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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.
    ** Speed up proofing by placing the vacuum-sealed dough in a bowl of hot water. Let it sit for 20 minutes or until the center reaches room temperature. **

  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.

    Rounding pizza dough is a crucial step in the pizza-making process.