Chicken N Broccoli Pot Pies
Indulge in the ultimate comfort food with these Chicken N Broccoli Pot Pies—an irresistible twist on the classic dish that’s perfect for cozy evenings. Tender bites of seasoned chicken and vibrant broccoli florets are enveloped in a rich, creamy sauce made with butter, chicken broth, and heavy cream. Topped with golden, flaky puff pastry, these individual pot pies are as visually stunning as they are delicious. Ready in just over an hour, this recipe combines a homemade feel with the ease of store-bought puff pastry, making it ideal for weeknight dinners or entertaining guests. Serve these savory pot pies piping hot, and watch them disappear in no time!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 cups Broccoli florets
- 4 tablespoons Butter
- 1 third cup All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 package Frozen puff pastry sheets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 large Egg (beaten, for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Cut the chicken breasts into small, bite-sized pieces. Season them with half of the salt, pepper, garlic powder, and onion powder.
Steam the broccoli florets for 3-4 minutes until they are just tender but still vibrant in color. Set aside.
In a large skillet over medium heat, melt the butter. Add the seasoned chicken pieces and cook for about 5-7 minutes, or until fully cooked and golden brown. Remove the chicken and set aside.
In the same skillet, sprinkle in the flour and whisk continuously for 1-2 minutes to create a roux.
Gradually pour in the chicken broth while whisking, ensuring there are no lumps. Let the mixture thicken for 3-4 minutes.
Stir in the heavy cream and season with the remaining salt, pepper, garlic powder, and onion powder. Let the mixture simmer for another 2-3 minutes until smooth and creamy.
Add the cooked chicken and steamed broccoli to the sauce. Stir to combine, then remove from heat.
Unroll the puff pastry sheets on a lightly floured surface. Cut out circles slightly larger than your ramekins or pie dishes to use as the pot pie tops.
Divide the chicken and broccoli mixture evenly into 4 ramekins or small oven-safe dishes.
Cover each ramekin with a puff pastry circle, pressing the edges to seal. Use a sharp knife to make a small slit in the center of each pastry to allow steam to escape.
Brush the tops of the pastries with the beaten egg to create a golden, shiny finish.
Place the ramekins on a baking sheet to catch any spills and bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden and flaky.
Let the pot pies cool for 5 minutes before serving. Enjoy your Chicken 'N Broccoli Pot Pies!
Nutrition Facts
Calories |
4852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.8 g | 411% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 6431 mg | 280% | |
| Total Carbohydrate | 322.1 g | 117% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 9.8 g | ||
| Protein | 166.7 g | 333% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 275 mg | 21% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1952 mg | 42% | |
*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.
