Chicken Broccoli Pot Pies Recipes

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CHICKEN POT PIE IV



Chicken Pot Pie IV image

Quick and easy chicken pot pie dish with cheese and broccoli.

Provided by Stephanie Collins

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 40m

Yield 6

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 594.6 calories, Carbohydrate 36.8 g, Cholesterol 81 mg, Fat 35.3 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.6 g, Sodium 1035.5 mg, Sugar 3.1 g

IMPOSSIBLY EASY CHICKEN AND BROCCOLI PIE



Impossibly Easy Chicken and Broccoli Pie image

Frozen broccoli provides a simple addition to this impossibly easy chicken pie - a cheesy flavorful dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 7

Number Of Ingredients 9

2 cups Frozen Broccoli Cuts, thawed, drained
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup cut-up cooked chicken or 2 cans (5 oz each) chunk chicken, well drained
1 medium onion, chopped (1/2 cup)
1/2 cup Original Bisquick™ mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
  • In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
  • Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 220, Carbohydrate 11 g, Cholesterol 105 mg, Fiber 1 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 500 mg

IMPOSSIBLY EASY MINI CHICKEN AND BROCCOLI PIES



Impossibly Easy Mini Chicken and Broccoli Pies image

Serve this savory pie loaded with chicken and broccoli - a tasty dinner for your family made using Original Bisquick® mix.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1 cup frozen chopped broccoli, thawed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
  • In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken-broccoli mixture. Spoon 1 tablespoon baking mixture onto chicken-broccoli mixture in each muffin cup.
  • Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Nutrition Facts : Calories 280, Carbohydrate 11 g, Cholesterol 130 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Mini Pies), Sodium 510 mg, Sugar 3 g, TransFat 1/2 g

CHICKEN & BROCCOLI POT PIE



Chicken & Broccoli Pot Pie image

Help satisfy your family's appetites when you make our Chicken-Broccoli Pot Pie. Perfect for cooler weather, one slice of this creamy, cheesy Chicken-Broccoli Pot Pie will deliver all the warmth and heartiness you like.

Provided by My Food and Family

Categories     Home

Time 1h30m

Number Of Ingredients 7

1 pounds chicken breasts
1 bags broccoli
1 cans cream of chicken
0.5 cups water
2 units readymade pie crusts
1 units eggs
2 cups cheddar cheese

Steps:

  • Preheat oven to 450 degrees F. Boil chicken until fully cooked. Steam broccoli until tender. Mix together all the ingredients except pie crust, egg whites/butter, and 1/2 cup of the shredded cheese in a bowl.
  • Spray pie pan with non-stick cooking spray if your pan is not non-stick. Lay 1st pie crust in pie pan. Pour mixture into pie crust. Sprinkle 1/2 cup of shredded cheese on top of mixture. Lay 2nd pie crust on top of mixture and seal sides. Poke a few holes into top crust. Brush crust with egg whites or butter (optional).
  • Bake for 45 minutes to 1 hour until crust is golden brown.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

EASY CHICKEN & BROCCOLI POT PIE



Easy Chicken & Broccoli Pot Pie image

My sister doesn't like a traditional potpie so I came up with this recipe for her. Note: I use the canned chicken in this recipe but I couldn't get the ingredients finder to recognize it.

Provided by FDADELKARIM

Categories     Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

2 (10 ounce) cans boneless skinless chicken breasts, drained & rinsed
1 (10 1/2 ounce) can low-sodium cream of chicken soup
1 (10 1/2 ounce) can low-sodium cream of mushroom soup
1 (15 ounce) canned diced potatoes, drained & rinsed
1 -1 1/2 cup frozen chopped broccoli, thawed
1 1/4 cups almond milk
3/4 cup shredded 2% cheddar cheese
1/4-1/2 teaspoon black pepper
1/4-1/2 teaspoon onion powder
1/4 teaspoon garlic powder
salt, to taste
1 cup almond milk
2 egg whites
1 1/2 cups Bisquick baking mix
1/2 teaspoon italian seasoning

Steps:

  • Preheat oven to 400 degrees. Mix the ingredients together for the biscuit mixture, set aside.
  • Combine the soups, milk, spices, broccoli, potatoes & chicken in large bowl. Pour the filling in the pan then top with the bisquick mixture.
  • Bake 30-35 minutes or until the top turns golden and filling is completely heated through.

Nutrition Facts : Calories 299.8, Fat 9.4, SaturatedFat 2.8, Cholesterol 52.5, Sodium 939.5, Carbohydrate 29.5, Fiber 2.6, Sugar 4.2, Protein 23.5

PUFF PASTRY CHICKEN 'N BROCCOLI POT PIE



Puff Pastry Chicken 'N Broccoli Pot Pie image

A wonderful main meal that is simple to toss together. A puff pastry pie filled with chicken, broccoli, red pepper, onion, dill, slivered almonds and a few more ingredients with mayo holding it all together. Have recipe cards ready for your guests, because they will want the recipe!

Provided by Sandie

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 1h5m

Yield 12

Number Of Ingredients 14

cooking spray
4 cups diced deli rotisserie chicken
1 ½ cups shredded Mexican cheese blend
1 cup mayonnaise (such as Hellman's®)
1 cup finely chopped broccoli florets
½ cup diced onion
⅓ cup finely chopped red bell pepper
2 cloves garlic, minced
3 tablespoons slivered almonds
3 tablespoons chopped fresh dill
1 (17 ounce) package frozen puff pastry, thawed
1 egg
1 teaspoon water
1 pinch salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray bottom and sides of a 9x13-inch baking pan with cooking spray.
  • Combine chicken, Mexican cheese blend, mayonnaise, broccoli, onion, red bell pepper, garlic, almonds, and dill in a large bowl.
  • Roll pastry sheets on a floured surface until all sides measure 3 inches longer than the bottom of the prepared pan. Place 1 sheet on the bottom of the pan and against the sides. Pour the chicken filling evenly over the bottom crust. Top with the second crust, folding the ends between the pan and the bottom crust. Pinch crusts together to seal.
  • Beat egg with water and salt in a bowl; brush mixture over the top crust. Cut vents into the top for steam to escape.
  • Bake in the preheated oven until golden brown on top, about 30 minutes.

Nutrition Facts : Calories 611.1 calories, Carbohydrate 21.2 g, Cholesterol 96.4 mg, Fat 46.8 g, Fiber 1.2 g, Protein 26.3 g, SaturatedFat 12.9 g, Sodium 411.4 mg, Sugar 1.2 g

CHICKEN - BROCCOLI DIVAN POT PIE



Chicken - Broccoli Divan Pot Pie image

Make and share this Chicken - Broccoli Divan Pot Pie recipe from Food.com.

Provided by lilkittykt

Categories     Savory Pies

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

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
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) package green giant select frozen broccoli florets
4 ounces shredded cheddar cheese (1 cup)
1/4 cup mayonnaise
1 tablespoon Dijon mustard

Steps:

  • Heat oven to 425°F.
  • 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. If necessary break up any large pieces of broccoli with spoon. Stir in cheese, mayonnaise and mustard.
  • Spoon mixture into crust lined pan, top pie with second crust; seal edges and flute.
  • Bake at 425°F 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.

Nutrition Facts : Calories 626.1, Fat 36.9, SaturatedFat 13.1, Cholesterol 70.3, Sodium 1071.4, Carbohydrate 44.8, Fiber 2.8, Sugar 4.9, Protein 28.6

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