Ingredients
4 tbsp. unsalted butter
2 garlic cloves, minced
1 large onion, chopped
1 c. chopped celery
kosher salt
Freshly ground black pepper
1/4 c. all-purpose flour, plus more for rolling out pie dough
1 1/2 c. low-sodium chicken broth
1 c. whole milk
1 c. grated sharp Cheddar
1 large head of broccoli, cut into bite-size florets
1/2 c. chopped parsley
1 pkg. store-bought pie crust, thawed in refrigerator overnight
1 egg, beaten with 1 tbsp. water
Preparation
Step 1Preheat oven 425 degrees F. In a large ovenproof skillet over medium heat melt butter and sauté garlic, onions, and celery until softened, 5 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Reduce heat to low and add flour; stir with a wooden spoon until flour is absorbed, about 1 minute. Stir in stock and milk; bring to a boil and simmer 5 minutes. Sauce should be reduced and thickened. Stir in cheese, when melted add broccoli and parsley.Step 2Sprinkle flour on counter and roll out pie dough. Using a sharp knife cut a circle of pastry 1/2" wider than the skillet. Lay pastry over the skillet; tuck pastry into the filling to cover it completely. Cut steam vents on top of pastry with a sharp knife. Brush pastry with egg wash. Step 3Place skillet on a rimmed sheet pan and bake until pastry is golden and filling is bubbly, 20 to 25 minutes. Serve immediately.
