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Broccoli Cheddar Chicken Pot Pie with Einkorn Pie Crust

Name: Broccoli Cheddar Chicken Pot Pie with Einkorn Pie Crust
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 158g (1 ¼ cup + 1 tbsp) all-purpose einkorn flour; 4g (1 tsp) Granulated or Coconut sugar; 1.5g ( ¼ tsp) Fine sea salt; 113g (½ cup) Salted butter cubed and very cold; 3-4.5 tbsp Ice cold water; 1 tsp Apple cider vinegar; 1 lb chicken breasts, diced into 1-inch cubes; 1 tbsp Avocado oil; 1 small Onion finely diced; 2 large Garlic cloves minced; 3 tbsp Butter; 1/4 cup Einkorn flour all purpose; 1 Cup Chicken stock/broth; 1/4 cup half-and-half or whole milk; 2¼ cups Broccoli Chopped; 2 Medium Carrots diced; 1/4 tsp Salt; 1/4 tsp Pepper; 2 cups Shredded sharp cheddar cheese (do not use pre-shredded cheese)

This Broccoli Cheddar Chicken Pot Pie features Tender chicken, crisp broccoli, and a creamy cheddar sauce are tucked beneath a flaky einkorn crust that bakes up golden and buttery without feeling heavy. It’s classic comfort food with a wholesome twist—simple ingredients, rich flavor, and a crust that proves einkorn was made for pot pie nights.

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Why you’ll love this healthy broccoli cheddar chicken pot pie

Comforting & nostalgic: A flaky einkorn pie crust, creamy cheesy sauce, tender chicken, and vibrant veggies—this pie hits all the cozy notes you crave.
Flavor-packed: Sharp cheddar, fresh broccoli, and a touch of carrots combine for a filling that’s rich, savory, and slightly sweet.
Family-friendly & versatile: Perfect for dinner, leftovers, or even a potluck—it’s a dish everyone can enjoy.

I love a dinner recipe that transports you through time, and for me, pot pies are exactly that. They’re classic, generational dishes—you either grew up loving them or never quite warmed up to them. There’s something so comforting about a flaky crust, hearty filling, and the memories they carry.

I’ve always thought of chicken as the classic pot pie filling, but a visit to a pie bar in Snohomish got my creative juices flowing. I’ll be honest—their crust was a bit mediocre—but some of their filling combinations were pure inspiration. They had a steak pot pie with a cream of mushroom soup that was heavenly. I tried to recreate it at home, but I’m still perfecting it in testing–stay tuned!

Enter my Broccoli Cheddar Chicken Pot Pie—a homemade, from-scratch twist on a classic comfort food favorite. It’s built around a creamy, cheesy sauce and packed with all the flavors you love from the classic broccoli and cheddar soup combo. Loaded with tender chicken and fresh veggies, it features a single-layer top crust, so it’s not too heavy—just the right amount of comfort in every bite.

If you love homemade chicken pot pie, you’ll also adore my Chicken Pot Pie with Einkorn Biscuits– Wholesome comfort food made from scratch and topped with my very popular Fluffy Einkorn Buttermilk Biscuits You cant go wrong with this classic chicken pot pie dish!

Ingredients needed for this broccoli and cheddar chicken pot pie

Chicken:
Tender, bite-sized pieces of chicken create the hearty backbone of this pot pie. They soak up the creamy sauce beautifully, adding satisfying protein to every comforting bite.

Broccoli & carrots:
Fresh broccoli brings a pop of color and a mild vegetal sweetness that balances the richness of the cheddar sauce. It also adds texture so the filling feels abundant rather than heavy.

Cheddar cheese:
Sharp cheddar melts into the sauce to create that classic broccoli-cheddar flavor. It gives the filling a bold, savory depth and creamy body without needing extra thickeners.

Onion and garlic:
A simple aromatic base that adds warmth and savory foundation. These humble pantry staples build the flavor from the bottom up and make the filling taste slow-simmered, even if it isn’t.

Salt & pepper:
Just a few clean, familiar spices that round out the flavor of the sauce and bring a cozy, homestyle feel.

Broth and milk/cream:
These create the silky, savory sauce that binds everything together. The broth adds depth, while the dairy makes it rich and comforting without being too heavy.

Butter and einkorn flour (for the roux):
This combo forms the base of the creamy pot pie sauce. The butter enriches the filling, while the einkorn flour thickens it with a subtle nutty note that complements the cheddar.

Einkorn pie crust – This recipe uses my go-to einkorn pie crust and includes both a top and bottom crust. Feel free to halve the recipe, if you are just making it for this einkorn broccoli and cheddar chicken pot pie, or make the full batch and freeze one for an easy future meal.

