Craving a comforting and delicious dinner? This chicken broccoli pot pie is quick and easy to make, with leftovers to save for lunch the next day!

This recipe is packed with tender chicken, seasonal broccoli, creamy cheese sauce, and an abundance of fresh herbs and seasonings. It's a winner for the whole family! This wonderful creation may look fancy, but it uses super simple ingredients to create something truly magical.

Ingredients

For the crust:

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup COLD salted butter (or regular unsalted butter will work just fine)
• 1 egg yolk (not the full egg, just the yolk)
• 1-3 tablespoons unsweetened almond milk
• Extra flour for dusting

For the cheese filling:

• 2 tablespoons butter
• 1/4 cup all-purpose flour (or sub whole wheat or GF all-purpose flour)
• 1/4 teaspoon onion powder and garlic powder
• 1 3/4 cups unsweetened cashew milk, almond milk or regular milk
• 8 ounces sharp cheddar cheese (about 2 cups shredded cheddar cheese)
• 1/4 teaspoon salt, freshly ground black pepper, 1/2 tablespoon olive oil or avocado oil
• 1 pound boneless skinless chicken breast, cut into cubes
• 4 cups small broccoli florets, 2 medium carrots, sliced
• 1 egg, for egg wash

Instructions

1. Make dough in the food processor with flour, salt, cold butter, egg yolk, and milk; refrigerate for at least 1 hour or freeze for later.
2. Cook chicken in oil until no longer pink, then set aside.
3. Prepare cheese sauce in the same pot by melting butter, whisking in flour and milk, adding garlic powder, onion powder, salt, and black pepper, then stirring in
4. shredded cheddar cheese.
5. Combine cheese sauce with broccoli, carrot, and cooked chicken; set aside.
6. Preheat oven to 375°F and coat a deep skillet or pie pan with nonstick spray.
7. Spread the chicken and broccoli mixture in the pan.
8. Roll out the chilled dough on a floured surface, cover the mixture, press edges to seal, cut slits, and brush with egg wash.
9. Bake for 45-55 minutes until golden and bubbly; sprinkle sea salt on top.

Recipe courtesy of Ambitious Kitchen.