Chicken Pot Pie IV recipe

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Ingredients

1 recipe pastry for a 9 inch double crust pie
1 carrot, chopped
1 head fresh broccoli, chopped
2 boneless chicken breast halves, cooked and chopped
1 (10.75 ounce) can condensed cream of chicken soup
⅔ cup milk
1 cup shredded Cheddar cheese
½ teaspoon salt

Nutrition Info

594.6 calories
carbohydrate: 36.8 g
cholesterol: 81 mg
fat: 35.3 g
fiber: 3.8 g
protein: 32.1 g
saturatedFat: 11.6 g
servingSize: -
sodium: 1035.5 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Steam carrots and broccoli in a covered pot for 3 minutes, until slightly tender but still firm.

  3. In a large bowl, mix together carrots, broccoli, chicken, soup, milk, cheese, and salt. Spoon mixture into pastry-lined 9 inch pie pan and cover with top crust. Seal edges and cut steam vents in top.

  4. Bake in preheated oven for 30 minutes, until golden brown.

Recipe Yield

1 - 9 inch pie

Recipe Note

Quick and easy chicken pot pie dish with cheese and broccoli.

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