Description
Skillet Broccoli Cheddar Chicken Pot Pie is a cozy weeknight dish that combines tender chicken, broccoli, and a creamy cheddar sauce topped with flaky pastry.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour (or gluten-free flour for a GF version)
- 1 cup chicken broth
- 1 cup milk (whole or 2%)
- 1/2 cup heavy cream for extra creaminess
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon dried thyme (or a pinch of dried rosemary)
- Salt, to taste
- Black pepper, to taste
- 1/2 cup frozen peas (optional for extra color and sweetness)
- 1 sheet puff pastry, thawed (for the topping) or biscuit topping as a substitution
- 1 large egg, beaten (for egg wash on pastry)
- Pinch of paprika or cayenne pepper (optional)
Instructions
- Heat a large, oven-safe skillet over medium heat. Add the olive oil and 1 tablespoon of butter. Once melted, sauté the onion until translucent, about 3–4 minutes. Add the garlic and cook for another 30 seconds, until fragrant.
- Stir in the broccoli and cook just until bright green and a touch tender, 2–3 minutes.
- Sprinkle in the flour and stir to coat the vegetables; cook for 1–2 minutes to form a light roux.
- Slowly whisk in the chicken broth, then the milk and cream. Bring the mixture to a gentle simmer, whisking often, until it thickens into a creamy sauce, about 4–6 minutes.
- Stir in the shredded chicken, peas (if using), thyme, and half of the cheddar. Season with salt and pepper. Let simmer for another minute.
- Increase the heat slightly and adjust the sauce thickness as desired. If it isn’t thick enough, simmer longer; if too thick, add a splash of broth or milk.
- If topping with puff pastry: Preheat the oven to 400°F (200°C). Place the thawed puff pastry on top, score slits for steam, then brush with beaten egg. Bake for 12–15 minutes, until golden brown.
- If not using puff pastry, stir gently, sprinkle with remaining cheddar, and let it melt. Serve with biscuit topping or mashed potatoes.
- Garnish with a sprinkle of paprika or fresh herbs. Serve hot.
- Savor the creamy sauce, tender chicken, and crisp edges of the topping.
- For a lighter option, reduce cheese and use cream cheese for silkiness.
Notes
- This dish is great for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
Keywords: Skillet Broccoli Cheddar Chicken, Pot Pie, Comfort Food, Weeknight Dinner