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Cheesy Chicken Pot Pie With Broccoli

Cheesy Chicken Pot Pie With Broccoli

  • Serves 4
  • Prep time 15 minutes
  • Cook time 45 minutes (+ 25 minutes to reheat)

Ingredients

  • Poulet cuit
    500 ml (2 cups) of cooked chicken, diced
  • Brocoli
    375 ml (1 1/2 cups) of broccoli, cut into small florets
  • Crème de brocoli condensée
    2 cans (284 ml each) de condensed cream of broccoli soup
  • Pâte à tarte
    250 g (about 1/2 lb.) of pie dough
  • Cheddar râpé
    375 ml (1 1/2 cups) of cheddar, shredded

Also needed

  • 3 green onions, chopped

Optional

  • 60 ml (1/4 cup) of parsley, chopped

Steps

  1. Preheat the oven to 190°C (375°F).
  2. In a bowl, mix the chicken with the broccoli, cream of broccoli soup, green onions, and parsley if desired.
  3. On a floured surface, roll out the dough into a circle, 30 cm (12 in.) in diameter.
  4. Place the dough circle into a pie pan, 20 cm (8 in.) in diameter. Pour the prepared chicken into the dough and cover with cheese.
  5. Bake for 45 to 50 minutes.
  6. Remove the dish from the oven and let it cool slightly on the counter, then refrigerate to cool completely.
  7. Place the pot pie in a large airtight bag. Remove the air from the bag and seal it. Place the bag in the freezer.
  8. The night before your meal, let the pot pie thaw out in the refrigerator.
  9. When ready to eat, preheat the oven to 180°C (350°F).
  10. Reheat the pot pie in the oven for 25 to 30 minutes.

Side dish idea

Tomato Salad With Sunflower Seeds

In a salad bowl, mix 125 ml (1/2 cup) of sweet onion vinaigrette with 30 ml (2 tbsp) of chopped basil, 12 cocktail tomatoes of various colours, cut into quarters, 45 ml (3 tbsp) of sunflower seeds and 1/4 of a cucumber cut into half circles.



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