With the weather constantly changing these past few months, from cold and snowy, to wet and mild, it’s the time of year where I rely on comfort foods to get me through the days. I love that happy, cozy feeling you get when you take a bite of something warm, delicious and filling, and comfort food certainly provides that. Cheddar is a big part of our life, as my whole family has a slight obsession with it. We use it in everything from savoury dishes, to desserts, appetizers, or simply on its own during a snack-attack. That’s why cheddar is the perfect addition to any comfort food dish.
Armstrong is a Canadian cheese brand that offers a variety of different cheeses and can often be found in our fridge at any given moment. We go through cheese pretty quickly, so I always make sure to stock up so there’s no fear of being without it when I’m ready to get cooking in the kitchen. When I think of comfort food, I naturally think of cheese in all of its various forms – creamy, ooey-gooey, stringy, melted, shredded, sliced, etc. I love how versatile cheese is! That’s why it’s usually the star at our family get togethers.
Armstrong cheese is perfect for any classic recipe you have on hand, for reinventing favourites or for trying new recipes. I have a weak spot for Chicken Pot Pies and with the weather being cold and damp lately, I wanted to make the family a warm meal that would fill their tummies and would be packed full of goodness. This Chicken, Broccoli & Cheddar Pot Pie recipe from Armstrong Cheese is everything you could ever want in a comfort food. It’s full of delicious vegetables and chicken, creamy sauce with cheese mixed in and puff pastry with cheese on top to bring it all together. The whole family loved it and it is now securely in place in my “favourites” of my recipe book. I made a few slight changes to the original recipe by using 1% milk, low-sodium chicken broth and LIGHT Armstrong Old Cheddar.
Chicken, Broccoli & Cheddar Pot Pie
3 tbsp. salted butter
1 medium onion, finely chopped
1 small carrot, finely chopped
1 celery stalk, finely chopped
1/2 tsp dried thyme
1/4 tsp each salt and pepper
1/4 cup all-purpose flour
2 cups 1% milk
1 cup low-sodium chicken broth
2 1/2 cups small broccoli florets, blanched
2 cups shredded, cooked chicken (light and dark meat)
1 tbsp Dijon OR yellow mustard
2 cups LIGHT Armstrong Old Cheddar, grated
1 1/2 sheets pre-rolled puff pastry, thawed
1 egg, lightly beaten
Preheat oven to 425°F.
In large skillet, melt butter over medium heat. Add in finely chopped onion, carrot, celery, thyme, salt and pepper, and cook for 5 or 6 minutes (until vegetables are tender).
Sprinkle flour over the vegetables and cook while stirring, for approximately 1 minute. Gradually whisk in milk and chicken broth. Stir constantly and cook for 8 to 10 minutes or until mixture begins to simmer and thicken. Stir in broccoli, chicken, mustard and nutmeg; return to simmer. Remove from heat and stir in 1½ cups of the cheese.
Divide filling among six 1-cup ramekins; let cool slightly. Place pastry on lightly-floured surface and cut into six equal squares. Place one piece of pastry atop each ramekin, pressing gently to adhere. Beat egg with 1 tbsp (15 mL) water and brush lightly over the pastry. Cut two steam vents in the centre of each pie. Sprinkle the remaining cheese on top of the puff pastry.
Place ramekins on a parchment-lined baking sheet. Bake for 20 minutes, or until filling is bubbling and pastry is golden brown. Let stand for 5 minutes before serving.
Your family is sure to love this recipe full of cheesy goodness!! It’s so easy to make and the flavour is outstanding. The sauce inside these pot pies would even be great over pasta with some extra Armstrong Old Cheddar grated on top – delish!
Disclosure: I received product from Armstrong Cheese. All views and opinions expressed are genuine and my own.