Chicken Broccoli Pot Pie

This chicken broccoli pot pie has a creamy filling with chunks of cooked chicken, fresh broccoli, and Cheddar for a winning combination of flavors.

• Preparation Time: 10 mins
• Cooking Time: 31 mins
• Total Time: 41 mins
• Calories: 595 Calories

Ingredients

• 1 cup shredded Cheddar cheese
• 1 (14.1 ounce) package double-crust pie pastry, thawed
• 1 carrot, chopped
• 2 boneless chicken breast halves, cooked and chopped
• 1 head fresh broccoli, chopped
• 1 (10.5 ounce) can condensed cream of chicken soup
• 0.5 teaspoon salt
• 0.66666668653488 cup milk

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust. Set second crust aside.

Step 2

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli and carrots, cover, and steam until tender but still firm, about 2 to 3 minutes.

Step 3

Mix cooked broccoli and carrots, chicken, condensed soup, cheese, milk, and salt together in a large bowl; spoon mixture into prepared pie crust. Cover filling with remaining pie crust; flute the edges to seal, then cut several slits in the top crust to allow steam to escape.

Step 4

Bake in preheated oven until crust is golden brown, about 30 minutes.