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A Delicious, Creamy Broccoli Pot Pie Recipe

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Pile it High, it's Broccoli Pot Pie! Healthy Ideas for Kids
Pile it High, it's Broccoli Pot Pie! Healthy Ideas for Kids from www.superhealthykids.com

Description

This broccoli pot pie recipe is a delicious, creamy and savory dish that is sure to please. It's a one-pan meal, packed full of flavor and nutrition, and is a great way to use up leftovers. The filling is made with tender chunks of broccoli, mushrooms, carrots, celery and onion. It's then covered with a creamy and cheesy sauce made with cream cheese and cheddar cheese. The whole thing is topped with a flaky, buttery biscuit crust for an irresistible finish. It's the perfect dish for a cozy night in, and is sure to be a hit with the whole family!

Prep Time

This broccoli pot pie recipe takes about 15 minutes to prepare. This includes prepping the vegetables, making the creamy sauce and pre-baking the biscuit crust.

Cook Time

Once everything is assembled, the broccoli pot pie needs to bake for about 30-35 minutes. The filling should be bubbling and the biscuit crust should be golden brown.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1/2 cup mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 head of broccoli, cut into florets
  • 1/4 cup all-purpose flour
  • 1 cup vegetable or chicken stock
  • 1/2 cup heavy cream
  • 3/4 cup cheddar cheese, shredded
  • 1/2 cup cream cheese, softened
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup butter, melted
  • 1 package of refrigerated biscuit dough

Instructions

Preheat the oven to 375°F. Grease a 9-inch pie dish and set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, celery and mushrooms, and cook for about 5 minutes, or until the vegetables are tender. Add the garlic and broccoli, and cook for a few minutes more. Sprinkle the flour over the vegetables and stir to combine. Pour in the stock and heavy cream, and stir until the mixture is thick and bubbly. Reduce the heat to low and stir in the cheddar cheese, cream cheese, thyme, oregano, salt and pepper. Cook for a few minutes more, until the cheese is melted and the sauce is creamy. Pour the mixture into the prepared pie dish. Unroll the biscuit dough and lay it over the top of the filling. Brush the melted butter over the top of the dough. Bake the pot pie for 30-35 minutes, or until the filling is bubbling and the biscuit crust is golden brown. Allow to cool for 10 minutes before serving. Enjoy!

Equipment

  • Large skillet
  • 9-inch pie dish
  • Brush

Notes

This broccoli pot pie can also be made with other vegetables of your choice. Try adding sweet potato, cauliflower, bell peppers or mushrooms. For a vegan version, you can use vegan cream cheese, vegan cheddar cheese, and vegan biscuit dough. This dish is best served hot, but leftovers can be stored in the refrigerator for up to 3 days.

Nutrition: Per Serving

  • Calories: 445 kcal
  • Fat: 28 g
  • Carbohydrates: 30 g
  • Protein: 10 g
  • Sodium: 583 mg
  • Fiber: 4 g

Recipe Tips

  • For a lighter version, you can use low-fat cream cheese, low-fat cheddar cheese, and reduced-fat biscuit dough.
  • For a cheesy version, you can add more cheddar cheese to the filling.
  • You can also add a sprinkle of shredded cheese to the top of the biscuit crust before baking.
  • For added flavor, try adding some freshly chopped herbs, such as parsley, basil, or thyme.
  • If you don't have biscuit dough, you can make your own with this easy biscuit recipe.

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