Broccoli cheddar pot pies are a classic comfort food that can be enjoyed by people of all ages. This delicious dish features a creamy cheddar cheese sauce, tender broccoli florets, and a flaky golden crust. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, broccoli cheddar pot pies are sure to satisfy your cravings. With so many different recipes available, it can be difficult to decide which one is the best. In this article, we will provide you with a comprehensive guide to finding the best broccoli cheddar pot pie recipe, taking into account factors such as flavor, ease of preparation, and dietary restrictions.
Here are our top 3 tried and tested recipes!
BROCCOLI CHEESE PIE
This is somewhat like a quiche. The crust consists of Cheddar cheese, which is delicious. A must try.
Provided by PHLYGRL
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring about 1 inch water to a boil in a pot. Place the chopped broccoli in a steamer basket over boiling water, and steam 5 minutes, or until tender but firm.
- In a bowl, mix the Cheddar cheese, 3/4 cup flour, 1/2 teaspoon salt, and mustard. Mix in 1/4 cup butter until evenly moist. Press into the bottom and sides of an 8 inch pie dish.
- Melt the 1 tablespoon butter in a skillet over medium heat, and saute the onion and mushrooms until tender. Stir in 2 tablespoons flour, half and half, 1 teaspoon salt, and nutmeg. Bring to a boil, and cook 1 minute. Remove from heat. Mix in steamed broccoli. Gradually stir in eggs. Transfer to the pie crust.
- Bake 15 minutes in the preheated oven. Reduce heat to 375 degrees F (190 degrees C), and continue baking 20 minutes, until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 16.3 g, Cholesterol 118.1 mg, Fat 18.7 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 11 g, Sodium 646.6 mg, Sugar 2.1 g
BROCCOLI CHEDDAR POT PIES WITH PUFF PASTRY
These single serve pot pies are made a hearty broccoli and potato mixture topped with puff pastry.
Provided by Cassidy Reeser, MS, RD
Categories Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Thaw puff pastry according to package instructions. Preheat the oven to 400 degrees F.
- Meanwhile, dice the potato into 1/2 inch pieces. Place in a medium stock pot and cover with one inch cold water and 1 teaspoon of salt. Bring to a boil over high heat, boiling until potatoes are fork tender. This will take 10-12 minutes. Drain the water from the potatoes.
- While the potatoes are boiling, start making the sauce in a large pan. Heat the pan over medium-high heat. Once hot, add butter and let it melt. Sprinkle in the all-purpose flour. Use a silicon whisk to gently stir the flour and butter together. Continue stirring until the flour is cooked and golden, about 1-2 minutes.
- Slowly pour in the milk, whisking consistently to prevent lumps from forming. Once the milk is added, sprinkle in remaining 1/4 teaspoon salt. Let the sauce come to a rapid simmer over medium-high heat. Once simmering, stir in the cheddar cheese.
- Simmer, stirring occasionally, until the sauce is thick enough to the coat the back of a spoon without falling off.
- Mix together the potatoes and broccoli, making sure to drain off any excess liquid. Season to taste with salt and pepper. Divide between four 8 ounce ramekins (see note #3). Divide the sauce between the ramekins.
- Cut out ramekin-sized circles from the thawed puff pastry. You can do this by using a large biscuit cutter or by using the ramekin as a stencil. Place puff pastry on top of each ramekin.
- Bake at 400 for 15 minutes, or until the puff pastry is golden. Let cool for 5 minutes before serving. Enjoy!
Nutrition Facts : ServingSize 1 pot pie, Calories 568 kcal, Carbohydrate 46 g, Protein 14 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 37 mg, Sodium 1131 mg, Fiber 4 g, Sugar 2 g
BROCCOLI-CHEDDAR HAND PIES
Hand pies are the perfect compromise between a pastry and a hearty, savory knife-and-fork pie. The filling here consists of a simple but well-seasoned homemade cheese sauce that adds a comforting edge to tender, healthy broccoli. You can use fresh or frozen broccoli in the recipe (see recipe for details). With a pre-made refrigerated pie dough for the crusts, you'll find this recipe easy as pie!
Provided by Vallery Lomas
Categories main-dish
Time 3h10m
Yield 8 hand pies
Number Of Ingredients 12
Steps:
- For the cheese sauce: Melt the butter in a medium saucepan over medium-low heat. Add the onion and garlic and cook until softened, about 30 seconds. Season with salt and pepper.
- Stir in the flour and cook 15 to 30 seconds. Switch to a whisk and slowly stream in the milk while whisking constantly. Continue whisking until no lumps remain. Switch to a wooden spoon, bring to a simmer and simmer, stirring frequently, until thickened enough to coat the back of the spoon, 2 to 3 minutes.
- Stir in the paprika and mustard. Stir in the cheese, stirring until melted. Season with salt and pepper. Set aside to cool to room temperature.
- For the hand pies: If using fresh broccoli, prepare an ice bath by filling a medium bowl with ice and water. Bring a medium saucepan of salted water to a boil. Add the broccoli florets and allow to cook until bright green and crisp-tender, 2 to 3 minutes. Drain the broccoli and place immediately into the ice bath to stop the cooking. Drain and pat very dry. If using thawed frozen broccoli, just pat the florets very dry with paper towels.
- Place the broccoli florets in a food processor and pulse until chopped. Stir the chopped broccoli into the cheese sauce and refrigerate until cooled and set, 1 to 2 hours.
- When ready to form the hand pies, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Lay the pie dough out on a work surface. Cut out circles from the dough using a bowl or plate that is 4 inches in diameter and cutting around it with a paring knife. You should get a total of 8 circles. Place 1 1/2 to 2 tablespoons of the broccoli-cheese mixture in the center of a dough round and brush the egg wash mixture around the edge of the circle, then fold one side of the crust over the filling, creating a half-moon. Press the edges to seal, then use the tines of a fork to press gently around the edges to seal again. Repeat with the remaining dough rounds and filling.
- Brush the tops of the pies with egg wash and prick with a fork or make a small slit with a paring knife in the top of each to release steam. Bake until golden brown, 18 to 20 minutes. Cool for 10 minutes before serving.
Tips:
- For a crispier crust: use chilled butter and flour when making the pastry. Roll the dough out thinly and bake it for 10-12 minutes before filling it.
- To prevent a soggy crust: brush the inside of the pie crust with an egg wash before filling it. This will create a barrier between the crust and the filling, preventing the crust from absorbing moisture.
- Use a variety of cheeses for a more flavorful pot pie. A combination of cheddar, Parmesan, and Gruyère is a good option.
- Add vegetables to the pot pie for a healthier option. Broccoli, carrots, and peas are all good choices.
- Serve the pot pie with a side of mashed potatoes or salad.
Conclusion:
Broccoli cheddar pot pie is a delicious and comforting dish that is perfect for a cold winter day. With its creamy filling, flaky crust, and cheesy topping, it's sure to be a hit with the whole family. So next time you're looking for a hearty and satisfying meal, give this broccoli cheddar pot pie a try.
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