Entrees/ vegetarian recipes

Oh-So-Easy Broccoli Cheddar Pot Pies

Oh-So-Easy Broccoli Cheddar Pot Pies

Oh-So-Easy Broccoli Cheddar Pot Pies
I’m so embarrassed, you guys.

Last Friday, I realized that I did three roasted recipes in a row. And then in What I Ate This Week, I featured a recipe with roasted green tomatoes. I’d like to promise you that I won’t roast anything else until next year, but I just developed two roasted recipes for Thanksgiving. And they are delicious! What can I say? I just like to roast stuff.

Oh-So-Easy Broccoli Cheddar Pot Pies
But today’s recipe doesn’t involve roasting at all. These broccoli cheddar pot pies are seriously the easiest pot pies you will ever make. I mean, the only way they would be easier is if you used Cheez Whiz instead of making the cheese sauce. And made a crust with crushed saltines. (I feel like I may have eaten something like that in college?)

I wanted to do a pot pie for a while, but I kept putting it off out of sheer laziness. It sounded like a good idea, but after picturing myself rolling out a crust, getting flour all over the place, I told myself, “I’ll do it next week.” (That happened for several weeks.) But then I wondered if maybe puff pastry would work instead of crust crust. Lo and behold, that is a thing! A thing people do! People like Martha Stewart! And if it’s good enough for Martha, it’s good enough for me.

Broccoli & Cheese in Ramekins
These Broccoli Cheddar Pot Pies come together in a snap. Steaming the broccoli takes 5 minutes, the sauce takes under 10 minutes, and they bake for just under 15 minutes. Using a puff pastry sheet instead of crust means no rolling, no flour all over the place. You can either cut the puff pastry to fit your ramekins or cut it into squares like Martha did. If I weren’t making these for my blog, I probably would have cut them into squares too, but since I wanted them to look all pretty-like for you, I sized them to fit the ramekins.

Oh-So-Easy Broccoli Cheddar Pot Pies
The first time I tested this recipe, the result was really soupy; I realized that the broccoli was making the cheese sauce watery. I ended up upping the flour and using less milk after hashing things out with some friends on Facebook, which did the trick–now, the sauce starts out super thick to compensate for broccoli. So don’t be alarmed by the thickness of the cheese sauce when you’re making it! It will thin out as the broccoli releases some of its water while it bakes.

Oh-So-Easy Broccoli Cheddar Pot Pies
Cheesy broccoli pot pies with a flaky puff pastry crust–comfort food bliss in about 30 minutes!

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Oh-So-Easy Broccoli Cheddar Pot Pies

Broccoli Cheddar Pot Pies Recipe

Pot pies don’t get much easier than this! Cheesy broccoli is topped with puff pastry and baked until flaky and golden brown.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4

Ingredients

  • 1 c. reduced-fat (2%) milk
  • 3 tbsp. all-purpose flour
  • 4 oz. shredded sharp cheddar cheese
  • salt + pepper to taste
  • pinch or two of cayenne (optional)
  • 4 c. steamed broccoli florets (about 2 small heads of broccoli)
  • 1 sheet puff pastry
  • 1 egg, whisked
  • oil mister or cooking spray

Instructions

  1. Preheat oven to 425 degrees.
  2. Combine milk and flour in a large saucepan over medium heat. Bring to a boil, whisking constantly. Reduce heat to low and simmer 3-5 minutes, until mixture is thick, continuing to whisk. Remove from heat and whisk in cheese about 1/4 cup at a time. Season with salt and pepper or cayenne. Yes, it’s really thick right now, but don’t panic! Adding the broccoli and baking will thin the sauce significantly, so err on the salty side–I used 1/2 teaspoon. Fold in broccoli florets.
  3. Cut four pieces of puff pastry to fit tops of ramekins OR simply cut the pastry sheet into four equal squares. Cut an X in the middle of each piece of puff pastry to vent steam.
  4. Divide broccoli cheese mixture into four ramekins that have been sprayed with cooking spray or an oil mister. Top each with puff pastry. Brush puff pastry with egg wash. Bake for 12-14 minutes or until puff pastry is puffy and golden brown.

