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. With IDDSI modifications, this recipe ensures that everyone can enjoy this classic dish, regardless of texture needs.

Chicken Broccoli Cheddar Pot Pie

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, peas, and corn, this dish ensures a smooth, easy-to-eat filling that’s perfect for those following IDDSI guidelines or anyone who loves a hearty, savory pie.

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Prep Time 20

Cook Time 30

Cool Time 12

Total Time 1 2

Servings: 6

Course: Main Course

Cuisine: American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

Filling

2 cups cooked chicken shredded or diced
2 cups fresh broccoli florets cut into small, bite-sized pieces
1/2 cup frozen peas optional
1/2 cup frozen corn optional
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup shredded cheddar cheese
1/2 cup milk or heavy cream
Salt and pepper to taste

Pie Crust

1 pre-made or homemade pie crust for the bottom and top layers
1 egg beaten, for brushing the crust

Equipment

Large skillet
Whisk
9-inch pie dish
Rolling pin (if using homemade crust)
Pastry brush
Knife (for slits)
Mixing spoon or spatula
Oven

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, peas, and corn. 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.

Notes

IDDSI Texture Modifications:

Puree 4 (PU4): Separately blend the chicken, the vegetables. 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.
Minced & Moist 5 (MM5): Mince the chicken and vegetables to ensure no pieces larger than 4mm and toss in cheese sauce. Pregel the crust and layer the mince on top on plate.
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!

Macro Adjustments:

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.

Dietary Swaps:

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.

Low-Spoons Shortcut: Use precooked chicken (frozen/canned) and frozen mixed vegetables and 2 pre rolled pie crusts.

Chicken Broccoli Cheddar Pot Pie