Roasted Broccoli Cheddar Chicken Pot Pie 

This Roasted Broccoli Cheddar Chicken Pot Pie recipe is pure comfort in a dish! Think tender chicken, roasted broccoli, and a creamy, cheesy filling all tucked into a flaky cheddar herb biscuit crust. It’s the kind of cozy, hearty meal that’ll have everyone coming back for seconds. Trust me, once you try it, you’ll be hooked! Gluten-free Option.

Fall is here, and I’m all in on the comfort foods—no holding back! Soup season has officially kicked off, and after making a big pot of Roasted Broccoli Cheddar Soup the other day, inspiration struck to turn those same cozy flavors into a Roasted Broccoli Cheddar Chicken Pot Pie.

It’s creamy, loaded with flavor, and just what chilly days call for. Think tender shredded chicken, a mix of veggies, and a luscious, cheesy sauce, all topped with pillowy, homemade cheddar herb biscuits that double as the perfect crust (There's a gluten-free option, too). Plus it's satisfyingly filling, the perfect weeknight dinner, and just as good as the classic.

This pot pie is the ultimate in warm, feel-good food, and I can’t wait for you to try it! And if you're craving even more pot pie goodness, check out my vegan pot pie and classic chicken pot pie recipes for extra inspiration!

Why You'll LOVE This Roasted Broccoli Cheddar Chicken Pot Pie!

• Crowd-pleasing family favorite!!
• Savory + full of flavor!
• Super easy to make + no crazy clean-up!
• The melted cheddar adds a deliciously creamy, savory depth to each spoonful!
• Comforting + nostalgic
• Topped with the perfect buttery + flaky biscuits

How To Make Broccoli Cheddar Chicken Pot Pie

This dish is easier than you’d think! Just follow these four main steps: roast the broccoli, make the filling, whip up your homemade biscuits (or use store-bought if you’re short on time), and then assemble. Bake until everything’s golden and bubbling, and voilà—comfort food perfection!

Ingredients

ROASTED BROCCOLI:

• Broccoli. Chopped into florets.
• Extra virgin olive oil. Feel free to use your favorite high-quality EVOO. My fave tried and trusted brand is California Olive Ranch.
• Seasonings. Sea salt, black pepper, garlic powder, dried oregano, dried basil + dried thyme.

FILLING:

• Chicken. I decided to shred them after it being cooked for a nice bite; Can also be diced in chunks.
• Carrots. Peeled + chopped.
• Butter. Unsalted is best so you can have better control of the flavor. I am a big fan of the Organic Valley brand!
• Garlic cloves. Minced.
• All-purpose flour. Used for the thickening of filling and as base for homemade biscuits. You can sub with GF flour for that option.
• Seasonings. Sea salt, black pepper, garlic powder, dried oregano + dried basil.
• Vegetable or chicken stock. Use store-bought low-sodium broth or make your own!
• Heavy cream. I recommend organic–always!
• White cooking wine. You can also use dry white wine instead.
• Cheddar cheese. Mild or sharp!

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS DISH!

Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Chicken Pot Pie recipe. Everything from my fave cast iron pans, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!

Cheddar Herb Biscuits

Now, I know what you're thinking—biscuits in a pot pie? Hear me out, because this underrated gem is about to blow your taste buds away. Forget the traditional double-crust situation. I'm all about maximizing the filling-to-crust ratio and delivering a burst of flavor in every bite.

• All-purpose flour. I like Bob’s Red Mill or King Arthur’s organic flour, which add great texture. Again, quality matters! For a flakier biscuit, you can substitute with pastry flour. I love mixing both flours together for the best texture!
• Baking powder + baking soda. Works as a leavener. See further post below to ensure that they are still fresh.
• Seasonings. Sea salt, dried parsley, dried basil, dried thyme, garlic powder + dried oregano
• Unsalted butter. I like to bake with unsalted butter, however, you can substitute with salted butter and omit the additional salt. Make sure its COLD!
• Buttermilk. You can use Almond milk (or whole milk) + 1 tablespoon lemon juice mixed together.
• Cheese. Shredded sharp cheddar + mild cheddar.
• Egg wash + almond milk. For brushing. (Whisk together to create "egg wash")

