Chicken Pot Pie IV Recipe - Allrecipes.com
Chicken Pot Pie IV Recipe
  • READY IN 40 mins

Chicken Pot Pie IV

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 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.

 
Most Helpful Critical Review
Jul 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.

 
Jan 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!

 
Jan 15, 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!

 
Nov 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!

 
Jul 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!

 
Oct 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!

 
Mar 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!

 

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Nutrition

  • Calories
  • 595 kcal
  • 30%
  • Carbohydrates
  • 36.8 g
  • 12%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 35.3 g
  • 54%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 32.1 g
  • 64%
  • Sodium
  • 1035 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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