Notes

To steam the broccoli, place in steamer basket over an inch or two of boiling water; cover and steam for 5 minutes.

I baked the pot pies in 3 1/2-inch ramekins.

Nutrition

  • Serving Size: 1 ramekin

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98 Comments

  • Reply
    Vicki
    October 15, 2012 at 9:36 am

    This looks sooooo good!

  • Reply
    [email protected]
    October 15, 2012 at 10:51 am

    It’s drizzling outside, so this would be the perfect day for just such a meal! 🙂

  • Reply
    Cassie
    October 15, 2012 at 11:04 am

    These are gorgeous. Can’t believe how simple they are too. Lovely!

  • Reply
    Anele @ Success Along the Weigh
    October 15, 2012 at 11:32 am

    What a perfect recipe for this rainy day! Can’t wait to try it!

    • Reply
      Kiersten
      October 15, 2012 at 8:14 pm

      And it was rainy when I took the photos too, hence the grayness. Boo!

  • Reply
    Carol @ Always Thyme to Cook
    October 15, 2012 at 11:37 am

    Fantastic. I love it with the puff pastry!

  • Reply
    Georgia @ The Comfort of Cooking
    October 15, 2012 at 11:55 am

    Love these veggie pot pies! So cute and creative. Thanks for sharing!

  • Reply
    [email protected]'s Recipes
    October 15, 2012 at 12:21 pm

    Didn’t know broccoli makes cheese soupy…..learned something new. Thanks!
    These pot pies look amazing.

    • Reply
      Kiersten
      October 15, 2012 at 8:13 pm

      I think if the broccoli were roasted or raw, it would have been okay, but since it had been steamed, it’s a little on the wet side!

  • Reply
    Shaina
    October 15, 2012 at 12:24 pm

    Fancy! I loved broccoli and cheese sauce as a kid. I admit I’ve only served it to my kids a handful of times, though. This is definitely making my menu soon.

    • Reply
      Kiersten
      October 15, 2012 at 8:13 pm

      Yeah, it’s probably not the best idea to get kids used to eating broccoli with cheese sauce or they’ll never want it any other way. 🙂 My mom only made cheese sauce with the broccoli on special occasions!

  • Reply
    Jackie @ Domestic Fits
    October 15, 2012 at 12:47 pm

    I’m a veggie roaster too. It’s my default method for almost every vegetable. I even roasted my butternut squash before I made soup out of it instead of boiling it like a normal person.

    THIS makes me really consider stopping at the store for some puff pastry for dinner tonight. Looks so good!

    • Reply
      Kiersten
      October 15, 2012 at 8:10 pm

      Yup, I think we have roasted veggies a few times a week. I resisted roasting the broccoli for this, though. So there’s that!

  • Reply
    Michelle J
    October 15, 2012 at 1:56 pm

    The pot pies look amazing! Perfect for warming your insides on a cold fall day! Thanks for sharing!

    • Reply
      Kiersten
      October 15, 2012 at 8:07 pm

      They are totally perfect for fall and winter. I always crave comfort food at this time of year!

  • Reply
    Lauren @ YoungNester
    October 15, 2012 at 3:24 pm

    Looks so great! I have those same dishes so hopefully mine will turn out just as beautifully.

    • Reply
      Kiersten
      October 15, 2012 at 8:05 pm

      I’ve seen them on a lot of food blogs too! 🙂

  • Reply
    Carolyn
    October 15, 2012 at 4:06 pm

    Okay, I am already scheming to make a low carb, gluten-free version of these. Nummy! PS – I actually read this whole post. No mention of unicorn steaks… 😉

    • Reply
      Kiersten
      October 15, 2012 at 8:04 pm

      Ha! And you know, now that I read your blog, I always kind of think in my head, “Hmm, I wonder how this could be made low carb.” Maybe arrowroot powder to thicken the cheese sauce? Now the puff pastry, well, you’ll have to figure that one out yourself!

