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Chicken, Cheddar &
Broccoli Pot Pie

  • 1 box Pillsbury Pie Crusts (2 per box)
  • 2 T Butter
  • 1 C Onions, finely diced
  • 1 T Fresh Garlic, chopped
  • 1/4 C All-Purpose Flour
  • 1/2 C Milk
  • 1 1/4 C Chicken Broth
  • 1/4 # Chicken Breast, sliced thin
  • 1 C Frozen Carrot Slices (optional)
  • 1 # Frozen Broccoli cuts
  • 4 oz Adams Reserve Cheddar, shredded
  • 1 T Dried Parsley
  • 1 T Kosher Salt
  • 1/2 T Black Pepper

Pre-heat your oven to 350°F. Line your favorite deep pie dish or casserole dish with one of the pie crusts; place in the refrigerator until later. Thaw the broccoli and squeeze as much liquid from it as possible; discard the liquid and set aside.

In a sauce pot, combine the butter, onions, garlic, chicken, salt & pepper. Cook over high heat for about 5 minutes, stirring occasionally, or until the onions are tender. Add the flour, stir to combine and cook for another 1 minute. Add the milk and the broth, simmer, and continue cooking for 5 minutes. Add the vegetables and bring back to a simmer, cook for 5 minutes, stirring often, it will be thick. Stir in the parsley and cheddar cheese (reserve 2 T of cheddar), then transfer the mixture to the lined pie pan and cover tightly with the second pie crust. Using a knife, cut 4-6 slits in the pie crust to allow for steam to escape. Bake for 30 minutes, remove from the oven, and sprinkle with the remaining 2T of cheddar. Return to the oven and bake for another 10 minutes or until the top is golden brown and crispy. Let stand for 5 minutes prior to serving.