Recipe of the Chicken and Broccoli Pot Pie With Cheddar Cheese, a comforting, creamy dish with a flaky crust, perfect for family dinners. This pot pie combines tender chicken, fresh broccoli, and sharp cheddar cheese, all baked in a golden, buttery pie crust.
Cooking Time:
1 hour 45 minutes
Ingredients:
1 unbaked 9-inch pie crust
2 cups cooked chicken, shredded
2 cups fresh broccoli florets
1 cup sharp cheddar cheese, shredded
1/2 cup onion, diced
2 tbsp butter
2 tbsp all-purpose flour
1 cup chicken broth
1/2 cup whole milk
Salt and pepper to taste
1 egg, beaten (for egg wash)
Recipe:
Preheat the oven to 375°F.
In a skillet, melt the butter over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
Stir in the flour and cook for 1-2 minutes, creating a roux. Gradually whisk in the chicken broth and milk, cooking until the sauce thickens, about 5-7 minutes. Season with salt and pepper to taste.
Add the shredded chicken, broccoli florets, and cheddar cheese to the sauce. Stir until everything is well coated.
Roll out the pie crust and fit it into a 9-inch pie pan.
Pour the chicken and broccoli mixture into the pie crust.
Cover with the second pie crust, crimp the edges, and cut a few slits on top for ventilation. Brush the crust with the beaten egg.
Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pot pie cool for 10 minutes before serving.
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