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

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.