Chicken Broccoli Pot Pie

Name: Chicken Broccoli Pot Pie
Prep time: 10 min
Cook time: 31 min
Total time: 41 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 whole Broccoli; 1 whole Carrot; 2 whole Chicken Breast; 1 whole Cream of Chicken Soup; 2 cups Milk; 1 whole Pie Crust; 0.5 tsp Salt; 1 cup Shredded Cheddar Cheese

Dinner 🍽️Lunch 🥪 American High-Protein 💪Sugar-Free Halal 🕌Comfort-Food

Chicken Broccoli Pot Pie wraps tender chicken, crisp-tender broccoli, and melted Cheddar in a golden, flaky double crust. The filling is rich and savory from condensed chicken soup and milk, with a comforting, homestyle flavor perfect for a cozy weeknight dinner or sharing on a cool evening.

Prep10 mins
Cook31 mins
Serves6
DifficultyEasy

1

Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust, and set the second crust aside.
2

Place a steamer insert in a saucepan and add water to just below the steamer’s bottom. Bring the water to a boil. Add the broccoli and carrots, cover, and steam until tender but still firm, about 2 to 3 minutes.
3

Combine the cooked broccoli and carrots, chicken, condensed soup, cheese, milk, and salt in a large bowl; spoon the mixture into the prepared pie crust. Cover the filling with the remaining pie crust; crimp the edges to seal, then cut several slits in the top crust to let steam escape.
4

Bake in the preheated oven until the crust is golden brown, about 30 minutes.