Chicken Broccoli Pot Pie
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
- ⅔ cup milk
- ½ teaspoon salt
Shop ingredients
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Instructions
- 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.
- 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.
- 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.
- Bake in preheated oven until crust is golden brown, about 30 minutes.
Source
Original recipe: View Original
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