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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.



  • 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.


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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  1. 5 stars
    This recipe was excellent! I did run out of filling a bit though, I measured everything pretty precisely so I’m not sure quite what happened there. I think in the future I might do a bit more filling to compensate. I also wished the pies had been a touch bigger, and maybe making my own puff pastry is the answer there so I can have them be a touch larger without running out of space.

  2. 5 stars
    Just made these mini pies. They were delicious! I’ve never worked with puff pastry before so a video would’ve been a great help.

  3. 2 stars
    I followed the recipe. They looked amazing. They tasted eh. I would not make again. Bland flavor profile. I did like the puff pastry (always a good thing) and I love using everything spice.

  4. I measured everything carefully and even went a bit under on the broccoli since I was including mushrooms, and still ended up with about double the amount that could fit on the puff pastry. I used what I consider to be standard ~10”x10” sheets. Are there larger ones that should be used for this recipe?

    1. Hey Allison! I don’t think you did anything wrong. I usually have something leftover broccoli mix as well. I like to use it for lunch or to make sandwiches with the following day. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  5. 5 stars
    I finally made these yesterday, but I had to use frozen broccoli. I have recently learned that the best way to prepare frozen vegetables is to roast them! from their frozen state. I didn’t know if I could add a link here, but it is easily googled. It makes a world of difference even if it takes a little more time than the microwave. I roasted the chopped broccoli and then started making the filling. I ccoked the onions a little longer and then added the broccoli just to warm it up before adding the seasonings and cheese. I made 8 instead of 9. And, since I didn’t have everthing seasoning, I sprinkled a little Maldon salt on top before baking.

    These were delicious!! My son had 2 for dinner and we served it with a caprese salad.

    1. Hi Carol! I am so glad this recipe turned out so well for you! Thank you so much for trying it! xTieghan

  6. 4 stars
    Made these today and recommend following the recipe for the best outcome (no kidding, right?). I started off with the 9-square version and tried again with 4 squares per sheet of pastry and one with just folding over the sheet of pastry like a calzone… it made so many bc I have a tiny kitchen/was too lazy to roll out the first sheet of pastry. It is better when the filling to pastry ratio means you get a nice amount of broccoli with each bite. Not rolling out the smallest squares meant there was too much pastry per scoop of broccoli (my fault). I’d make this recipe again and either follow directions or use lager squares of pastry. ? Thanks!

    1. Hi Gregor! I am glad these turned out well for you, but I hope they turn out better the next time! Please let me know if there is anything I can help you with! xTieghan

  7. 5 stars
    This recipe is so delicious!
    Flaky buttery puff pastry and the filling is incredible – great broccoli and cheese flavor. It’s also pretty easy to make.
    I used the full 1/2 tsp. of the cayenne pepper and it gave just the right amount of subtle spicy kick
    I’m already thinking of other things I can make for filling these little puff pastries; Buffalo cauliflower, Mushroom something, etc

    1. Hi Tiffany! I am really glad this recipe turned out so well for you! Thank you so much for trying it! xTieghan

  8. 5 stars
    I wanted to say thank you for this recipe because A) it was delicious and B) it was the perfect thing to make for a date the other night. I have been seeing someone for a little bit and we finally decided to cook dinner together– these hand pies were so much fun to make, turned out delicious, and convinced him that I know my way around the kitchen (which I barely do). I hope that we keep seeing each other and working our way through your recipes 🙂

  9. 4 stars
    I made these tonight. So good on a cold day. Since I live alone, I froze some. Hope they thaw and warm well. One question when a recipe calls for fresh thyme, like in this one, do you include the stem or just use the leaves? Taking off just the leaves is a PAIN!

    1. Hey Susan, if the stem is delicate and can be easily chopped, I do include it. If the stem is woodsy and thicker (more like a twig), I use my fingers to scrape the leaves away from the stem, then discard the stem. Please let me know if you have any other questions. I so glad you love this recipe! Thank you!! xTieghan

  10. Thanks for the recipe! Wondering if you could prepare the broccoli mixture in advance? Thinking this might be slightly long for a weeknight meal, but if I could make the broccoli in advance it would work. If you did, would you add the cream cheese to the broccoli when it was hot, but add the other cheese when you’re assembling the pies?

    1. Hi there! You can actually fully assemble these, keep in the fridge or freezer, and then bake as directed before serving. That works wonderfully! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  11. 5 stars
    I made these last night and they were soooo good! I think the puff pastry I got wasn’t as big because I had a lot of filling left. We are going to put it in baked potatoes later this week.