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Switching things up today with these Flaky Broccoli Cheddar Soup Mini Pies. Kind of like broccoli cheddar soup meets savory flaky pastries…so darn easy and so darn delicious. Flaky puff pastry dough filled with broccoli and sharp cheddar cheese, then baked to golden perfection. Simple, but SO GOOD. The perfect weeknight dinner with a caesar salad side. Or incorporate these fun pastries into your next dinner party menu.

overhead close up photo of Flaky Broccoli Cheddar Soup Mini Pies

These are all of my favorite things stuffed into a cute little handheld pie, and wow they are so good. Typically I reserve Monday recipes for quick and easy family-style dinners, but I really felt like switching it up today. I’ve definitely hit that mid to late winter slump. I’ve found myself in need of a change from the typical Monday night dinner. Enter these fun little broccoli cheddar “soup” mini pies.

They taste just like a bowl of warming broccoli cheddar soup, but in the form of a buttery flaky pastry stuffed with cheesy broccoli goodness. Honestly, these are so good, possibly even better than broccoli cheddar soup itself. Well, maybe, I think it just depends on the mood you’re in. If it’s cold and snowing, I’d go for a good bowl of broccoli cheddar, but if I’m longing for spring days, I would make these.

Either way, all things broccoli cheddar are delicious, and these little pies are just a new twist on the classic everyone loves. I’m finding them to be the perfect in-between winter and spring recipe.

raw broccoli

Here are the details.

The inspiration for these pies came from a recipe I shared years and years ago. It required hours of work, making a full batch of broccoli cheddar soup first, and was very involved. These pies are the super simple version, and they’re just as good, if not better.

I thought long and hard about how to make these pies taste like soup, but still keep the process simple and straight forward. First things first, thaw a box of store-bought puff pastry. I always keep puff pastry in the freezer for easy weeknight dinners or last-minute appetizers. You can thaw the pastry in the fridge for a few hours or on the counter for an hour or so. Ideally, thaw in the fridge for the best results. But I will not lie, I’m almost always pulling the pastry out of the freezer about an hour before. Just not much of a planner I guess when it comes to cooking.

For the filling, you’ll need lots of broccoli and lots of cheddar cheese, obviously. Cook the broccoli up in a skillet until it gets a little charred. I then add in all the flavors and herbs I use to make broccoli cheddar soup, like fresh thyme and a pinch of nutmeg.

overhead prep photo of Flaky Broccoli Cheddar Soup Mini Pies before baking

Once the broccoli is cooked, simply toss it with a mix of cream cheese, cheddar, and Havarti cheese. The cream cheese keeps the pies incredibly creamy, just like a bowl of broccoli cheddar. The cheddar adds a nice sharp flavor, while the Havarti adds a buttery creaminess. Both would be delicious on their own, but I love pairing them together for a sharp, buttery, and creamy cheesy flavor.

Stuff the broccoli filling in between sheets of puff pastry, top with a bit of additional cheddar cheese, then bake. Simple and easy. While the pies bake your kitchen will be filled with the wonderful smells of all things broccoli cheddar. It’s so very good.

overhead close up photo of Flaky Broccoli Cheddar Soup Mini Pies

That final finishing touch.

I sprinkled half of my pies with everything bagel spice, which is delicious, but also not completely needed. I loved both versions, so use the everything spice if you’d like, these are great with or without!

What you must do, however, is sprinkle with fresh thyme and flaky salt just after these come out of the oven. It’s the best finishing touch.

overhead photo of Flaky Broccoli Cheddar Soup Mini Pies

So how do you serve these?

I love the idea of serving these up as a non-traditional Monday dinner paired with my kale caesar salad or wintery citrus salad. Delicious.

The added bonus is that these little pies make for a delicious lunch the following day. Love a recipe that doubles as dinner one night and lunch the next. Or? Serve these up as an appetizer at your next gathering. These would be perfect for the upcoming spring holidays…hello to St.Patrick’s Day and Easter too!

overhead photo of Flaky Broccoli Cheddar Soup Mini Pies torn in half to expose the filling

Looking for other broccoli cheddar recipes? Here are my top three favorites.

Broccoli Cheddar Chicken and Rice Casserole

Homemade Broccoli Cheddar Cobbler

Instant Pot Broccoli Cheddar and Zucchini Soup. 

