Chicken-Broccoli Pot Pie

From the Kitchen of Petra

This is one of Kevin’s favorites.  I love it because it’s nice and straightforward, not very expensive to make, and very, very tasty!

 

Ingredients:

15 oz. Pillsbury Refrigerated Pie Crusts
1 lb. boneless skinless chicken, cut into 1/2 inch pieces
¼ teaspoon seasoned salt
1/8 teaspoon pepper
10 ¾ ounce can condensed cream of chicken soup
14 ounce frozen 100% broccoli florets
4 ounce (1 cup) shredded cheddar cheese
¼ cup mayo
1 tablespoon Dijon mustard

Directions

1. Preheat oven to 425⁰F.
2. Prepare the pie crust according to package directions (this usually means the crust needs to sit out for about 15 minutes).  Then, take one roll and place it on the bottom of a pie pan, bringing it up the sides as much as possible.  Hold on to the second crust for now.
3. In greased 12 in. skillet on med-high heat, add chicken, seasoned salt and pepper.  Cook until no longer pink, stirring occasionally. 
4. Add soup and mix well. 
5. Add broccoli; stir gently.
6. Bring to boil.
7. Stir in cheese, mayo and mustard.
8. Spoon mixture into pie and add top crust.  Cut vents.  This means make a cross in the middle of the pie, about four or so inches for each slit.
9. Bake for 25 to 35 minutes until crust is a deep golden brown.  After first 15 minutes, put foil over the pie.  This prevents the crust from getting too browned.
10. Let stand 10 minutes before serving.

 Serves 4-6; 1 hour