Chicken - Broccoli Divan Pot Pie – a delicious recipe with chicken breast half, salt, pepper, condensed cream, broccoli florets, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 425u00b0F.
2
Prepare pie crust as directed on package for two crust pie using 9-inch pie pan.
3
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. If necessary break up any large pieces of broccoli with spoon. Stir in cheese, mayonnaise and mustard.
4
Spoon mixture into crust lined pan, top pie with second crust; seal edges and flute.
5
Bake at 425u00b0F for 25 to 35 minutes or until crust is deep golden brown, cover edge of crust with strips of foil after 15 minutes of baking to prevent excessive browning, let stand 10 minutes before serving.
455
kcal
Calories
26
g
Fat
2
g
Carbs
51
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (15 ounce) package pillsbury refrigerated pie crusts, 1 lb skinless chicken breast half, cut into 1/2 inch pieces, 1/4 teaspoon seasoning salt, 1/8 teaspoon pepper, and more.
Yes, Chicken - Broccoli Divan Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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