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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

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

  • 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.

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

Partner Tip

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

Nutrition Facts

595 calories; 35.3 g total fat; 81 mg cholesterol; 1035 mg sodium. 36.8 g carbohydrates; 32.1 g protein; Full Nutrition

Reviews (252)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/02/2007
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. Read More
(190)

Most helpful critical review

Rating: 2 stars
07/16/2009
All I have to say is it tasted like cream of chicken soup. I don't consider this cooking and I wish I could find a better pot pie recipe on this site. Read More
(16)
338 Ratings
  • 5 star values: 256
  • 4 star values: 70
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
06/02/2007
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. Read More
(190)
Rating: 5 stars
06/02/2007
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. Read More
(190)
Rating: 5 stars
01/29/2006
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 fresh...my first pot pie and hubby and baby girl LOVED it! Thanks for the great recipe! Read More
(164)
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Rating: 5 stars
01/16/2006
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! Read More
(105)
Rating: 5 stars
11/25/2007
I made this for tonight's dinner. I altered the recipe a bit though. I omitted the cheese (because I'm not a fan). In addition to the veggies I used one stalk of celery half a sweet potato and half a red onion. Instead of regular cream of chicken I used campbell's cream of chicken and herb. Also I used pre-cooked chicken strips. Then I topped it off with 1/2 cup of bisquick mixed with one egg and 2 tbs of water. It's beautiful! Read More
(48)
Rating: 5 stars
07/25/2006
What a great way to use up vegetables! I used a Pilsbury pie crust and thought it was delicious. Added 1 baked potato (peeled & cubed) & 1 stalk of chopped celery. Cooked at 350 for 60 minutes. My husband was working late so I kept his portion warm in the oven at 200. Can't wait to make this on a cool evening in the fall! Read More
(45)
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Rating: 5 stars
10/28/2002
This is an instant favorite in our home. I didn't have any chicken breast thawed out so I used a can of precooked chicken (10 oz I think) and it was perfect! You could also use left over turkey. Next time I will add a can of mixed veggies as well. Both my 3 yr old & 1 yr old ate a ton of this-NO left overs. I'll make two next time! Read More
(40)
Rating: 5 stars
03/26/2006
This pot pie was perfect. My husband raved about it as well! One note - I don't think it serves 6 unless you're having something along with the pie as that would be quite a small serving. We'll definitely make this again! Read More
(38)
Rating: 5 stars
04/19/2005
I used this pie crust: http://pie.allrecipes.com/az/BestEverPieCrust.asp?lnkid=563 and it was excellent. I highly recommend it. Read More
(38)
Rating: 5 stars
12/10/2006
A real family favorite! To cut time I used the mixed veggies in a bag. Super quick & easy! Read More
(35)
Rating: 2 stars
07/16/2009
All I have to say is it tasted like cream of chicken soup. I don't consider this cooking and I wish I could find a better pot pie recipe on this site. Read More
(16)