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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.
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.
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.
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.
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.
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!
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
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.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, chopped
- kosher salt and black pepper
- 3 cups roughly chopped broccoli florets
- 1 cup cremini mushrooms, chopped (optional)
- 1 clove garlic, minced or grated
- 2 tablespoons fresh thyme leaves
- 1/4 teaspoon freshly grated nutmeg
- 1/4-1/2 teaspoon cayenne pepper
- 2 ounces cream cheese, at room temperature
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Havarti cheese
- 1 box frozen puff pastry, thawed
- 1 egg, beaten
- everything bagel spice, for sprinkling (optional)
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.
I had to make some substitutions based on what I had on hand (boxed pie crusts, subbed for Havarti) and added ham but turned out delicious! I’ll keep this recipe on hand for the future–it’s great that you can do some prep work beforehand and it comes together easily. I rolled out my pie crusts a bit for extra surface area and used a neat little hand pie press that I have 🙂
Hi Jess,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
These are nephew approved, and delish!
Hi Katie,
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan
These are amazingly delicious and a fun recipe to make! I have used this idea for both a weeknight dinner and entertaining!
Hey Rachel,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
Hi! These sound SOOO delicious! Is there something that can be substituted in place of the egg? We are egg-free in our household.
Hey there,
You could use butter in place of the egg. I hope you love this recipe, please let me know if you give it a try! xTieghan
Loved this recipe! Tasted fantastic and a real treat! Will definitely recommend!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
These were yummy. We served with a side of green beans for dinner. Delicious!
Hi there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! xTieghan
I have 3 girls who are obsessed with broccoli cheddar soup! Would love to make this as an appetizer for Thanksgiving. Do you think I could find some way to make these smaller so they are bite size? Maybe lining a mini muffin tin with a small puff pastry circle or would that be too hard to fill and top with more puff pastry?
Looks so good! Can’t wait to try this recipe. I’ve been looking for a good breadboard and I love the tablecloth as well. Where did you get them?
Hey Mo,
Thanks so much! Sorry, I don’t have a link for either, they are both vintage:) I hope you love the recipe, please let me know if you give it a try! xTieghan
Thanks, I will! 🙂
Could you make these using pie crust instead of puff pastry? And would you need to change the baking time?
Hey Zaheera,
Sorry I have not tried these with pie crust, it might be a little heavy, but you could certainly give it a try! I hope you love the recipe, let me know how they turn out! xTieghan
I’ve made these a handful of times and continuously come back to this recipe. So, so, so delicious! And everyone I’ve made them for always love them just as much. 🙂
Hey Ashley,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Perfect New Year’s delight. They were very easy and taste sooooo good. Perfect amounts of cheese, smoke, salt and flake. Paired with a big salad so we didn’t feel too bad about indulging in wine and sweets for the holiday!
Hey Marie,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Wow! These are amazing. I am a terrible cook so my husband usually does the cooking. I wanted to cook for him and googled fall reciepes. These looked so yummy! Easy to follow recipe. My husband can’t beleive how good a job I did. I surprised myself as well! Thanks for sharing. Can wait ti have leftovers for lunch!
I am so happy these turned out so amazing for you, Mary Grace! Thank you for trying them! xTieghan
I made these for dinner last night. I used the cheeses I had on hand so no havarti but cheddar and pepper jack instead. Also had some pancetta that I crisped up before cooking the onion. Those were the only modifications I made. Oh. My. Word. So good!!! Honestly exceeded my expectations. Could have eaten the whole tray of them! But instead I saved the leftovers in the freezer. Already getting excited to warm one (or 2) up for lunch!
I am so happy you loved this recipe, Heather!! Thank you so much for trying it! xTieghan
Oh my goodness! These were some of the most delicious things I’ve ever tasted. I loved them so much. They were pretty simple and didn’t take too long to make and just so, so good.
Thank you so much Samantha!! I am really glad this recipe turned out so well for you! xTieghan
My boyfriend is a truck driver and it is hard for hem drive and has tasty meals. So I make for him to take with him for the road. He warms them slightly in the microwave. He loves them! Thank you!
That is so sweet of you to do! I am really glad you both enjoy this recipe! Thank you so much Loreta!! xTieghan