  • Reply
    Kelly @ A Girl Worth Saving
    October 15, 2012 at 4:32 pm

    Yeah for pot pies 😛 There is nothing more warm and inviting to serve. I really need to try the individual ramekins so I don’t eat more than 2 servings, lol.

    • Reply
      Kiersten
      October 15, 2012 at 8:01 pm

      It really works! I have some kind of mental block when it comes to taking a second ramekin, whereas I probably wouldn’t think twice about a second slice of pie. 🙂

  • Reply
    [email protected] eco friendly homemaking
    October 15, 2012 at 7:16 pm

    Oh these look so delicious! I am a big broccoli fan

  • Reply
    Richa
    October 15, 2012 at 8:07 pm

    that looks so good. and erfect for all the cold weather here right now.

  • Reply
    Courtney Rae Jones
    October 15, 2012 at 8:26 pm

    Oh yum! 🙂 These look wonderful! I think I’ll make broccoli ones for me and cauliflower ones for the boyfriend. He’s silly. He hates broccoli. *hah*

    • Reply
      Kiersten
      October 15, 2012 at 8:36 pm

      I was going to suggest using cauliflower or a 50/50 mix! That’s funny that your boyfriend likes cauliflower but hates broccoli. Usually it’s the other way around!

  • Reply
    Jeanette
    October 15, 2012 at 9:28 pm

    I think I need one of these little pot pies – what a cute idea!

  • Reply
    Natalie
    October 15, 2012 at 10:53 pm

    I’ve been thinking about making a pot pie for a while now too but keep talking myself out of it .. more because of the amount of ingredients I’d have to buy and that I’d have to eat it all myself, so I love that yours is simple and makes individual servings!

    • Reply
      Kiersten
      October 16, 2012 at 12:34 pm

      I’m glad I finally stopped talking myself out of it, because these were definitely worth it. 🙂 I always have an aversion to making recipes with a lot of ingredients too!

  • Reply
    Balvinder
    October 16, 2012 at 1:03 am

    They really look gorgeous, I have to try a gluten free puff pastry first.

  • Reply
    shelly (cookies and cups)
    October 16, 2012 at 9:50 am

    Oh my word these look good.

  • Reply
    Mumseword
    October 16, 2012 at 9:56 am

    I’m not confident of baking pastry. but you make it sound

    • Reply
      Kiersten
      October 16, 2012 at 12:23 pm

      Puff pastry is really easy to work with! You buy it frozen and cut or roll it to the size you need and bake it. I always manage to mess up anything involving dough, so puff pastry is one of my favorite ingredients. 🙂

  • Reply
    Liz @ A Nut in a Nutshell
    October 16, 2012 at 10:13 am

    I pinned it. I’m SO making this, but I’ll probably steam my broccoli a little longer. I like it kinda on the smushy side. lol

    • Reply
      Kiersten
      October 16, 2012 at 12:22 pm

      I hope you like it, smushy broccoli and all!

  • Reply
    Sara
    October 16, 2012 at 11:46 am

    If I don’t have individual ramekins, do you know what size pie plate/container can be substituted? These look amazing!

    • Reply
      Kiersten
      October 16, 2012 at 12:18 pm

      The filling probably ends up being about 5 cups total (4 cups broccoli + sauce), so I think that would fit in a deep-dish pie plate or even an 8 x 8 casserole dish.

  • Reply
    Christa
    October 16, 2012 at 1:28 pm

    this looks amazing!

  • Reply
    Amanda
    October 16, 2012 at 3:58 pm

    what size are the ramekins?

    • Reply
      Kiersten
      October 17, 2012 at 3:08 pm

      They’re 3 1/2-inch ramekins.

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