Description
This Chicken & Broccoli Pot Pie is a comforting, creamy dish combining tender shredded chicken, nutritious broccoli, and melted cheddar cheese all baked inside a flaky pie crust. With a rich Alfredo sauce base and rustic herb seasoning, it makes a perfect hearty meal for family dinners or cozy gatherings.
Ingredients
Scale
Filling
- 3 cups prepared shredded or chopped Makin’ Magic Chicken, thawed if frozen
- 2 cups frozen chopped broccoli
- 1½ cups shredded mild Cheddar cheese
- 1 (15-ounce) jar creamy Alfredo sauce
- 1 tablespoon Rustic Herb Seasoning
Pie Crust
- 1 (15-ounce) package refrigerated pie crust (2 crusts)
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure it reaches the right temperature for even baking when the pie is ready.
- Mix Filling: In a large bowl, combine the shredded chicken, frozen chopped broccoli, shredded Mild Cheddar cheese, creamy Alfredo sauce, and Rustic Herb Seasoning. Mix thoroughly until evenly combined to create a flavorful filling.
- Prepare Pie Crust: Follow the package directions on your refrigerated pie crust for making a two-crust pie, usually involving rolling out the bottom crust in the pie pan and trimming edges.
- Fill Pie: Pour the chicken and broccoli mixture evenly into the prepared bottom pie crust.
- Top and Bake: Place the second pie crust over the filling, sealing the edges according to the package instructions. Bake in the preheated oven for 45 to 60 minutes, until the filling is bubbly and the crust turns a golden brown color.
- Rest and Serve: Allow the pot pie to stand for 10 minutes after baking to let the filling set slightly before slicing and serving.
Notes
- Ensure chicken is fully thawed if using frozen before mixing with other ingredients.
- For a crispier crust, brush the top crust with an egg wash before baking.
- You can substitute fresh broccoli, steamed until tender, instead of frozen if preferred.
- This pot pie can be prepared ahead and refrigerated before baking; add a few extra minutes to the baking time if baking from chilled.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