Lastly, if you make these flaky broccoli cheddar soup mini pies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Extra Flaky Broccoli Cheddar Soup Mini Pies

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 9 Pies
Calories Per Serving: 445 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. 
    2. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onion and cook 5 minutes, until softened. Add the broccoli, mushrooms (if using), and season with salt and pepper. Continue cooking another 5-10 minutes or until the broccoli begins to char. Add the garlic, thyme, nutmeg, and cayenne, cook another minute. Remove from the heat.
    3. Stir in the cream cheese, 1 cup cheddar, and Havarti cheese.
    4. Lay the pastry sheets flat on a clean, floured surface. Gently roll the sheets out to stretch slightly. Cut each sheet into 9 squares. Evenly divide the broccoli filling among half of the squares, leaving a 1/4 inch border around the edges. Brush the edges with egg. Lay the remaining 9 squares over the filling and seal the edges by crimping with the back of a fork. 
    5. Place the squares on the prepared baking sheet and brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Sprinkle with the remaining 1/2 cup cheddar cheese and the everything spice, if desired. Transfer to the oven and bake for 20-25 minutes or until golden brown.
    6. Serve warm, topped with additional thyme.

Notes

To Make Ahead: these can be fully assembled through step 4 and then either kept in the fridge until ready to bake or frozen (uncooked). To bake the pies from frozen, bake an additional 10-15 minutes.
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Comments

  1. 5 stars
    Absolutely love them!! I made them tonight to use tomorrow. You did not say if you can reheat them….I hope so otherwise my guests are going to miss out on something special.

    1. Hey Barbara,
      Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! I have never tried reheating them….Happy Thanksgiving! 🦃

  2. How long will these keep in the fridge prior to baking? I was hoping to make them through step 4 today (Tuesday) and then keep them in the fridge until Thursday (Thanksgiving) and bake them on Thursday.

    1. Hey Morgan,
      That will be just fine for you to do, if you are worried at all, just pop them in the freezer:) I hope you love this recipe! Happy Thanksgiving! xT

  3. I’m having a soup tasting party for about 6 ladies next week and was looking for something a little different to add to it that would give texture, taste and beautiful presentation. I’m so glad I remembered I had saved this recipe! These will be perfect as one of my 3 soup courses. I’m going with a simple arugula and pear salad with a vanilla fig dressing topped with maple scented toasted pecans. Thanks again for another sure-to-be-winner!

    1. Hi Terri,
      Awe, this sounds like so much fun! Thanks for sharing with others, I hope you all have a great night! xT

  4. 5 stars
    These are delicious, but the nutmeg was overpowering to me so I would add different spices next time. Thanks for sharing!

  5. 5 stars
    Another winner! I added cubed cooked chicken since I happened to have some in the freezer, and they tasted amazing. I love that many of your recipes are both tasty and easy, since I don’t really want to spend hours in the kitchen. (I will confess that I usually use dried herbs rather than fresh, but it doesn’t seem to detract from the taste.)

    1. Hey Tina,
      Happy Sunday! 🎃 So glad to hear that this recipe was a hit, thanks a lot for making it and sharing your feedback! xx

  6. 5 stars
    Loved these! Such a different take on broccoli cheddar soup and your traditional puff pastry fillings.
    Made my first batch and making my second later this week to store some in the freezer.
    Thank you fir creating this!

    1. Hey Christine,
      Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx

  7. So good! I swapped out the mushrooms for a red bell pepper, and used another white cheese instead of the havarti which I had on hand. I baked 2 of them right away to try and put the rest in the freezer for a weekday dinner – fingers crossed the frozen version cooks up just as well!

    1. Hey Corine,
      Happy Wednesday!? Thanks so much for making this recipe and sharing what worked well for you, I am so glad it was a tasty one! xxT

  8. 5 stars
    I made these tonight and we loved them! I used sliced havarti since it’s all I could find and the Mexican cheese blend from Costco since it’s what I had too. It was so easy and delicious.

    1. Hey Alyssa,
      Thanks so much for your comment and sharing your feedback! I am glad that this recipe was enjoyed, thanks for trying it out! xTieghan

  9. Made these tonight and they were wonderful. Did mozzarella instead of Harvati because that’s what I had. Added a bit more cream cheese. Didn’t have thyme, did oregano instead. Did fresh broccoli and glad that I did. Would high recommend these.

    1. Hey Katie,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT