|September 26, 2022


Cheesy and juicy broccoli pot pies with a flaky puff pastry crust – the perfect comfort food heaven in just 30 minutes! These delicious little pies are quick and easy enough to make on a weeknight, but they are also fancy enough to serve up for the holidays!


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Broccoli pot pies don't get much easier than this! Cheesy, juicy broccoli is topped with puff pastry and baked till they turn golden brown and flaky.
Broccoli cheddar pot pies are the easiest pot pies you’ll ever make. In fact, the only way they would be any easier is if you used Cheez Whiz instead of making the cheese sauce.
These Broccoli Cheddar Pot Pies come together quicker than you can imagine. Steaming the broccoli takes around 5 minutes, the sauce takes just under 10 minutes, and the combination bakes for just under 15 minutes.
When you use a puff pastry sheet instead of a crust, it means no rolling and no flour all over the place. You can either cut the puff pastry to fit your ramekins or cut it into squares as per your desire.
The sauce will start out super thick to compensate for the broccoli. So please 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 juices while it’s getting baked.


Broccoli cheddar pot pies are the easiest pot pies you’ll ever make. Cheesy, juicy broccoli is topped with puff pastry and baked till they turn golden brown and flaky.

Print Recipe
  • Prep Time - 15 minutes 
  • Cook Time - 15 minutes 
  • Total Time - 30 minutes 
  • Course - Brunch, Main Course, Side Dish 
  • Cuisine - American 
  • Diet - Vegetarian 
  • Servings - 4
  • Calories - 755kcal


  • 1 cup - Reduced-fat 2% milk
  • 3 tbsp. - All-purpose flour
  • 4 oz. - Shredded sharp cheddar cheese
  • Salt to taste
  • Pepper to taste
  • A pinch of cayenne (optional)
  • 4 cups - Steamed broccoli florets (or about 2 small heads of broccoli)
  • 1 sheet - Puff pastry
  • 1 egg - Whisked
  • Oil mister or cooking spray

Cooking Instructions

  • Preheat your oven to 425˚F.
  • In a large saucepan, combine the flour and milk on medium heat. Whisk continuously, while bringing the mixture to a boil. Reduce the heat to low and simmer for about 3-5 minutes, or until the mixture is thick, continuing to whisk.  
  • Remove from the heat and add in the cheese (about ¼ cup at a time), whisking well. Season with pepper or cayenne and salt. The mixture should be really thick right now, but don't panic! Adding in the broccoli and baking it will thin out the sauce significantly. Fold in broccoli florets.
  • Cut 4 pieces of puff pastry to fit the tops of the ramekins or just simply cut the pastry sheet into 4 equal squares. Cut out an X in the middle of each piece of puff pastry to let it vent out steam. 
  • Divide your broccoli cheese mixture into 4 ramekins that have been sprayed with an oil mister or cooking spray. Top each ramekin with this puff pastry. Brush the puff pastry with egg wash. Bake for about 12-14 minutes or until the puff pastries turn puffy and golden brown.

Note: To steam broccoli, place them in a steamer basket kept over boiling water. Cover and steam it for around 5 minutes.


Serving: 1 ramekin | Calories: 755kcal | Carbohydrates: 54g | Protein: 35g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 881mg | Potassium: 895mg | Fiber: 7g | Sugar: 5g | Vitamin C: 211mg | Calcium: 1007mg | Iron: 4mg


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