A wonderful main meal that is simple to toss together. A puff pastry pie filled with chicken, broccoli, red pepper, onion, dill, slivered almonds and a few more ingredients with mayo holding it all together. Have recipe cards ready for your guests, because they will want the recipe!


Recipe Summary

30 mins
1 hr 5 mins
35 mins
1 9x13-inch pie


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Spray bottom and sides of a 9x13-inch baking pan with cooking spray.

  • Combine chicken, Mexican cheese blend, mayonnaise, broccoli, onion, red bell pepper, garlic, almonds, and dill in a large bowl.

  • Roll pastry sheets on a floured surface until all sides measure 3 inches longer than the bottom of the prepared pan. Place 1 sheet on the bottom of the pan and against the sides. Pour the chicken filling evenly over the bottom crust. Top with the second crust, folding the ends between the pan and the bottom crust. Pinch crusts together to seal.

  • Beat egg with water and salt in a bowl; brush mixture over the top crust. Cut vents into the top for steam to escape.

  • Bake in the preheated oven until golden brown on top, about 30 minutes.

Cook's Notes:

Two teaspoons dried dill can be substituted for the fresh dill.

If not baking right away, refrigerate the pie right after brushing with the egg wash.

Nutrition Facts

611 calories; protein 26.3g; carbohydrates 21.2g; fat 46.8g; cholesterol 96.4mg; sodium 411.4mg. Full Nutrition