Broccoli Cheese Pie

Tuesday 5 March 2019

This tasty Vegetable Pie is actually something I baked way back in December.  I can't believe it has taken until now for me to share it with you!  My oven has been on the fritz again, and so I have been somewhat limited in what I can cook until it is fixed.  This time it is the thermostat.

It just keeps heating and heating and heating, without any shut off when the temperature you have it set to is reached. Not very ideal when it comes to baking anything!  They are supposed to come sometime today and sort it out.  Finger's crossed!

So, this is why I am showing you this recipe today.  I had forgotten all about it, and while I normally wouldn't share two recipes with broccoli in them two days in a row, this time it can't be helped! 

Hopefully I will be back tomorrow with something really new!  I have plans!  In the meantime, meet Broccoli Cheese Pie, which is a version of the Cauliflower cheese pie and is sure to convert even the biggest broccoli hater in your home to someone who at least is willing to tolerate it! 

And, if you are a person who happens to LOVE broccoli, as I am  . . .  then you are in for a real treat! 

This is kind of like a Broccoli Pot Pie, with a short crust bottom, and a puff pastry lid . . .  the filling is so simple to make.  Its just steamed broccoli mixed together with some herbed cream cheese, a tin of soup.

 You could use a a cream/bechamel sauce in its place if you wanted to.  I have a wonderful tutorial on making one of those here.

It works well either way.  Just stir the cream cheese, sauce and cheddar together and then fold in the broccoli.  Filling done.  Pop it between two crusts and bake.  Bob's your Uncle! 

Yield: 4

Broccoli Cheese Pie

If its between two crusts, I am in love with it.  I am a real pie lover and this is such a tasty pie the meat lovers in your house might not even miss the meat!


  • 1/2 of a 250g tub of Herb & Garlic Cream Cheese (1/2 cup)
  • 1 tin of  condensed cream of mushroom soup (10 ounce)
  • 125ml of hot chicken stock (1/2 cup)
  • 2 broccoli crowns, trimmed and broken into florets
  • salt and pepper to taste
  • 120g of strong cheddar cheese, grated (1 cup)
  • 1 sheet of all butter ready rolled short crust pastry
  • 1 sheet of all butter ready rolled puff pastry
  • 1 small free range egg yolk, beaten with a touch of water
  • flaked sea salt and coarsely ground black pepper


  1. Preheat the oven to 200*C/400*F/ gas mark 6.  Put a baking tray in the oven to heat.
  2. Cook the broccoli in a pot of lightly salted boiling water for about 5 minutes until crispy tender. Drain well.
  3. Return to the saucepan. Stir together the stock, soup and both the cream cheese and the cheddar. Pour over the broccoli and gently stir to combine.
  4. Line an oval pie dish with the short crust pastry, leaving an overhang. Pour the broccoli mixture into  the lined dish.  Brush the edge all the way around with a bit of the egg wash. Cover with the puff pastry pressing the edges together and sealing the filling inside.  Brush the surface of the pastry with the beaten egg.  Snip a few slits in the top with a pair of kitchen scissors to vent.
  5. Place onto the heated baking tray and bake on the bottom shelf of the oven for 30 minutes, until heated through, the bottom crust is cooked,  and the top pastry is puffed and golden brown.
  6. Spoon out  onto heated plates to serve. 
Created using The Recipes Generator

While I am perfectly happy to eat this all on its own, Todd likes any pie better if it is served with a pile of mash.  He is so, so, so British.  Chips are also a favourite!  Bon Appetit! 


  1. And very appropriate for British Pie Week. Hope you get your oven fixed.

    1. Thanks Jay, the engineer is supposed to come today! Fingers crossed! xo

  2. Me too! You need a good they know WHO YOU ARE?:):):):

    1. I told him that it was a stove which really got a good workout! He wasn't able to sort it today. The last engineer didn't order enough parts. Apparently it works on a computer board, and there is a fault in the design which means that the computer board is subjected to high temps and bound to fail. He has ordered the extra parts and should be back to hopefully fix it on Friday! (Fingers crossed) He says with any luck it should last us another 8 years, but eventually the same thing will probably happen. He is also going to put in a new element. I am hopeful! xo

  3. Would the bechamel sauce be used in place of the cream cheese and cream of mushroom soup?

    1. Absolutely Debbie! Sorry for my late response! I only just now got notification of your comment! xo

  4. I'd say the chicken stock disqualifies this recipe as vegetarian, though that is solved easily enough by substituting a vegetable broth.

    1. Quite right. I should have called it a vegetable pie not a vegetarian one! Sorry about that! -Marie

  5. Hi. It’s not vegetarian because it contains chicken stock.


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