broccoli cheddar chicken pot pie

By Ambitious Kitchen · 75 min

Ingredients

Instructions

1. Make the dough in a food processor: add the flour and salt, then the cold diced butter. Pulse a few times until the mixture forms pea-sized pieces. Add the egg yolk and 1-3 tablespoons milk and process until crumbly and slightly wet, without forming a ball. Turn onto a well-floured surface, gather into a disk, wrap and refrigerate for at least 1 hour. The dough can be refrigerated for up to 1 week
2. Heat the oil in a large pot over medium-high heat. Season the chicken cubes with salt and pepper, cook until no longer pink (about 6-8 minutes), then transfer to a bowl.
3. In the same pot, melt the butter over medium heat. Whisk in a little flour, then add the milk gradually, a little at a time, alternating with the flour and whisking vigorously to remove lumps. Bring to a slight boil, then reduce to low and simmer a few minutes, stirring occasionally, until thickened. Stir in the garlic powder, onion powder, salt and a generous amount of black pepper.
4. Add the shredded cheddar to the sauce and stir until melted. Add the broccoli, carrot and cooked chicken and stir to coat well. Set aside.
5. Preheat the oven to 375°F. Grease a 10-inch deep skillet or large deep pie dish with nonstick spray. Spread the filling in it and smooth the top.
6. Roll out the dough on a well-floured surface until it covers the dish. Lay it over the filling, press the edges to seal, and cut slits or prick holes in the top. Beat the egg and brush it over the crust.
7. Bake for 45-55 minutes, until the crust is golden and the filling is bubbling. Sprinkle with a little sea salt before serving.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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