For a weeknight dinner that’s easy, satisfying, and full of comforting flavor, look no further than this Creamy Chicken Broccoli Pie. With a rich cream cheese filling, tender chicken, and healthy veggies inside a golden, flaky crust, it’s the kind of meal the whole family will rave about.
For more savory pies, check out my Chicken Pot Pie, Zwiebelkuchen – Onion Pie, and my Old South Sausage Pie.
Another family favorite savory pie: this one has a cream cheese-based sauce with broccoli and corn as the vegetables. You can use other veggies to create a new combination of flavors. I sometimes use canned chicken breast for this pie, or rotisserie chicken also works well.
Feel free to use refrigerated pie crust or make your own. I have two very good recipes that I love: Perfect Pie Crust and Never Fail Pie Crust.
I especially love it during the cooler months, but honestly, it’s good year-round!
Why You’ll Love This Recipe
- You will love the rich cream cheese filling that’s warm, cheesy, and satisfying.
- Just 10 minutes of prep (if using store-bought crust) and simple ingredients make this great for weeknights.
- Even picky eaters love this pie thanks to its creamy texture and mild flavors.
Ingredients Needed
- Cream Cheese: Makes the filling rich and creamy. Use reduced-fat if preferred.
- Butter: Adds richness.
- Chicken Broth: Thins out the filling. Vegetable broth also works.
- Garlic Salt & Onion Powder: Simple no-frills seasonings that enhance flavor.
- Cooked Chicken: Use rotisserie, leftover roasted chicken, or even canned chicken.
- Chopped Broccoli: Fresh or frozen both work—just thaw and drain well if using frozen.
- Corn: Use fresh, canned, or frozen.
- Unbaked Pie Crust: Store-bought or homemade, using this recipe.
How to Make Creamy Chicken Broccoli Pie
This creamy chicken pie comes together quickly and bakes into golden perfection. For the full printable recipe, check out the recipe card at the end of this post.
- Preheat oven to 425F.
- Place butter and cream cheese in a medium saucepan. Heat over medium heat, stirring until both are melted.
- Slowly add chicken broth and whisk until smooth. Stir in onion powder and garlic salt.
- Add broccoli, chicken and corn and stir to combine.
- Pour into casserole dish. Top with pie crust; trim edges and crimp to seal.
- Bake for 25-30 minutes until crust is golden brown.
Helpful Tips
- Using Rotisserie chicken saves time and adds some extra flavor.
- If using frozen broccoli, be sure to drain well so the filling doesn’t get watery.
- This filling is generous, so I recommend yo use a deep pie pan for this recipe.
Storage Information
Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days.
Freezer: Assemble the unbaked pie, wrap tightly, and freeze for up to 2 months. Bake from frozen at 375°F for about 45–50 minutes.
Make Ahead: Prepare the filling a day ahead and store in the fridge. Assemble and bake when ready.
Serving Suggestions
- A light green salad or coleslaw makes a perfect pairing.
- Try it with a roasted tomato basil soup or chicken noodle soup for a cozy dinner.
- If you want to make it extra hearty, serve with mashed or roasted potatoes on the side.
Variations
- Cheddar Broccoli Pie: Add ½ cup shredded cheddar to the filling for a cheesy broccoli pie.
- Thanksgiving Leftover Pie: Use cooked turkey and mixed vegetables—perfect for using up those holiday leftovers!
- Southwest Style: Swap the broccoli for black beans, cumin, and a pinch of chili powder for a fun, Tex-Mex twist.
Frequently Asked Questions
Try peas, carrots, green beans, or mushrooms depending on what you have on hand.
Of course! This is a pretty soupy filling, so I would recommend you blind bake it for 10 minutes at 375°F before adding the filling so it doesn’t get soggy.
Yes. You can use dairy-free cream cheese and plant-based butter. The texture will change slightly but it will still taste great.
