Chicken Mushroom and Broccoli Pot Pie

Chicken Broccoli Pot Pie

Nothing quite says ‘comfort food’ like a pot pie

Am I right or am I right?  My Chicken Mushroom and Broccoli Pot Pie hits the spot on a dreary spring or winter day.  This is a super simple recipe that really doesn’t take very many ingredients to put together.  Did I mention the puff pastry top?  Rich mushroom gravy, with chunks of chicken and broccoli covered with a buttery flaky crust – I’ll be having thirds thank you very much!

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Chicken Broccoli Pot Pie

Chicken Mushroom and Broccoli Pot Pie

Cooking with Chika


  • 2 tablespoon butter
  • 2 chicken breasts cubed
  • 1 yellow onion diced
  • 2 cloves garlic grated
  • 1 ½ cup chopped broccoli
  • 1 cup sliced mushrooms
  • Salt and pepper to taste
  • 1 teaspoon rosemary
  • ½ teaspoon parsley
  • ½ teaspoon thyme
  • 2 tablespoons flour
  • 2 ½ cups chicken stock
  • 1/3 cup half and half reserve 2 tablespoons
  • 1 sheet puff pastry thawed


  • Place oil and butter into saucepan over medium heat. Add chicken and onions and cook for 2 minutes, turning chicken pieces.
  • Add garlic and cook until fragrant.
  • Add broccoli, mushrooms, and spices. Toss with chicken and continue cooking for 2 minutes.
  • Add flour and toss to coat chicken and vegetables. Cook for another minute to remove the flour taste.
  • Add chicken stock and half and half. Stir and cook until sauce begins to thicken.
  • Transfer chicken filling into 8x8 baking dish.
  • Top with puff pastry, folding the excess pastry over itself. Brush reserved half and half over top of pastry.
  • Bake in preheated 400 oven for 35 to 40 minutes, until puff pastry is golden brown – cooking time may vary depending on your oven.
  • Remove from oven and allow to sit for 5 minutes before serving


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