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Cheesy Broccoli Potato Soup Pot Pie

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This Cheesy Broccoli Potato Soup Pot Pie combines the creamy comfort of cheesy broccoli potato soup with the flaky, golden crust of a classic pot pie. It’s a cozy, crowd-pleasing vegetarian dish perfect for chilly evenings or family gatherings.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 medium russet potatoes, peeled and diced (about 2 cups/280g)
  • 2 cups (about 150g) broccoli florets, chopped small
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) vegetable broth (or chicken broth if not vegetarian)
  • 1 cup (240ml) whole milk (or 2% or unsweetened almond milk)
  • 1 cup (110g) shredded sharp cheddar cheese
  • 1/2 cup (55g) shredded mozzarella cheese
  • 1/4 cup (60g) cream cheese, cubed (optional)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 sheet frozen puff pastry, thawed (or 1 homemade pie crust, rolled out)
  • 1 egg, beaten (for brushing the crust)

Instructions

  1. Preheat your oven to 400°F (200°C). Thaw the puff pastry if using frozen. Dice onion, carrot, celery, potatoes, and chop broccoli into small florets. Measure out all other ingredients.
  2. In a large saucepan or Dutch oven, melt butter over medium heat. Add diced onion, carrot, and celery. Sauté until onion is soft and translucent, about 5 minutes. Stir in minced garlic and cook another minute.
  3. Add diced potatoes and chopped broccoli. Season with salt and black pepper. Cook, stirring occasionally, for 4-5 minutes until veggies start to soften.
  4. Sprinkle flour over the veggies and stir constantly for about 2 minutes to coat everything.
  5. Slowly pour in vegetable broth, stirring to dissolve the flour. Bring to a gentle simmer. Cook for about 10 minutes, until potatoes are just fork-tender.
  6. Stir in milk, then add shredded cheddar, mozzarella, and cream cheese (if using) in small handfuls, stirring gently after each addition. Add dried thyme and smoked paprika. Taste and adjust salt and pepper. Let bubble for 3-5 minutes until thick and creamy.
  7. Pour the cheesy soup filling into a baking dish or ramekins. Roll out the puff pastry or pie dough to cover the dish with a little overhang. Drape pastry over the top and press edges to seal. Cut a few slits for steam to escape.
  8. Brush beaten egg over the pastry. Bake in the preheated oven for 25-30 minutes (20 if using ramekins), until the crust is puffed and deep golden brown and the filling is bubbling.
  9. Let the pot pie cool for 10-15 minutes before serving. Scoop into bowls and enjoy.

Notes

Add cheese in small handfuls to avoid clumping. Chop veggies evenly for even cooking. Don’t overcook potatoes on the stovetop—they finish in the oven. Keep puff pastry cold for best results. Tent with foil if crust browns too quickly. Let rest before serving for a thicker filling. Easily adapted for gluten-free or vegan diets.

Nutrition

Keywords: cheesy pot pie, broccoli potato soup, vegetarian comfort food, easy pot pie, broccoli cheese pie, family dinner, cozy recipes, puff pastry pot pie

Find it online: https://tastypierecipes.com/cheesy-broccoli-potato-soup-pot-pie-recipe-easy-comfort-food/