florets
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 1.5 cups Chicken broth
- 1.5 cups Milk
- 1.5 cups Shredded cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 sheet Puff pastry sheet (thawed)
- 1 piece Egg (beaten, for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Steam the broccoli florets until they are tender yet still crisp, about 3-4 minutes. Set aside.
In a large skillet, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes to create a roux.
Gradually pour in the chicken broth and milk while whisking, ensuring there are no lumps. Cook until the mixture thickens, about 4-5 minutes.
Stir in the shredded cheddar cheese, salt, black pepper, and garlic powder until the cheese is fully melted into the sauce.
Add the shredded chicken and steamed broccoli to the cheese sauce and stir until well combined. Remove from heat.
Transfer the chicken and broccoli mixture into a 9-inch pie dish, spreading it out evenly.
Gently place the puff pastry sheet over the top of the pie dish, trimming any excess pastry around the edges. Press the edges to seal.
Brush the beaten egg over the puff pastry to create a golden, shiny crust.
Cut small slits in the top of the puff pastry to allow steam to escape while baking.
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and puffed.
Remove the pot pie from the oven and let it cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
3862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.8 g | 296% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 950 mg | 316% | |
| Sodium | 6182 mg | 269% | |
| Total Carbohydrate | 212.3 g | 77% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 30.7 g | ||
| Protein | 250.0 g | 500% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 1951 mg | 150% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2512 mg | 53% | |
*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.
