Cheesy Chicken and Broccoli Pot Pie Recipe with Flaky Crust

Enjoy a creamy, comforting Chicken and Broccoli Pot Pie baked in individual ramekins. Using ready-made puff pastry gives you a buttery, flaky top crust while the filling combines tender chicken, hearty vegetables and a rich, cheesy sauce—think broccoli cheddar soup turned into a savory pot pie. These single-serve pies are perfect for a cozy family dinner or for using leftover chicken or turkey.

The mini pies are assembled in large ramekins or oven-safe soup crocks and topped with a sheet of puff pastry that’s brushed with egg wash for a golden finish. They bake quickly and deliver classic comfort-food flavors in each bite.

Why You’ll Love This Recipe

• Great for leftovers: Use leftover rotisserie chicken, turkey or cooked chicken breasts to speed up prep and reduce waste.
• Make ahead options: You can fully bake and refrigerate for up to three days, or assemble the pies and refrigerate unbaked, then brush with egg wash and bake when you’re ready.
• Simple and approachable: Store-bought puff pastry keeps this recipe easy while delivering a flaky, bakery-style crust.
• Comfort food that’s quick: It captures the flavors of broccoli cheddar soup in a hearty pot pie that’s ready in under an hour.

What You Need to Make Cheesy Chicken and Broccoli Pot Pie

All ingredients are commonly available at most grocery stores. The key components are the protein, vegetables, creamy cheese sauce and puff pastry for the topping.

• Rotisserie or cooked chicken: Shredded rotisserie chicken is convenient. You can also use shredded turkey or extra vegetables if you prefer meatless.
• Vegetables: Broccoli florets and carrots are used here; potatoes and onions add body. Fresh or frozen broccoli both work well.
• Cheese sauce base: A roux with butter and flour, finished with heavy cream and chicken broth, then stirred with sharp cheddar cheese gives a rich, velvety sauce reminiscent of broccoli-cheddar soup.
• Puff pastry topping: One sheet of puff pastry is divided to cover multiple ramekins and brushed with beaten egg to achieve a golden, glossy crust.

Equipment Needed

Large ramekins or oven-safe soup crocks work best for single-serve pies. If you don’t have ramekins, a small casserole dish, cast iron skillet or one standard pie dish will work; adjust baking time as needed. Using puff pastry only on top helps the filling stay hot and prevents a dense underside crust.

How to Make Broccoli Chicken Pot Pies

These pot pies come together in a few straightforward steps. Prepare the filling on the stovetop, divide it among ramekins, top with puff pastry and bake until golden and bubbly.

1. Prepare the filling: Melt butter in a large skillet over medium heat. Sauté chopped onion and minced garlic until softened. Sprinkle in flour and stir for 1–2 minutes to cook the flour. Slowly whisk in heavy cream and chicken broth until smooth. Cook until thickened, then stir in shredded cheddar, broccoli, potatoes, carrots and shredded chicken. Simmer briefly until the sauce coats the vegetables and chicken and the mixture thickens. Season with salt, pepper and a touch of garlic powder to taste.
2. Assemble the pies: Spoon the filling evenly into 2–3 large ramekins. Cut the puff pastry into pieces large enough to drape over each ramekin with a slight overhang; trim any excess dough.
3. Finish and bake: Brush the pastry with beaten egg for color and sheen. Bake in a preheated 375°F (190°C) oven for 20–25 minutes, or until the pastry is golden and the filling is bubbling. Allow pies to cool a few minutes before serving.

The detailed ingredient measurements and step-by-step instructions are in the recipe card below so you can follow exact quantities and timings.

Recipe Tips for the Perfect Pot Pie

• Melt cheese over low heat: To avoid grainy sauce, add cheese off heat or over low heat and stir until smooth.
• Bake until golden: The pies are ready when the puff pastry is deep golden and the filling is bubbling—this ensures the filling is heated through.
• Vegetable swaps: Feel free to replace or add vegetables such as peas, cauliflower or mushrooms based on preference or what’s on hand.

Make Ahead Instructions

You can fully bake the pies, let them cool to room temperature, then cover and refrigerate for up to three days. Reheat in a 350°F oven until warmed through. Alternatively, assemble the pies and store them unbaked in the refrigerator (covered) for up to 48 hours; add the egg wash just before baking so the pastry browns properly.

Storage and Freezing

Refrigerate leftovers in an airtight container for up to three days. To reheat, place in a 350°F oven until hot. To freeze, assemble the pies up to the step before brushing with egg wash. Wrap each pie tightly in foil or place in a freezer-safe container and freeze for up to two months. Thaw in the refrigerator overnight, brush with egg wash and bake until golden and heated through.

Did you try this Cheesy Chicken and Broccoli Pot Pie? Leave a rating and a short review to share your experience!

Chicken and Broccoli Pot Pie

5 from 1 vote

Prep: 10 mins

Cook: 35 mins

Total: 45 mins

Servings: 3 – 4

It’s like broccoli cheddar soup transformed into a comforting chicken pot pie. A perfect weeknight meal full of creamy, cheesy flavor and tender vegetables.

Ingredients

• 6 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 small yellow onion, chopped
• 1/2 cup all-purpose flour
• 1 cup heavy cream
• 2/3 cup chicken broth
• 2 cups sharp cheddar, shredded
• 2 cups chopped broccoli florets
• 1 cup peeled and cubed russet potatoes (small cubes)
• 1 cup shredded carrots
• 1 cup shredded rotisserie chicken
• 1 teaspoon kosher salt, or more to taste
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1 sheet puff pastry, divided
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the butter over medium heat. Add the chopped onion and garlic and sauté until softened. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the flour into a roux.
3. Gradually pour in the heavy cream and chicken broth, whisking to combine. Cook for a few minutes until the sauce begins to thicken.
4. Remove from heat briefly and stir in the shredded cheddar until melted and smooth. Return to low heat and add the broccoli, potatoes, carrots and shredded chicken. Simmer until the vegetables are tender and the mixture is thick and creamy.
5. Season with salt, pepper and garlic powder to taste. Spoon the mixture into 2–3 large ramekins.
6. Cut the puff pastry into pieces to cover each ramekin with a slight overhang. Trim any excess dough, place the pastry on top and brush the edges with beaten egg.
7. Bake for 20–25 minutes, or until the pastry is golden brown and the filling is bubbling. Let the pies cool for a few minutes before serving.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.