Best Broccoli Cheddar Pot Pies Recipes

BROCCOLI CHEDDAR POT PIES WITH PUFF PASTRY

Steps:

• Thaw puff pastry according to package instructions. Preheat the oven to 400 degrees F.
• Meanwhile, dice the potato into 1/2 inch pieces. Place in a medium stock pot and cover with one inch cold water and 1 teaspoon of salt. Bring to a boil over high heat, boiling until potatoes are fork tender. This will take 10-12 minutes. Drain the water from the potatoes.
• While the potatoes are boiling, start making the sauce in a large pan. Heat the pan over medium-high heat. Once hot, add butter and let it melt. Sprinkle in the all-purpose flour. Use a silicon whisk to gently stir the flour and butter together. Continue stirring until the flour is cooked and golden, about 1-2 minutes.
• Slowly pour in the milk, whisking consistently to prevent lumps from forming. Once the milk is added, sprinkle in remaining 1/4 teaspoon salt. Let the sauce come to a rapid simmer over medium-high heat. Once simmering, stir in the cheddar cheese.
• Simmer, stirring occasionally, until the sauce is thick enough to the coat the back of a spoon without falling off.
• Mix together the potatoes and broccoli, making sure to drain off any excess liquid. Season to taste with salt and pepper. Divide between four 8 ounce ramekins (see note #3). Divide the sauce between the ramekins.
• Cut out ramekin-sized circles from the thawed puff pastry. You can do this by using a large biscuit cutter or by using the ramekin as a stencil. Place puff pastry on top of each ramekin.
• Bake at 400 for 15 minutes, or until the puff pastry is golden. Let cool for 5 minutes before serving. Enjoy!

BROCCOLI CHEESE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring about 1 inch water to a boil in a pot. Place the chopped broccoli in a steamer basket over boiling water, and steam 5 minutes, or until tender but firm.
• In a bowl, mix the Cheddar cheese, 3/4 cup flour, 1/2 teaspoon salt, and mustard. Mix in 1/4 cup butter until evenly moist. Press into the bottom and sides of an 8 inch pie dish.
• Melt the 1 tablespoon butter in a skillet over medium heat, and saute the onion and mushrooms until tender. Stir in 2 tablespoons flour, half and half, 1 teaspoon salt, and nutmeg. Bring to a boil, and cook 1 minute. Remove from heat. Mix in steamed broccoli. Gradually stir in eggs. Transfer to the pie crust.
• Bake 15 minutes in the preheated oven. Reduce heat to 375 degrees F (190 degrees C), and continue baking 20 minutes, until a knife inserted in the center comes out clean.

BROCCOLI CHEDDAR POT PIES

Steps:

• Preheat oven to 425 degrees. 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. 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. 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.