Cheesy Broccoli and Chicken Pot Pie
Thursday, May 15th, 2008 09:11 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
forchancookieCheesy Broccoli and Chicken Pot Pie
INGREDIENTS:
* pie crust for 2 crust pie
* 1/4 cup butter
* 1/4 cup flour
* 1/4 tsp. pepper
* 1 tsp. poultry seasoning
* 1/2 cup chicken broth
* 3/4 cup milk
* 2 cup shredded cheddar cheese
* 2 cups chopped cooked turkey or chicken
* 2 cups cooked broccoli florets
PREPARATION:
Preheat oven to 425 degrees F. Line 9" pie pan with one of the pie crusts and set aside.
Melt butter in medium saucepan and add flour and pepper. Cook until this roux is bubbly, stirring constantly.
Add broth and milk, stirring constantly until mixture boils and thickens. Add poultry seasoning, cheese and stir until combined. Remove from heat and add chicken and broccoli. Pour into bottom crust. Top with second crust, cutting slits in top crust for steam to escape.
Bake at 425 degrees F for 30-40 minutes until crust is golden brown and filling bubbles. Let stand 10 minutes before serving.
Notes:
This pie is delicious! Don't count on leftovers, whatever you do. After four people were served, there's only one big slice left. I used a really flavorful cheddar and a really salty broth (I added chicken bullion to the water I boiled my chicken in) so it would lend flavor to the chicken and broccoli. It was sooo sooo gooood! Mmm! Everyone went back for seconds. I'm super happy with how this one turned out. Though, I think next time I might make a little more roux so it's a bit saucier. Either way, if you love chicken and broccoli and cheese, make this! You won't regret it.
INGREDIENTS:
* pie crust for 2 crust pie
* 1/4 cup butter
* 1/4 cup flour
* 1/4 tsp. pepper
* 1 tsp. poultry seasoning
* 1/2 cup chicken broth
* 3/4 cup milk
* 2 cup shredded cheddar cheese
* 2 cups chopped cooked turkey or chicken
* 2 cups cooked broccoli florets
PREPARATION:
Preheat oven to 425 degrees F. Line 9" pie pan with one of the pie crusts and set aside.
Melt butter in medium saucepan and add flour and pepper. Cook until this roux is bubbly, stirring constantly.
Add broth and milk, stirring constantly until mixture boils and thickens. Add poultry seasoning, cheese and stir until combined. Remove from heat and add chicken and broccoli. Pour into bottom crust. Top with second crust, cutting slits in top crust for steam to escape.
Bake at 425 degrees F for 30-40 minutes until crust is golden brown and filling bubbles. Let stand 10 minutes before serving.
Notes:
This pie is delicious! Don't count on leftovers, whatever you do. After four people were served, there's only one big slice left. I used a really flavorful cheddar and a really salty broth (I added chicken bullion to the water I boiled my chicken in) so it would lend flavor to the chicken and broccoli. It was sooo sooo gooood! Mmm! Everyone went back for seconds. I'm super happy with how this one turned out. Though, I think next time I might make a little more roux so it's a bit saucier. Either way, if you love chicken and broccoli and cheese, make this! You won't regret it.
