Broccoli Cheddar Chicken Pot Pie

• Meat

  • 3 cup Rotisserie chicken

• Produce

  • 1 1/2 cup Broccoli florets, tender and chopped crisp
  • 3 Green onion

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/8 tsp Mustard, ground

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/2 tsp Black pepper
  • 1 1/2 tsp Garlic salt

• Dairy

  • 2 tbsp Butter or butter, light
  • 2 cup Cheddar cheese, sharp
  • 4 oz Onion & chive cream cheese
  • 1 cup Whole milk

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 (14 oz) package refrigerated pie crust, bring to room temperature per instructions
• 2 Tbsp light butter or butter
• 3 green onion, chopped
• 1 cup whole milk, plus 3 Tbsp
• 4 oz onion & chive cream cheese, softened
• 1½ tsp garlic salt
• ½ tsp black pepper
• ⅛ tsp ground mustard
• 2 Tbsp all-purpose flour
• 2 cup shredded sharp cheddar cheese, divided
• 3 cup rotisserie chicken, roughly chopped
• 1½ cup broccoli florets, steamed crisp tender and chopped
• 1 large egg, beaten with 1 Tbsp water

Directions

• Preheat the oven to 350°F. Lightly spray a 9-inch deep dish pie dish with cooking spray. Fit one pie crust into the dish leaving enough overhang to crimp with the top crust. Set aside.
• In a medium-size skillet over medium-high heat melt the butter. Cook the green onion just until softened around 1-2 minutes.
• Add the milk and cream cheese. Cook over medium-heat stirring until the cream cheese has melted., Add the garlic salt, black pepper and ground mustard.
• Dissolve flour in 3 Tbsp cold milk until dissolved. If needed, add more milk 1 Tbsp at a time. Whisk the flour slurry into the the sauce.. Cook over medium-high stirring constantly until thickened. Once the sauce begins to thicken lower the heat and simmer for 2 minutes.
• After 2 minutes mix-in 1½ cup shredded cheese. Stir until melted.
• Remove from the heat and add the chopped chicken and broccoli florets. Mix until combined then pour into the pie shell. Sprinkle the top with the remaining ½ cup shredded cheese.
• Fit the second crust on top. Fold and crimp the edges of the two pie crusts together. Cut 4 slits in the middle of the pie.
• Whisk together the egg and cold water and brush over the the entire crust.
• Bake for 40-45 minutes until golden. Rest for 10 minutes before serving.