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Chicken, Broccoli and Cheddar Pot Pies

  • Prep
    25 min
  • Total
    60 min
  • Servings
    6

Ingredients

  • 3 tbsp (45 mL) butter
  • 1 onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 celery stalk, finely chopped
  • ½ tsp (2 mL) dried thyme
  • ¼ tsp (1 mL) salt and pepper
  • ¼ cup (60 mL) all-purpose flour
  • 2 cups (500 mL) milk
  • 1 cup (250 mL) chicken broth
  • 2½ cups (625 mL) small broccoli florets, blanched
  • 2 cups (500 mL) shredded cooked chicken
  • 1 tbsp (15 mL) Dijon mustard
  • Pinch nutmeg
  • 2 cups (500 mL) Armstrong old cheddar, grated
  • 1½ sheets pre-rolled puff pastry, thawed
  • 1 egg, lightly beaten

Directions

  1. In large skillet, melt butter over medium heat. Add onion, carrot, celery, thyme, salt and pepper. Cook for 5 or 6 minutes or until vegetables are tender.
  2. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Gradually whisk in milk and chicken broth. Stirring constantly, cook for 8 to 10 minutes or until mixture begins to simmer and thickens. Stir in broccoli, chicken, mustard and nutmeg; return to simmer. Remove from heat and stir in 1½ cups (375 mL) of the cheese.
  3. Preheat oven to 425°F (220°C).
  4. Divide filling among six 1-cup (250-mL) ramekins; let cool slightly. Place pastry on lightly-floured surface and cut into six equal squares. Place one piece of pastry atop each ramekin, pressing gently to adhere. Beat egg with 1 tbsp (15 mL) water and brush lightly over the pastry. Cut two steam vents in the centre of each pie. Sprinkle the remaining cheese on top of the puff pastry.
  5. Place ramekins on a parchment-lined baking sheet. Bake for 20 minutes, or until filling is bubbling and pastry is golden brown. Let stand for 5 minutes before serving.

 

*This dish is also delicious when made with dried or fresh rosemary instead of thyme.

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