Recipe by Stephanie Collins
"Quick and easy chicken pot pie dish with cheese and broccoli."
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pastry for a 9 inch double crust pie
fresh broccoli, chopped
boneless chicken breast halves, cooked and chopped
1 (10.75 ounce) can
condensed cream of chicken soup
shredded Cheddar cheese
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.
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.
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!
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!
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!
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Pot Pie IV
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 317
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