Name: Chicken Broccoli Pot Pie
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Double-crust pie pastry, thawed - 1 (14.1 ounce) package; Carrot, chopped - 1; Fresh broccoli, chopped - 1 head; Boneless chicken breast halves, cooked and chopped - 2; Condensed cream of chicken soup - 1 (10.5 ounce) can; Shredded Cheddar cheese - 1 cup; Milk - ⅔ cup; Salt - ½ teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Broccoli Pot Pie

1. Double-crust pie pastry, thawed - 1 (14.1 ounce) package

2. Carrot, chopped - 1

3. Fresh broccoli, chopped - 1 head

4. Boneless chicken breast halves, cooked and chopped - 2

5. Condensed cream of chicken soup - 1 (10.5 ounce) can

6. Shredded Cheddar cheese - 1 cup

7. Milk - ⅔ cup

8. Salt - ½ teaspoon

How to cook deliciously - Chicken Broccoli Pot Pie

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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