Lightened up healthy chicken pot pie made with a whole grain flaky crust and sauce made with almond milk & chicken broth instead of butter and cream!
Chicken Pot Pie Iv
• 92% would make again.
Recipe Summary Chicken Pot Pie Iv
Quick and easy chicken pot pie dish with cheese and broccoli.Ingredients | Chicken Pot Pie Filling
1 recipe pastry for a 9 inch double crust pie
1 carrot, chopped
1 head fresh broccoli, chopped
2 boneless chicken breast halves, cooked and chopped
1 (10.75 ounce) can condensed cream of chicken soup
⅔ cup milk
1 cup shredded Cheddar cheese
½ teaspoon salt
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.
Info | Chicken Pot Pie Filling
prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
6
Yield:
1 - 9 inch pie
TAG : Chicken Pot Pie Iv
Main Dish Recipes, Savory Pie Recipes, Pot Pie Recipes, Chicken Pot Pie Recipes,
Chicken Pot Pie Filling - This chicken pot pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling.