How To Make Cheddar Herb Biscuits

• Whisk together the all-purpose flour, baking powder, baking soda, parsley, thyme, basil, oregano, garlic powder, and sea salt in a medium bowl.
• Add in the cold cubed butter and using a pastry cutter or fork, cut the butter into the flour mixture until it looks like 'pea-sized' clumps. 
• Slowly add in the 'buttermilk' and gently stir everything together until combined and the mixture is moistened. NOTE: DON'T OVER-MIX!

For a more in-depth guide see my Homemade Flaky Cheddar Bay Biscuits recipe

Homemade Vs. Store-bought Biscuits.

When it comes to the traditional pot pie as I previously mentioned, there aren't biscuits included---it's actually a crust for the base and top. However, for this dish, I wanted to add extra pizazz to this delicious recipe by adding Cheddar Herb Biscuits on top.

While these biscuits are super easy to whip together, if you're pinched for time or just don't feel like making biscuits for a quick weeknight dinner, you can always use store-bought biscuits. Simply take them out of their packaging and place them evenly on top and let it bake. Wallah!

How to Best Shred Chicken

When it comes to creating pulled or shredded chicken, there are two most effective ways to do so. Firstly, you would need to ensure that your chicken is fully cooked and cooled and then you shred the chicken in one of the following ways:

Forks: For this method you would need two forks. If using this method, place your cooked chicken breast onto a plate or cutting board and use both forks to separate the chicken meat and 'shred' as you separate. Continue doing this until all of your chicken is shredded.

Stand Mixer: If you're looking to avoid using arm strength, then the method of a stand mixer might be just for you. This is by far the fastest and easiest way to shred chicken and you simply place all of your cooked chicken breasts in the bowl of stand mixer. Add the paddle attachment and mix on low. In just 15-20 seconds you’ll have shredded chicken. That easy!

Roasted Broccoli Cheddar Chicken Pot Pie Q + A's

More Comforting Chicken Recipes You’ll Love

If you love my Roasted Broccoli Cheddar Chicken Pot Pie with Herb Biscuits recipe, check out some of these other favorites that are just as comforting!

• Crispy Baked Chicken Tenders
• Hot Honey Baked Chicken Breasts

Roasted Broccoli Cheddar Chicken Pot Pie with Herb Biscuits

November 14, 2024 •

By Shanika

No ratings yet

This Roasted Broccoli Cheddar Chicken Pot Pie recipe is pure comfort in a dish! Think tender chicken, roasted broccoli, and a creamy, cheesy filling all tucked into a flaky cheddar herb biscuit crust. It’s the kind of cozy, hearty meal that’ll have everyone coming back for seconds. Trust me, once you try it, you’ll be hooked! Gluten-free Option.

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Serves: 4 servings

Units:

US Customary|Metric

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Ingredients

ROASTED BROCCOLI:

• 1-2 heads organic broccoli, chopped into florets (You'll want about 3-4 cups worth)
• 2 Tbsps Extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme

FILLING:

• 2 cups shredded chicken
• 2 medium organic carrots, peeled + chopped
• 2 Tbsps unsalted butter
• 4 garlic cloves, minced
• ¼ cup organic all-purpose flour
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 4 cups vegetable or chicken stock, organic (To create a more 'soup-like' consistency add another 1-2 cups)
• 1 cup organic heavy cream
• 3 Tbsps white cooking wine (You can also use dry white wine instead)
• 2 cups shredded Mild or Sharp Cheddar cheese

CHEDDAR HERB BISCUITS:

• 2 cups organic all-purpose flour
• 2 tsps baking powder
• ½ teaspoon baking soda
• 1 teaspoon sea salt
• 2 tsps dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• ½ cup unsalted butter, cold + cubed  (That's 1 stick!)
• ½ cup freshly-grated Mild or Sharp cheddar cheese (You can also use shredded cheese, if preferred)
• 1 cup Almond milk + 1 teaspoon apple cider vinegar (You can also use regular buttermilk, if desired!)

