Amy’s Broccoli Pot Pie

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Make An Easy Vegan Pie Crust

Amy’s Broccoli Pot Pie Review

While the cashews are soaking, you can prepare the dough for your pie crust. Its a good idea to let the dough refrigerate for awhile before rolling it out. You can find our recipe for Easy Vegan Pie Crusthere . Be sure to watch my video for more tips on creating your own vegan pie crust.

NOTE: If you prefer not to make your own crust, no problem! You can use store bought pie dough or puff pastry too. Be sure to check the label for all vegan ingredients.

Freeze Your Pot Pie For Later

This cheddar broccoli chicken pot pie is a great, nourishing meal to prep ahead of time and freezer for later. Perfect for making meals for expecting parents or family members who would use some warm meals! Heres how to do it:

  • Cook & assemble: cook the filling and assemble the crust and full broccoli cheddar chicken pot pie completely.
  • Prep for the freezer: before brushing the pie with the egg wash, wrap the entire pie in tin foil and place it in the freezer for up to 2 months.
  • Bake once ready: when ready to cook, defrost the pie in the fridge and then bake as directed. To bake from frozen, bake for 30 minutes with the foil on top. Remove the foil and bake for another 30-45 minutes or until golden brown on top.
  • Pro Tips For Making The Best Pot Pie Crust

    The most intimidating part of this recipe is probably making the crust, but with a few tips & tricks I promise youll nail it:

    • Make sure your butter is VERY cold. Chilled butter is best when making any type of pie crust, especially since youll be working with warm hands. My recommendation is to dice up the butter, place it on a plate and set it in the freezer for 10-15 minutes. This will also give you the opportunity to get all of your ingredients out and ready to go.
    • Try not to overwork the dough. Dont spend a ton of time processing the dough in the food processor you really only need to pulse it 10 times to get the butter to come together into the dough before adding your liquid. Please refer to the video to see more of how the crust should look.
    • Allow your pot pie dough to rest in the fridge for at least 30 minutes-1 hour. Resting your pie dough in the fridge will allow gluten to relax, the butter to harden and firm up within the pockets of flour and give you a flaky, perfect crust. You can even make the crust a few days ahead of time if youd like, or keep it in the freezer and thaw when ready to make your recipe.
    • Thaw out your pie dough for a few minutes before rolling. Before you roll out your dough, allow it to sit out at room temperature for 5-10 minutes so that its easier to roll.

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    How To Make This Broccoli Cheese Chicken Pot Pie

  • Make the pot pie dough. Youll start by making the dough in a food processor, shaping it into a disc and placing it in the fridge for at least an hour before rolling it out. Feel free to make the dough a few days ahead of time too if that makes it easier for you.
  • Cook the chicken. While the dough is refrigerating, cook your chicken in a large pot. Transfer it to a bowl or plate and set it aside.
  • Make your cheese sauce. In the same pot, youll make the creamy cheese sauce.
  • Add your mix-ins. Dump those broccoli florets, carrots and cooked chicken cubes into the cheese sauce and mix until everything is well coated.
  • Prep your pan. Preheat the oven to 375 degrees F and coat a 10 inch deep skillet or pie pan with cooking spray. Pour in the cheddar broccoli chicken pot pie mixture.
  • Roll the dough. On a well-floured surface, roll out that pie dough until its large enough to cover the skillet or pan.
  • Top it. Place the crust on top of the pot pie mixture and press the edges to seal it. Cut a few slits on top of the crust to let the veggies cook and steam.
  • Bake & devour. Brush the top of the pot pie with an egg wash, bake it up until its golden brown and serve!
  • Prep It Ahead Of Time


    There are plenty of steps you can take to make this broccoli cheddar chicken pot pie ahead of time. Feel free to prep the following and store them in airtight containers in the fridge:

    • Make the crust
    • Cook the chicken
    • Chop your broccoli and carrots
    • Assemble the chicken pot pie completely, then store it covered in the fridge the day before baking. Then bake as directed!

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    Product Review: Amy’s Broccoli Pot Pie

    Amy’s broccoli pot pie with cheddar cheese sauce is amazing.

    Need a vegetarian pot pie? This is what to get. I’ve had other ones and they are made with disgusting nacho-cheese from a can-type cheese. So: go to the store and buy an Amy’s pot pie. They’re expensive for a pot pie – something like $5 – but not expensive for a great dinner.

    Preparation: I’ve never made one of these in the microwave or in a toaster oven – I highly recommend baking it in the oven. Preheat the oven to 350. Take the pie out of the box and remove the plastic wrap and place paper bowl with pie on a cookie sheet. Bake for 20 minutes. Meanwhile, put a bit of butter and honey in a small glass bowl on top of your oven. It’ll melt down a bit during the first 20 minutes. When the timer rings, use a pastry brush to put your honey butter mixture atop the pie. Place in oven for another 15 minutes. Wait patiently. After you take it out of the oven, wait another 2-5 minutes before you eat it. I cover mine in salt and pepper – yum.

    Everything You Need To Make Cheddar Broccoli Chicken Pot Pie

    This wonderful broccoli cheddar chicken pot pie may look fancy, but it actually uses super simple ingredients to create something truly magical. If your fav chicken pot pie recipe and mac and cheese had a baby, this would be it. Heres what youll need to make it:

    • For the crust: youll need all purpose flour, salt, butter, an egg yolk and a few tablespoons of milk to form the pot pie crust.
    • For the cheese sauce: that creamy cheese sauce is made with more butter and all purpose flour, onion powder& garlic powder, milk, cheddar cheese, salt and pepper.
    • For the chicken: youll cook your chicken in a little olive oil, salt & pepper.
    • Veggies: were loading this baby up with broccoli and carrots for the perfect boost of veggies.

