A creamy and cheesy pot pie filled with tender chicken, broccoli, and sharp cheddar cheese, baked under a golden, flaky crust for a comforting meal.

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Preheat oven to 400°F (200°C).
In a skillet over medium heat, melt butter. Add diced onion and cook until soft, about 5 minutes.
Add garlic and cook for 1 more minute.
Stir in flour and cook for 1-2 minutes to form a roux.
Gradually whisk in milk and chicken broth. Cook, stirring, until thickened, about 5-7 minutes.
Season with salt, pepper, and paprika if using.
Stir in chicken, broccoli, and cheddar cheese. Remove from heat.
Place one pie crust in a 9-inch pie dish. Pour filling into the crust.
Top with the second crust, seal edges, and cut slits in the top to vent steam.
Brush with beaten egg.
Bake for 30-35 minutes or until crust is golden and filling is bubbly.
Let sit 10 minutes before serving.

You can use rotisserie chicken for convenience.
Frozen broccoli should be thawed and drained before using.
To avoid soggy crust, pre-bake the bottom crust for 5 minutes before adding filling.