Chicken Broccoli Pot Pie

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

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.
Chicken Broccoli Pot Pie
Chicken Broccoli Pot Pie
Chicken Broccoli Pot Pie
Chicken Broccoli Pot Pie
Chicken Broccoli Pot Pie

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

Categories

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