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A close-up of Chicken Pot Pie with Broccoli Cheddar Topping served in a white bowl, featuring a creamy filling and golden biscuits.

Chicken Pot Pie with Broccoli Cheddar Topping

This recipe combines the familiar warmth of chicken pot pie with a savory broccoli cheddar biscuit topping. Adding broccoli and cheddar on top made this version feel extra cozy—like two comfort classics combined into one dish.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 6 people
Calories 450 kcal

Equipment

  • Large Skillet
  • 9x13-inch baking dish
  • Mixing Bowls

Ingredients
  

For the Filling

  • 2 cups Cooked, shredded chicken
  • 1 cup Frozen broccoli florets Thawed
  • 1 cup Carrots Diced
  • 1/2 cup Celery Diced
  • 1/2 cup Onion Chopped
  • 4 tbsp Butter
  • 1/4 cup All-purpose flour
  • 2 cups Chicken broth
  • 1/2 cup Milk
  • 1 tsp Dried thyme

For the Broccoli Cheddar Topping

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Cold butter Cubed
  • 1 cup Sharp cheddar cheese Shredded
  • 1/2 cup Milk
  • 1/2 cup Frozen broccoli florets Finely chopped

Instructions
 

  • Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
  • Make the filling: Melt 4 tablespoons of butter in a large skillet over medium heat. Add the diced carrots, celery, and onion. Cook until softened, about 5 to 7 minutes.
  • Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk until the mixture thickens. Stir in the cooked chicken, thawed broccoli, thyme, salt, and pepper. Remove from heat and pour the filling into the prepared baking dish.
  • Make the topping: In a mixing bowl, whisk together the 2 cups of flour, baking powder, and salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  • Stir in the shredded cheddar cheese and finely chopped frozen broccoli. Pour in the 1/2 cup of milk and mix just until a soft dough forms. Do not overmix.
  • Drop spoonfuls of the dough evenly over the chicken filling. Bake for 30 to 35 minutes, or until the topping is golden brown and the filling is bubbly.
  • Let the pot pie cool for about 10 minutes before serving.

Notes

You can use leftover roasted chicken or rotisserie chicken for the filling to save time. If you prefer a smoother sauce, you can blend a small portion of the cooked vegetables with the broth before adding them back to the skillet.
By Hanna Foster, Adaptation Specialist at Recipes by Betty.
Keyword Cheddar biscuit recipes, Chicken pot pie recipe, Chicken Pot Pie with Broccoli Cheddar Topping, Comfort food dinner, Cozy baked dinners, Family dinner ideas, One-dish meals