Broccoli Cheddar Chicken Pot Pie
Description
A creamy Cheddar cheese sauce, rotisserie chicken, and broccoli florets make this pot pie special. It's a one dish, simple meal that goes together quickly and even better, tastes wonderfully delicious.
Ingredients
14 oz. package refrigerated pie crust, bring to room temperature per instructions
2 T. butter
3 green onion, chopped
1 c. whole milk, plus 3 T.
4 oz. onion & chive cream cheese, softened
1½ t. garlic salt
½ t. black pepper
⅛ t. ground mustard
2 T. all-purpose flour
2 c. shredded sharp Cheddar cheese, divided
3 c. rotisserie chicken, roughly chopped
1½ c. broccoli florets, steamed crisp tender and chopped
1 large egg, beaten with 1 T. water
Directions
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Preheat oven to 350 degrees. Lightly spray a 9 inch deep dish pie dish with non-stick cooking spray. Fit one pie crust into the dish leaving enough overhang to crimp with the top crust. Set aside.
In a medium-size skillet over medium-high heat melt the butter; cook the green onion just until softened, about 1-2 minutes.
Add the milk and cream cheese; cook over medium-heat stirring until the cream cheese has melted; add the garlic salt, pepper and ground mustard.
Dissolve flour in 3 T. cold milk until dissolved. If needed, add more milk 1 T. at a time; whisk into the the sauce; cook over medium-high heat, stirring constantly until thickened. When sauce begins to thicken, lower heat and simmer 2 minutes. After 2 minutes, mix-in 1½ c. cheese; stir until melted. Remove from the heat; add chopped chicken and broccoli florets; mix until combined; pour into the pie shell. Sprinkle the top with the remaining cheese.
Place the second crust on top; fold and crimp the edges of the 2 pie crusts together. Cut 4 slits in the middle of the pie.
Whisk together the egg and cold water; brush over the crust.
Bake 40-45 minutes until golden.
Allow to rest 10 minutes before serving.
6 servings.