25
Apr
Directions Preheat oven to 375F. Freeze your pot pie for later.
Add the chicken vegetables cheese and seasoned salt.
Chicken broccoli pot pie recipe. This Broccoli Chicken Pot Pie has a delicious buttery flaky crust and creamy savory filling packed with chicken and veggies. Its the perfect comfort food for cold nights and can be made ahead of time too. Gluten free grain free dairy-free option and kid approved.
Instructions Preheat the oven to 350F. Lightly spray a 9-inch deep dish pie dish with cooking spray. Fit one pie crust into the dish.
In a medium-size skillet over medium-high heat melt the butter. Cook the green onion just until softened around 1-2. Add the milk and cream cheese.
Stir in broccoli and chicken. Pour mixture into pie shell and top with remaining cheese. Put second pie crust on top and fold and crimp edges of the crusts to seal.
Cut 4 slits in the center of. Store any leftover cheddar broccoli chicken pot pie in airtight containers in the refrigerator for up to 3-5 days. Feel free to reheat portions in the microwave or in the oven at 350 degrees until heated through.
Freeze your pot pie for later. Ingredients cooking spray 4 cups diced deli rotisserie chicken 1½ cups shredded Mexican cheese blend 1 cup mayonnaise such as Hellmans 1 cup finely chopped broccoli florets ½ cup diced onion ⅓ cup finely chopped red bell pepper 2 cloves garlic minced 3 tablespoons slivered. In a small bowl combine 4 tablespoons melted butter 1 tablespoon thyme the garlic and rosemary.
Place 2 pieces of phyllo on a clean counter one on top of the other. Brush the melted garlic butter over the phyllo. Top with 2 more sheets of phyllo one on top of the other placing it slightly off-center.
Prepare pie crust as directed on package for two crust pie using 9-inch pie pan. Spray 12 inch skillet with nonstick cooking spray heat over medium-high heat until hot Add chicken. Sprinkle with seasoned salt and pepper cook until no longer pink stirring occasionally Add soup.
Mix well Add broccoli. Stir gently to mix bring to a boil stirring occasionally. Directions Preheat oven to 375F.
In large bowl combine first 5 ingredients. Prepare crust according to package directions for a 2 crust pie adding chicken mixture. Bake 45-60 minutes or until bubbly.
Let stand 10 minutes before serving. In a large saucepan melt butter. Stir in flour until smooth.
Gradually add broth and milk. Bring to a boil. Cook and stir for 2 min or until thickened.
Add the chicken vegetables cheese and seasoned salt. Top with puff pastry folding the excess pastry over itself. Brush reserved half and half over top of pastry.
Bake in preheated 400 oven for 35 to 40 minutes until puff pastry is golden brown cooking time may vary depending on your oven. Remove from oven and allow to sit for 5 minutes before serving. Once cheese has melted add chicken and broccoli.
Pour into pie crust and top with second pie crust. Preheat oven to 450 degrees F. Boil chicken until fully cooked.
Steam broccoli until tender. Mix together all the ingredients except pie crust egg whitesbutter and 12 cup of the shredded cheese in a bowl.