Dinner for 6
Cheddar Broccoli Chicken Pot Pie
Chicken, broccoli, carrots, and cheddar sauce bake under a homemade crust until the filling bubbles and crust browns.
$1.76per serving $
90 minstart to table
6servings
AmericanHigh-proteinBudgetFamilyDinnersCold-weather comfortWinter
Ingredients
- 1 cup all purpose flour
- 1/4 tsp salt
- 1/3 cup cold salted butter
- 1 egg yolk
- 2 tbsp unsweetened almond milk
- extra flour for dusting (optional)
- 2 tbsp butter
- 1/4 cup all purpose flour
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 3/4 cups unsweetened cashew milk
- 8 oz sharp cheddar cheese
- 1/4 tsp salt
- freshly ground black pepper
- 1/2 tbsp olive oil or avocado oil
- 1 lb boneless skinless chicken breast
- 4 cups small broccoli florets
- 2 carrots
- 1 egg
Steps
- Heat the oven to 425 F.
- Mix the flour and salt with the cold butter, egg yolk, and almond milk, form a dough, and chill it for 15 minutes.
- Cook the chicken in oil in a large skillet over medium-high heat for 6 to 8 minutes, then add the broccoli and carrots and cook for 6 minutes.
- Melt the butter in a saucepan, whisk in the flour, onion powder, and garlic powder, then whisk in the cashew milk and cook for 5 minutes until thick.
- Stir in the cheddar, salt, and pepper, then mix the cheese sauce with the chicken and vegetables in a 9-inch pie dish.
- Roll the dough to fit the dish, lay it over the filling, seal the edges, cut vents, and brush the top with the beaten egg.
- Check that the thickest part of the poultry reaches 165 F before serving.
- Bake at 425 F for 15 minutes, lower the heat to 375 F, and bake for 25 to 30 minutes until golden and bubbling.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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