Tips

Keep pie crust cold– For a flaky einkorn pie crust, you’ll want to Keep your pie crust cold until ready to lay over your filling this will help with shrinkage and ensure a flaky crust. You can always roll you pie crust out on parchment paper then place in the fridge until ready to assemble.

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Tips for the best flaky einkorn pie crust for pot pie

For a perfectly flaky and tender crust, make sure your butter is very cold and your dough stays chilled before rolling. Don’t overwork the dough—it should just come together. Rest the dough in the fridge to reduce shrinkage, and roll slightly larger than your pan for a neat edge. For extra flakiness, laminate the dough by folding it over itself once or twice before chilling—it helps create those buttery layers that make every bite tender and crisp. For a full tutorial on how to make an einkorn pie crust, check out my Flaky Einkorn Pie Crust Recipe.

Step-By-Step Directions-How to make broccoli cheddar chicken pot pie from scratch

Brown chicken

To a cooking pot add avocado oil, chicken and a pinch of salt and pepper. Sauté chicken until cooked through and slightly browned.

Sauté aromatics and make roux

Remove the chicken from the pot and set aside. Add onions and garlic and sauté on medium heat until translucent. Push onions aside and add butter and flour and whisk until combined and thickened.

Make sauce

Gradually whisk in chicken stock, and continue to cook for an additional 3-5 minutes.

Add cream, seasoning and cheddar

Add cream or whole milk, remaining salt and pepper and cheddar cheese. Mix until well combined.

Add vegetables

Remove from heat and add back in cooked chicken, broccoli and carrots. Mix until well combined.

Prepare pan and roll out pie crust

Preheat oven to 375°F. Lightly grease a 9-inch pie pan. Transfer filling into the pan. Flour a work surface liberally and roll dough slightly larger than pan, place over filling, tuck edges, and seal (fork or flute edges). Cut a slit in the middle for steam release. Bake for 40-45 minutes or until the crust is golden brown and cooked through.

Frequently Asked Questions

Where to buy einkorn flour?

With einkorn flour gaining popularity it has become much easier to source it locally at more grocery and specialty stores. I like the consistency of jovial einkorn flour. It typically weighs close to 120 grams per cup which makes it easy for beginners just getting started, especially if you aren’t actively using a scale to measure your flour.

I also, am a huge fan of farm2flour brand as it is freshly milled, within 7 days of being shipped to your house, it smells and tastes amazing, and I find it to be a better bang for your buck especially because you can subscribe or buy in bulk to avoid shipping costs. The more you buy, the better the price per pound. For instance, a 5lb bag of their einkorn is $3.40 per pound, compared to $5.12 per pound for the 2lb bag. I’ve found that ordering 30lbs at a time offers the best deal with free shipping on anything over $99.

Cooking with Einkorn flour is usually pretty straightforward, often being a 1:1 or sometimes a 1:1.25 replacement for regular all-purpose flour in most recipes, but there are some notable differences to keep in mind if your recipe isn’t producing the quality product you’d like. Einkorn flour is more dense than regular flour due to its low gluten content, it absorbs less fat and liquids than modern wheat flours and at a much slower absorption rate. The adjustment of liquid may be necessary in some recipes, especially those that require refrigeration.

Can I make the einkorn pie crust in advance?

Yes! I always make my einkorn pie crust recipe, which yields both a top and bottom crust. I wrap each dough disc individually in plastic wrap and freeze them. This way, I always have a pie crust on hand for a quick and easy dinner option. When I’m ready to use one, I simply take it out of the freezer and let it thaw in the refrigerator overnight. Einkorn pie crust can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.

Do I need to cook the vegetables before adding to the chicken pot pie?

Nope! Add the raw vegetables directly to the chicken and roux mixture. They’ll cook fully as the pot pie bakes and come out perfectly soft and tender.

Can I use frozen broccoli and carrots?

I have not tested this recipe with frozen vegetables. They will likely release extra moisture as they bake, which can make the filling wetter and the vegetables a bit mushy by the time the crust is fully cooked. I recommend using fresh raw vegetables for best results.

How do you thicken chicken pot pie without canned soup?

For this broccoli cheddar chicken pot pie, I skip canned soup entirely and rely on a simple roux to create a creamy, thick sauce. Start by melting butter and whisking in einkorn flour to make a paste, then gradually add chicken stock and milk or cream. The mixture will thicken as it simmers, and finishing with sharp cheddar cheese adds extra creaminess and richness. This method gives you a velvety filling that clings beautifully to the chicken and veggies—perfect for a homemade, from-scratch pot pie. **Keep in mind a hot out of the oven pie will be a bit runny, but if you allow it to cool and set for 15-20 minutes it will thicken up a bit. I always have the hardest time waiting to cut into my pot pies!