Chicken Broccoli Pot Pie

Name: Chicken Broccoli Pot Pie
Total time: 41
Yield: 6
Ingredients: 1 (14.1 ounce) package double-crust pie pastry, thawed; 1 carrot, chopped; 1 head fresh broccoli, chopped; 2 boneless chicken breast halves, cooked and chopped; 1 (10.5 ounce) can condensed cream of chicken soup; 1 cup shredded Cheddar cheese; 0.66666668653488 cup milk; 0.5 teaspoon salt

Recipe by Stephanie Collins from allrecipes.com

41 Mins.

Ingredients

6 servings

•

1 (14.1 ounce) package double-crust pie pastry, thawed
•

1 carrot, chopped
•

1 head fresh broccoli, chopped
•

2 boneless chicken breast halves, cooked and chopped

•

1 (10.5 ounce) can condensed cream of chicken soup
•

1 cup shredded Cheddar cheese
•

0.66666668653488 cup milk
•

0.5 teaspoon salt

Instructions

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. Set second crust aside.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli and carrots, cover, and steam until tender but still firm, about 2 to 3 minutes.
Mix cooked broccoli and carrots, chicken, condensed soup, cheese, milk, and salt together in a large bowl; spoon mixture into prepared pie crust. Cover filling with remaining pie crust; flute the edges to seal, then cut several slits in the top crust to allow steam to escape.
Bake in preheated oven until crust is golden brown, about 30 minutes.