Skillet Broccoli Cheddar Chicken Pot Pie
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Broccoli, cheddar, and chicken in one irresistible skillet—perfect for cozy dinners!
Ingredients:
Method:
Courtesy of Half Baked Harvest. Explore more meal ideas on our forum here.
Hearty, cheesy, and veggie-packed. Image Source: Half-baked Harvest
Ingredients:
- 4 tablespoons salted butter or olive oil
- 1 yellow onion, chopped
- 1 cup chopped carrots
- 3 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon paprika
- 1/4 teaspoon chipotle chile powder or cayenne
- 1/3 cup all-purpose flour
- 2 cups broth I use bone broth
- 3 cups chopped broccoli florets
- 1/2 cup salsa verde
- salt and black pepper
- 2 cups whole milk
- 2 cups shredded chicken
- 2 cups shredded sharp cheddar cheese
- 1 sheet frozen puff pastry, thawed
- 1 egg yolk
Method:
- Preheat the oven to 400° F.
- Melt together butter, onion, and carrots in a large, oven-safe skillet with sides. Cook until fragrant, about 5 minutes. Add the garlic, thyme, paprika, and chili powder. Sprinkle over the flour and cook until golden, 2 minutes.
- Gradually whisk in the broth until smooth. Add the broccoli and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium. Cook uncovered until the broccoli is tender, about 10 minutes.
- Mix in the salsa verde and milk. Let cook for 5 minutes until slightly thickened. Mix in the chicken and the cheese. Remove from the heat.
- Roll the pastry out into a slightly larger square to fit your skillet. Mix the egg yolk with 1 tablespoon water, then brush the pastry all over with the beaten yolk. Lay the pastry over the chicken filling, tucking in the sides as needed. Bake until the pastry is deeply golden, about 30 minutes.
- Top the pie with sea salt, then break into it and enjoy!
Courtesy of Half Baked Harvest. Explore more meal ideas on our forum here.
