U Won T Believe It Chicken Broccoli Pie
Elevate your dinner game with this comforting and flavor-packed "U Won’t Believe It Chicken Broccoli Pie"! This savory masterpiece combines tender shredded chicken, crisp-tender broccoli, and a rich, cheesy sauce encased in a flaky, golden pie crust. With every bite, you’ll enjoy a harmonious blend of creamy textures and bold seasoning from a mix of garlic powder, onion powder, and cheddar cheese. Perfect for a cozy weeknight meal or to impress guests, this easy-to-make pie offers a balanced mix of protein, veggies, and indulgence. Ready in about an hour with minimal prep, this family-friendly dish is sure to become a new favorite!
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Recipe Information
Ingredients
- 2 cups cooked chicken breast, shredded
- 2 cups fresh broccoli florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 0.5 cups heavy cream
- 1 cup shredded cheddar cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 2 pieces refrigerated pie crusts
- 1 egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
Steam the broccoli florets in a steamer or microwave for 3-4 minutes until just tender. Set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Slowly pour in the chicken broth while whisking to avoid lumps. Add the heavy cream and continue cooking until the mixture thickens, about 2-3 minutes.
Stir in the shredded cheddar cheese, salt, black pepper, garlic powder, and onion powder. Mix until the cheese is fully melted and the sauce is smooth.
Add the shredded chicken and steamed broccoli to the sauce. Stir to coat everything evenly, then remove from heat and set aside.
Roll out one of the pie crusts and place it in a 9-inch pie dish, pressing it gently into the edges. Trim off any excess.
Pour the chicken and broccoli filling into the prepared pie crust, spreading it out evenly.
Cover the filling with the second pie crust. Trim any excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape during baking.
Brush the beaten egg over the top crust for a shiny, golden finish.
Place the pie on a baking sheet to catch any potential drips and bake 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 10 minutes before slicing and serving.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.7 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 182 mg | 14% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 426 mg | 9% | |
*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.
