Chicken: Chicken Pot Pie IV
INGREDIENTS
Servings: 1
pastry for a 9 inch double crust pie
carrot, chopped
fresh broccoli, chopped
boneless chicken breast halves, cooked and chopped
condensed cream of chicken soup
milk
shredded Cheddar cheese
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.
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