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A broccoli cheddar pot pie is sitting on a table next to another pie.

Broccoli Cheddar Chicken Pot Pie

Broccoli Cheddar Chicken Pot Pie (Makes 2 Pot Pies)
Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Main Course, Side Dish
Cuisine Italian


  • 2 Pie Pans


  • 1 package Birrittellas Traditional Dough (Cut in Half)
  • 2 cups Fully Cooked Chicken (Divided)
  • 1/2 cup Shredded Carrots
  • 3 cups Frozen Broccoli (Divided)
  • 1 cup Cubed Velveeta (Divided)
  • 1 cup Shredded Sharp Cheddar (Divided)
  • 6 tbsp Melted Butter (Divided)
  • 1 can Cream of Chicken Soup (Divided)
  • 2 cups Chicken Broth (Divided)
  • 1 tsp Ground Thyme (Divided)


  • Preheat oven to 400 degrees.
  • Pour 2 tbsp of butter on bottom of 1 pan.
  • Place 1 cup chicken, 1/4 cup carrots, 1.5 cups broccoli, 1/2 cup Velveeta and 1/4 cup shredded cheese into your pan.
  • Mix together 1 cup of your chicken brother along with 1/2 your can of cream of chicken soup with 1/2 tsp thyme.
  • Pour on top of chicken and vegetables.
  • Stretch half your dough over the top of your pan. Cut slits on top to vent.
  • Brush 1 tbsp melted butter on top.
  • Sprinkle 1/4 cup of shredded cheddar all over crust.
  • Bake for 30 mins.
  • Let cool for 10 mins then serve. Enjoy!
Keyword Broccoli, Cheddar, Dough, Pot Pie

Important Dough Guidelines

  1. Keep in the fridge for up to 50 days.
  2. Round the dough with flour to prevent sticking, brush with olive oil, put in a bowl, and cover.
  3. Let the dough rise for at least 3.5 hours before using.
  4. Preheat your oven to 475°F or higher, if possible.

    Important: Rounding pizza dough is a crucial step in the pizza-making process. By shaping the dough into a smooth, uniform ball, you not only create an aesthetically pleasing base but also ensure even cooking. This process helps trap the carbon dioxide and alcohol produced by the yeast, allowing the dough to rise properly and develop the desired texture and flavor.