Chicken Pot Pie IV

Chicken Pot Pie IV

224

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

Ingredients

40 m servings 595 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 595 kcal
  • 30%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1035 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

224
  1. 295 Ratings

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Excellent! I baked it at 425 for 30 mins and it turned out great. To keep the bottom crust from being soggy I pierced it with a fork several times and baked it in the oven a few minutes before...

Excellent recipe! Easy to do, easy to tweak to your liking...I took some shortcuts...I used perdue shortcuts chicken...used frozen broccoli florets and chopped up...used bagged baby carrots I st...

This was delicious! I used the Campbell's cream of chicken & mushroom blend. The only thing I would suggest is lowering the heat (maybe 375* or 400*) and cooking it a bit longer. I noticed my pi...