• Carly Zimmaro

Broccoli & Cheddar Pot Pie


I know what you're thinking...

how could this be?

I know - well we are now coming into the days of cold.

First morning I actually had to wait for my car to get its Sh*t together, meaning I had frost on my car!

So.....I wanted to take a soup that we all have come to love - Broccoli Cheddar...and I mixed it with the winter traditional pot pie.

Now i'm not HUGE on pot pies - simply because i'm not a peas kind of person.

That's really all it is. And also because I devour the pie crust almost immediately, and left with a thick mess of vegetables to eat.

You ever notice that? With store bought pot pies you just don't get what you're hoping for.

Notice the crust here? Dat's puffed pastry. It makes the WORLD of a difference and it actually makes eating it fun,

The puffed pastry is an easy way out and avoids the dense pie crust.

I will say though, I did try this recipe initially with a store brand puffed pastry and it did not even compare to Pepperidge Farms Puffed Pastry - meaning the puff was no puff. So make sure you look for quality puff.

Talk about breakin a seal!

I know we weren't even talking about that but daaaaaaang.

I'm tellin you - this pot pie is bomb.

You can even add chicken to it. I have been cutting out a lot of meat lately just to see if it makes a difference in my diet but really all it has done was make me turn to carbs more.

which is so not helping.

but who's watching....

Hope you enjoy this one!

Broccoli & Cheddar Pot Pie

yield: 4 (1 c) servings

prep time: 15 minutes

cook time: 45 minutes

Ingredients:

  • 1/2 pound of bacon cubed

  • 1 small onion finely diced

  • 3/4 c finely chopped carrots (I used the stringed carrots and finely diced those)

  • 5 garlic cloves - pressed or finely minced

  • 3 Tbs flour

  • 2 cups of chicken stock or broth (I used bouillon cubes)

  • 3/4 c half and half

  • 1 small (palm sized) white potato (about 1 cup diced small)

  • 1 1/2 c roughly chopped broccoli

  • 1 c extra sharp cheddar cheese

  • 1 tsp black pepper

  • pinch of red pepper flakes

  • 1 tsp garlic powder

  • Puffed Pastry (Pepperidge Farm)

Directions:

  1. In a large pot over medium heat, cook your bacon until crispy and drain. Ladle out half of the fat.

  2. Add the diced onion and cook until soft and lightly browned. About 8 minutes.

  3. Add in the carrots and garlic and cook until carrots are soft - about 5 minutes.

  4. Add in the flour and whisk, cook for another 5 minutes until flour taste has cooked off.

  5. Whisk in the chicken stock and half and half and let come to a boil over medium heat and thickens. - About 6 minutes.

  6. Preheat oven to 425 degrees and let your puffed pastry thaw at room temperature at this point.

  7. Add in your potatoes - cook until they are tender, about 10 minutes.

  8. Add in the broccoli, cook for 3 minutes and then add in the cheese, black pepper, red pepper flakes and garlic powder. Taste to season.

  9. In 4 oven safe bowls - or - if you want to make one large pot pie in an 8x8, add your pot pie mixture to it and top with puffed pastry. For the 4 separate pot pies I just cut one sheet of puffed pastry into 4 and laid it overtop the pot pies, do not cut an x or anything in the puffed pastry.

  10. Bake for 10-15 minutes until the puffed pastry is golden brown.

  11. ENJOY!!!!!

mmmmmmmmmmmmm pie.