This Chicken Broccoli Cheddar Pot Pie is a comforting combination of tender chicken, soft broccoli, and a creamy cheddar sauce baked inside a flaky, golden crust. While this recipe is written at the IDDSI level 5 Minced & Moist, the notes below this recipe ensures that everyone can enjoy this classic dish, regardless of texture needs. You can also adjust for gluten-free, vegan, or lower energy levels!
IDDSI Level 5 Minced & Moist Chicken Broccoli Cheddar Pot Pie Recipe
Pot pies are a cherished comfort food, bringing warmth and nostalgia to the table. This version highlights the beloved combination of broccoli and cheddar, enhancing the classic chicken filling for a modern twist. By choosing soft vegetables like broccoli, this minced & moist dish ensures an easy to eat filling that’s perfect for those following IDDSI guidelines or anyone who loves a hearty, savory pie.
Ingredients
Equipment
Method
- In a large skillet over medium heat, melt the butter. Add the flour and whisk to create a roux, cooking for 1-2 minutes until lightly golden. Gradually pour in the chicken broth, whisking to prevent lumps. Simmer for 3-4 minutes until thickened.
- Stir in the milk or cream and cook for an additional minute. Add the shredded cheddar cheese, stirring until fully melted and smooth. Mix in the cooked chicken, broccoli florets. Season with salt and pepper to taste. Remove from heat and let cool slightly.
- Preheat the oven to 400°F (200°C). Roll out the bottom pie crust and place it into a 9-inch pie pan, pressing firmly into the edges.
- Spoon the cooled filling into the crust, spreading evenly. Cover with the top crust, crimping the edges to seal. Cut slits in the top to allow steam to escape. Brush the top with the beaten egg for a golden finish.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for 10-15 minutes before serving. Moisten top crust with broth to pregel (the bottom crust will naturally pregel but I do make sure to moisten along the edge as this can be the thickest part of a crust).
Notes
IDDSI Texture Modifications:
- Puree 4 (PU4): Separately blend the chicken and broccoli. Pregel the pie crust with broth or (low shredded cheese) cheese sauce after testing texture. Pipe into a triangle like a pie slice and you can pipe dots of the chicken, vegetables and the cheese sauce.
- Soft & Bite-sized 6 (SB6): Ensure the chicken and broccoli are soft and cut into 15mm pieces. Pregel the crust and serve on top.
- Easy to Chew 7 (EC7): You can cover the top of the pie with foil or a bowl to help steam crust, enjoy!
- Protein: Use extra chicken or blend in Greek yogurt to filling.
- Fats: Adjust dairy fat content or swap pie crust for phyllo dough.
- Carbs: Replace top crust with almond flour crumbs.
- Gluten-free: Find a gluten free replacement for the pie shells/phyllo dough.
- Dairy-free/Vegan: Broccoli cheddar is still the star of the show of this dish.
Need a quick, no bake sweet treat uses some cabinet staples? Try out the Minced and Moist Ambrosia Salad recipe here.
Every recipe here is designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.
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