Chicken Pot Pie IV

Chicken Pot Pie IV

216 Reviews 23 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Stephanie Collins
Recipe by  Stephanie Collins

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 9 inch pie



  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.

Share It

Reviews (216)

Rate This Recipe


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 adding the filling. I brushed an egg wash on top and it was golden brown. I also added lemon pepper, garlic powder, a bit more salt and fresh ground pepper to the filling or it would have been a little bland.



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 steamed and chopped...cream of chicken w/herbs (as another reviewer did, great idea) tossed in half a can of diced new potatoes...used store brand pie crust...and after filling crust put one more layer of shredded cheddar before putting on the top crust. It came out phenomenal! Even better today than last night when it was first pot pie and hubby and baby girl LOVED it! Thanks for the great recipe!



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 pie was not quite hot in the middle, but the crust was getting really dark. I will definitely make this again!

More Reviews

Similar Recipes

Chicken Pot Pie III

Chicken Pot Pie III

Chicken Pot Pie I

Chicken Pot Pie I

Chicken Pot Pie I

Chicken Pot Pie I

Chicken Pot Pie VI

Chicken Pot Pie VI

Cheesy Chicken Pot Pie

Cheesy Chicken Pot Pie

Luscious Chicken Pot Pie

Luscious Chicken Pot Pie


Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Chicken Pot Pie VI


next recipe:

Chicken Pot Pie a la Jeremy and Jasmin