Chicken Pot Pie IV

Chicken Pot Pie IV

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

40 m servings 595 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

Reviews

Read all reviews 232
  1. 306 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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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...

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 st...

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 pi...

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, a...

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 minute...

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 turk...

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. W...

I used this pie crust: http://pie.allrecipes.com/az/BestEverPieCrust.asp?lnkid=563 and it was excellent. I highly recommend it.

A real family favorite! To cut time, I used the mixed veggies in a bag. Super quick & easy!

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