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Chicken Broccoli Pot Pie
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Prep Time:
10 minutes
Cook Time:
31 minutes
Total Time:
41 minutes
Creamy chicken and broccoli pot pie with Cheddar cheese for a delicious twist.
Ingredients:
  • 1 (14.1 ounce) package double-crust pie pastry, thawed
  • 1 carrot, chopped
  • 1 head fresh broccoli, chopped
  • 2 boneless chicken breast halves, cooked and chopped
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup shredded Cheddar cheese
  • 0.66666668653488 cup milk
  • 0.5 teaspoon salt
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C), then cozy up the bottom and sides of a 9-inch pie plate with one pie crust. Keep the second crust ready for later.
  • Set up a steamer in a saucepan with water just below the steamer. Bring to a boil. Steam broccoli and carrots with the lid on until tender yet firm, about 2 to 3 minutes.
  • Combine the cooked broccoli, carrots, chicken, condensed soup, cheese, milk, and salt in a large bowl. Spoon the mixture into the prepared pie crust. Top with the remaining pie crust, seal by fluting the edges, then make several slits in the top crust for steam to escape.
  • Bake until the crust turns a beautiful golden brown in the preheated oven for approximately 30 minutes.

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