OTHER:

• 1 large organic egg + 1 teaspoon Almond milk, for brushing (Whisk together to create "egg wash")

Instructions

TO ROAST THE BROCCOLI:

• Begin by preheating the oven to 400 degrees Fahrenheit and preparing a baking sheet with parchment paper.
• Add the broccoli florets unto the prepared baking sheet and drizzle with olive oil followed by: salt, black pepper, garlic powder, oregano, basil, and thyme, stirring until combined. Arrange in a single layer.
• Bake until the broccoli becomes slightly charred with a bit of crunch, about 10-15 minutes. Once done, remove from the oven and let cool.

TO MAKE THE FILLING:

• In a large-sized (12-inch) skillet over medium-high heat, add the butter and once melted, add the minced garlic, sautéing until fragrant, about 1-2 minutes.
• Add in the flour followed by: the salt, black pepper, garlic powder, oregano, and basil, stirring until combined. Slowly add in the chicken stock (whisking frequently) until the liquid becomes smooth and thickens. NOTE: whisking frequently prevents lumps and curdling of the flour and liquid.
• Add in the heavy cream, roasted broccoli, chopped carrots, shredded chicken, white cooking wine, and cheddar cheese, stirring until combined and reduce the heat to low so that everything simmers. Let it simmer for 2-3 minutes. Remove from heat.

TO MAKE THE CHEDDAR HERB BISCUITS:

• Whisk together the all-purpose flour, baking powder, baking soda, parsley, thyme, basil, oregano, garlic powder, and sea salt in a medium bowl.
• Add in the cold cubed butter and using a pastry cutter or fork, cut the butter into the flour mixture until it looks like 'pea-sized' clumps. 
• Slowly add in the 'buttermilk' and gently stir everything together until combined and the mixture is moistened. NOTE: DON'T OVER-MIX!

ASSEMBLY:

• In the same skillet with the cooked filling, top with biscuits by using an ice cream scoop and scooping about 2 Tbsps of biscuit dough and placing it atop filling mixture. Repeat until all biscuits are placed atop.
• Lightly brush biscuits with egg wash and bake for 20-25 minutes or until biscuits are golden brown and the filling bubbles through.
• Remove from the oven and serve immediately.
• Bon Appetit!

Tips & Tricks

• STORAGE: Like many dishes, you can store any leftover pot pie in a tightly covered container or glass dish and refrigerate for 4-5 days. Of course, for a longer salvage, you can store your uncooked pot pie filling in the freezer using a freezer-safe storage bag or container for up to 3 months. Once ready to use, thaw overnight in the fridge, add filling to a baking dish, add your freshly prepped biscuits, and bake per the recipe.
• BISCUITS (TIP): If making perfect, traditional biscuits, make sure that you don't twist the biscuit cutter into the dough to avoid the biscuits from baking awkwardly; try to remove the biscuit cutter straight up.  
• BUTTERMILK: To make 'dairy-free' buttermilk, add 1 cup of your fave plant-based milk + 1 tablespoon of lemon juice or ACV, mixing everything well. Set aside for 5-10 minutes for the acids to activate and slightly thicken the mixture. 
• VEGAN OPTION: To make a dairy-free or vegan version of classic chicken pot pie, see my Vegan Pot Pie recipe.
• GLUTEN-FREE OPTION: To make this pot pie GF, simply substitute the flour with GF All-Purpose flour or 1-to-1 GF Baking Flour, which Bob's Red Mill has a great one! Ensure that other ingredients are GF-friendly (i.e. stock, etc.).

Nutrition

Calories: 942kcal | Carbohydrates: 64g | Protein: 31g | Fat: 62g | Saturated Fat: 34g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 2280mg | Potassium: 500mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6864IU | Vitamin C: 3mg | Calcium: 349mg | Iron: 7mg

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