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    Just Tell Me What To Eat

    The Delicious 6-Week Weight Loss Plan for the Real World

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    Get the prescription for better health as well as healthy weight loss, including:

    What to eat

    Vegetable Pot Pie And Broccoli Pot Pie

    Broccoli Cheese Pie

    The Amy’s Vegetable Pot Pie we reviewed over ten years ago was pretty bland. As we said at the time, “Just a little pinch of herb, any herb, might help the sauce.” We do like to revisit things we’ve reviewed from time to time, especially if they weren’t very good – hope springs eternal here at Dr. Gourmet. The bad news is that the version we reviewed so long ago was described as having 30% less fat than their “regular” pot pie, and we couldn’t find that version to re-review today. We did, however, find the “regular” version.

    The good news is that today’s version is better than the one we reviewed before. Much better.

    After four minutes in the microwave the crust of this pot pie isn’t crisp, but it’s not mushy, either. It has a savory whole-wheat flavor with a touch of sweetness and a firm bite. Even the bottom crust is pretty good. Even better, the filling is redolent of rosemary and sage with a soft butteriness. The peas and carrots have a gentle crunch and the potatoes are cooked enough to be soft without becoming mushy. Your kids will easily mistake the small bits of tofu for chicken. Overall, this is a little bigger meal than I like to see for lunch at 430 calories, but its 590 milligrams of sodium is more than acceptable at a calorie to sodium ratio of 0.7. A whopping 6 grams of fiber makes this a good dinner – just add a side salad.

    First posted: January 16, 2015

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    Broccoli Cheddar Chicken Pot Pie

    Broccoli and cheddar cheese go together like peas and carrots and they pair beautifully in this Broccoli Cheddar Chicken Pot Pie. This chicken pot pie takes a classic up a notch with a creamy cheddar cheese sauce that smothers roasted chicken and tender broccoli florets. It’s a hearty one dish meal that comes together in a snap.

    Blow Ya Mind Cheddar Broccoli Chicken Pot Pie

    Incredible cheddar broccoli chicken pot pie with an easy, homemade crust that will literally blow ya mind! This delicious broccoli cheese chicken pot pie recipe has a lightened up cheese sauce and is packed with protein & veggies for a comforting dinner the whole family will love.

    This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page.

    UMMMM wut just happened. Oh wait, this Cheesy. Cheddar. Broccoli. Chicken. Pot. Pie.

    Thats right, your favorite soup combined with your favorite comfort food just had a baby, and its about to BLOW YA MIND.

    Tony devoured this one, and my 1 year old Sidney loved it just as much. My favorite thing about it is both the creamy cheese sauce that coats every bite, but also how incredible the pot pie crust is. OMG literally the most flaky pie crust on the planet. Dont skip making your own because I promise that its worth it!

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    Broccoli Littles 10 Oz

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    Chicken Pot Pie With A Twist

    National Azabu / AMYS BROCCOLI POT PIE

    It’s said that necessity is the mother of invention, and that’s exactly how this pie was created. I had a rotisserie chicken in the fridge from my local Costco, a package of refrigerated pie crusts and a block of sharp cheddar cheese that had to be used. The broccoli florets were leftover from a previous meal. After setting them all onto the kitchen counter, I wondered how I might transform them into one dish and that’s when chicken pot pie came to mind.

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    Vegan Broccoli Cheese Pot Pie

    Vegan Broccoli Cheese Pot Pie Broccoli, potatoes and carrots baked with a rich & creamy vegan cheddar cheese sauce nestled in a buttery flaky crust. Comfort food just got cozier!

    Earlier this week I had a craving for veggie pot pie, so I indulged myself and made a batch. They were so incredibly good that I was inspired to try out a new recipe Ive been pondering on for awhile a vegan copycat version of the popular frozen Amys Broccoli Pot Pie with cheddar cheese sauce and the .

    I wanted to see if I could recreate their recipes with all plant-based ingredients. Guess what? Nailed it! Even better than the originals since its 100% vegan!

    This post may contain affiliate links. I may earn from purchases at no additional cost to you.

    Look at that rich cheddary cheese sauce. Made with cashews, potatoes, carrot, lemon juice and nutritional yeast aka nooch, this sauce is what elevates this vegan easy cheesy broccoli pot pie from yummy to oh wow! If you havent tasted nutritional yeast before, it has a nutty cheesy taste to it and is why youll find it as a key ingredient in many vegan cheese recipes.

    I baked the pot pies in mini oven-proof pots and then popped one out to see what I had. A scrumptious medley of tender, fresh organic veggies combined with our zesty, rich vegan cheese sauce inside a flaky pie pastry. Oh my vegan tastebuds! It was so incredibly delish and so satisfying!

    Pot Pie And Being Fearless In The Kitchen

    When it comes to creativity, my mantra is be fearless in the kitchen. I had no idea this propensity for creating recipes would lead to a career path where I would develop recipes professionally for many Brands. but, I digress. I put all of my leftover ingredients together and it became what is now this variation of classic chicken pot pie. Trust me, this broccoli cheddar version of chicken pot pie has been family tested and approved. It turned out so very tasty, that it was unanimous that it should become part of our regular dinner time rotation. Mission accomplished. For more savory pie inspiration checkout these cute little Mini Chicken Pot Pies from The Food Charlatan.

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