READY IN 40 mins

Chicken Pot Pie IV

Read Reviews (202)

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

Directions

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

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

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.

—Raea

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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.

—Susanne

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265 Ratings

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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!

—Mare

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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!

—LilSnoo

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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!

—feminiSh

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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!

—Elizabeth P

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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!

—BRANGIE

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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!

—Kendra

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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.

Nutritional Information

Chicken Pot Pie IV

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 595
Calories from Fat: 317

% Daily Value *
Total Fat 35.3g 54 %
Saturated Fat 11.6g 58 %
Cholesterol 81mg 27 %
Sodium 1035mg 41 %
Potassium 443mg 12 %
Total Carbohydrates 36.8g 12 %
Dietary Fiber 3.8g 15 %
Protein 32.1g 64 %
Sugars 3.1g
Vitamin A 48 %
Vitamin C 76 %
Calcium 27 %
Iron 34 %
Thiamin 32 %
Niacin 111 %
Vitamin B6 22 %
Magnesium 16 %
Folate 49 %

* 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.