If you're looking for a comforting dish that combines the flavors of tender chicken and vibrant broccoli, all encased in a golden, flaky crust, then look no further than this Chicken and Broccoli Pot Pie! This classic American recipe is not only a feast for the eyes but also a delightful way to warm your soul on chilly evenings. With just a handful of ingredients and a little bit of love, you can create a hearty meal that will have your family asking for seconds. Ready to impress your taste buds? Let’s dive into this scrumptious recipe that’s sure to become a favorite in your household!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets
- 1 cup cream of chicken soup
- 1 cup milk
- 1 teaspoon thyme
- 1 pie crust
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) to ensure it is hot when you are ready to bake the pot pie.
- In a large mixing bowl, combine the shredded cooked chicken, broccoli florets, cream of chicken soup, and milk. Stir until all ingredients are well mixed.
- Add the thyme, and season the mixture with salt and pepper to taste. Mix thoroughly to ensure the seasoning is evenly distributed.
- Roll out the pie crust on a lightly floured surface if necessary. You can use a store-bought crust or make your own. Ensure it is large enough to cover your pie dish.
- Place the bottom pie crust into a 9-inch pie dish, pressing it gently into the corners and up the sides.
- Pour the chicken and broccoli mixture into the pie crust, spreading it out evenly.
- Cover the filling with the top pie crust. You can either leave it whole or cut slits in the top to allow steam to escape. If using a whole crust, make sure to cut a few slits for ventilation.
- Trim any excess crust hanging over the edges, and crimp the edges of the pie crust to seal it. You can use a fork or your fingers to create a decorative edge.
- Place the pie on a baking sheet to catch any drips during baking, and then transfer it to the preheated oven.
- Bake the pot pie for 30-40 minutes or until the crust is golden brown and the filling is bubbling. Keep an eye on it, and if the edges brown too quickly, cover them with aluminum foil.
- Once baked, remove the pot pie from the oven and let it cool for about 10 minutes before slicing. This will help the filling set slightly and make it easier to serve.
- Serve warm and enjoy your delicious Chicken and Broccoli Pot Pie!
Tips
- Prep Ahead: To save time, you can prepare the chicken and broccoli mixture a day in advance. Just store it in the refrigerator and assemble the pie when you’re ready to bake.
- Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken or any cooked chicken you have on hand. It adds extra flavor and saves you time!
- Customize Your Veggies: Feel free to add other vegetables like carrots or peas for added color and nutrition. Just make sure they are cooked slightly before adding them to the filling.
- Crust Perfection: For a flaky crust, handle the dough as little as possible. If you’re using a store-bought crust, let it thaw completely before rolling it out.
- Watch the Bake: Keep an eye on the pie while it bakes. If the edges start to brown too quickly, cover them with aluminum foil to prevent burning.
- Let It Rest: Allow the pot pie to cool for about 10 minutes after baking. This helps the filling set and makes slicing easier.
- Serve with Style: Pair your Chicken and Broccoli Pot Pie with a simple side salad or some crusty bread for a complete meal that’s sure to satisfy!
Nutrition Facts
Calories: 185kcal
Carbohydrates: 13g
Protein: 13g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 25mg
