Cheesy Chicken & Broccoli Pot Pie

After a successful shopping trip the other day, I scored some great deals on items that I probably wouldn’t have purchased otherwise. I picked up a few bags of Bird’s Eye Steamfresh Vegetables and some Pillsbury crescent rolls for almost free. I wanted to come up with a recipe that used these items, so I put my brain to work! I thought about doing a Chicken Pot Pie, but I wanted something different. So, I took the base that I use for my Chicken Pot Pie and simply added cheddar cheese to it. Then I decided to add bacon to kick the flavor up a little bit. And of course, the broccoli! I tasted the stuff before I had even baked it and couldn’t stop tasting it! It was SO GOOD! I couldn’t wait to share the recipe with you! By the way, my husband said it was BETTER than the original Chicken Pot Pie! Let me know what you think!!

Cheesy Chicken & Broccoli Pot Pie

3 boneless chicken breasts
6 slices bacon, cut into small pieces
1 (12 ounce) bag Bird’s Eye Steamfresh Broccoli Florets
½ cup butter
1 cup all-purpose flour, sifted
3 cups chicken broth (or 3 cups water and 3 chicken bouillon cubes)
1 cup sharp cheddar cheese, shredded
2 teaspoons Creole seasoning
1 package frozen puff pastry sheets (includes 2 sheets), thawed (If you do not do a lattice design, you can use only 1 sheet by just laying it on top) (See below for other options)

1. Preheat oven to 350 degrees.
2. In large skillet, cook bacon over medium-high heat until almost done (just before becoming crisp). Remove from skillet and place in small bowl. (It’s up to you whether you discard the bacon grease or not. I saved some of it because it gave the chicken a nice flavor).
3. In same skillet, cook chicken over medium-high heat until almost done (slightly pink in center). Remove from skillet and cut into small pieces.
4. Place chicken back into skillet. Add bacon and Creole seasoning and continue cooking until chicken is completely done. Set aside.
5. Meanwhile, cook broccoli florets according to package directions. Leave in microwave until ready to use.
6. In large saucepan, heat butter over medium heat until melted. Stir in chicken broth and gradually whisk in the flour until thickened. Then add cheddar cheese and mix until cheese is completely melted.
7. Remove from heat. Stir in broccoli florets and chicken/bacon mixture. Pour mixture into a 9X9 casserole dish.
8. Place pastry sheet on top of the mixture. Bake for 30 minutes, or until pastry is done.

*If you don’t have puff pastry sheets on hand, or you are looking for a cheaper option, there are many out there! I recently purchased refrigerated crescent rolls that were on sale very cheap (with coupons) and used those as a topping. Pie crusts, biscuits, and of course homemade crusts can also be used. I can’t say that I have a personal favorite…they are all great! It’s the inside that counts :)

Chicken Pot Pie

This is a delicious, quick, and easy Chicken Pot Pie recipe!  It's the perfect way to use leftover chicken.  It tastes just like something that Grandma would have baked! 

We roasted two chickens a couple of night ago.  We had some leftover, so yesterday, I went through my fridge, freezer, and pantry to see what we had that needed to be used.  And this is what I came up with!  I did get some ideas from other recipes, including this one which was very helpful, but I'll share my version here.

Chicken Pot Pie

1/2 cup unsalted butter
3 cups chicken broth
3/4 cup all-purpose flour
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon creole seasoning
2-3 cups of potatoes, chopped into small cubes
1 (15 oz) can whole kernal corn, drained
2-3 cups cooked chicken, shredded
1 package frozen puff pastry sheets (includes 2 sheets), thawed (If you do not do the lattice, you can use only 1 sheet by just laying it on top)

1.  Preheat oven to 400 degrees.  Spray a 9x9 casserole dish with cooking spray.
2.  Boil potatoes in water for about ten minutes, or until done.  Drain and set aside.
2.  In saucepan over medium heat, melt butter.  Stir in chicken broth, and whisk in the flour.  Add onion powder, pepper, salt and seasoning.  (This creates a wonderful base.  Taste it now and add more seasoning if desired).
3.  Stir potatoes, corn, and chicken into base until mixed well.
4.  Pour mixture into casserole dish.  Place puff pastry on top (I cut pastry into strips and weaved - very pretty this way).
5.  Bake for 30 minutes, or until pastry is done and inside is bubbling.  (You can turn oven off and let it sit for up to an hour before serving - it will still be nice and warm).

TIPS:
1.  Instead of a can of corn, add a can of mixed vegetables.  We don't care for carrots and celery, so I chose to just use corn.  You can also substitute a cup of the potatoes for a cup of fresh carrots.  There are so many variations!
2.  I had fresh potatoes on hand, but if you do not and would like to save time, a can of potatoes can be used.
3.  Refrigerate chicken before shredding.  It shreds so easily when it's cold!

This was thoroughly enjoyed by the entire family, as you can see!!  This should feed 8 people alone, but it would probably feed about 15 if served with other dishes.