Broccoli Chicken Cheddar Pot Pie

I mentioned this on my Instagram stories (@mydailydelish) today, but my husband loves a good casserole. He’s the type of person that combines every component of his Thanksgiving dinner into each and every bite. (This will either delight you or make you cringe depending on what type of person you are. Ha!) In the fall and winter especially I love to make a cozy meal for Sam when he gets home from work. I woke up this morning and knew that I had some leftover pulled chicken and a couple of heads of broccoli that needed to be used up, so I put on my chef’s hat and came up with a plan for dinner. Broccoli is a perfect best friend to cheddar cheese, so adding cheese into the mix was an easy decision. One of my dear friends came over today and whipped up four homemade pie crusts for me (gah. What a friend, are you kidding me?!), and that was the final perfect component for this dish.

I wanted this pot pie to be a bit different from a traditional pot pie recipe, so I kept it simple with my veggies and skipped out on some of the usual seasonings. If you like broccoli cheddar soup, then you’re going to love this creamy, cheesy casserole version. If you are vegetarian, skip the chicken and add in an extra head of broccoli. I promise this recipe won’t let you down! Enjoy, enjoy, enjoy, and make this dish for yourself or someone you love! xo

INGREDIENTS:
- 1 T olive oil
- 1/2 white onion, diced
- 1/4 t thyme
- 2 corn cobs, or 1/2 cup frozen corn
- 1 large head broccoli
- 2 T flour
- 1 c water or chicken broth
- 1.5 t dijon mustard
- 5-7 dashes worcestershire sauce
- 1.5 c pulled, cooked chicken
- 3/4 c heavy cream
- 1/4 t cayenne pepper
- salt and pepper to taste
- 3/4 c shredded extra sharp cheddar cheese
- 3 T fresh grated parmesan, optional
- 1 pie crust link to pie dough recipe at bottom of recipe
- 1 egg + tablespoon of water for egg wash

DIRECTIONS:
Preheat oven to 375.
1.) Heat 1 T of oil in a large skillet over medium heat. Add diced white onion, a sprinkle of salt and 1/4 t of thyme.
Cook until onions are translucent and cooked through, about 3 minutes.
2.) Slice corn off of cobs and add to skillet. Remove broccoli florets from stems and add to pan. Cook on medium heat for 3-4 minutes, stirring frequently.
3.) Coat vegetables with 2 T of flour and stir. Slowly add in one cup of water (or broth) and mix until a thick liquid is formed.
Add in chicken, 1.5 t dijon mustard, a few shakes of Worcestershire and 1/2 cup of heavy cream. Save remaining 1/4 cup of cream until later.
4.) Season with salt and pepper and a few shakes of cayenne pepper. Add in 3/4 cup of shredded sharp cheddar cheese and stir.
5.) Taste and add additional seasonings if necessary. Add final 1/4 cup of cream at this point and stir to combine. Remove from heat and pour filling into small casserole dish or pie dish.
6.) Sprinkle fresh parmesan on top of filling before adding pie dough. Optional
7.) Top with pie dough and brush with egg wash. Add a sheet pan underneath dish, and cook at 375 degrees for 30 minutes or until pie dough is cooked through and browned.

Egg wash: Crack an egg in a small ramekin along with a tablespoon of water. Stir, and use a pastry brush to brush on top of pie dough.
Here is the link to the pie dough my friend made for me! It’s found on Sally’s Baking Addiction.