Cindy'S Chicken Pot Pie
Cindy's Chicken Pot Pie offers a hearty, comforting blend of tender chicken, fresh broccoli, and creamy vegetables enveloped in flaky pie shells. Perfect for family dinners or cozy gatherings, it combines savory flavors with a satisfying texture that everyone will enjoy.
Ingredients
Instructions
- Boil the chicken and remove the bones, pulling off the meat.
- Cook two packages of chopped broccoli according to package directions.
- Layer cooked broccoli, shredded chicken, salt, pepper, and Parmesan cheese in the pie shells.
- Repeat the layering process to create two layers in each pie.
- Melt the margarine and mix with the cream of chicken soup, Veg-All, and drained chicken.
- Pour the mixture over the layered ingredients in the pie shells.
- Bake in a preheated 350°F oven for 45 minutes or until bubbly and golden.
Tips & Substitutions
For a creamier filling, consider adding a splash of milk or sour cream to the soup mixture. You can also substitute the Veg-All with fresh mixed vegetables like peas and carrots if you prefer. If you're short on time, rotisserie chicken is a great shortcut for the shredded chicken. This recipe is reminiscent of other comforting American recipes like Quick And Easy Pot Pie.
Serving Suggestions
Serve this delicious chicken pot pie with a side salad or some crusty bread for a complete meal. A light Chicken And Fruit Salad can be a refreshing pairing to balance the richness of the pie. For a cozy dinner, consider enjoying it with a glass of white wine.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave or cover the pie with foil and warm it in the oven at 350°F until heated through. This will help maintain the flaky crust.
Nutrition & Diet Analysis (per serving)
Each serving of Cindy'S Chicken Pot Pie contains roughly 996 calories, with 3g protein, 4g carbohydrates, and 110g fat. Note that it is relatively high in sodium, at 1209mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chicken pot pie ahead of time?
Yes, you can prepare the filling and assemble the pie a day in advance. Just cover it tightly and store it in the refrigerator. When ready to bake, you may need to add a few extra minutes to the baking time if it's starting from cold.
What can I use instead of cream of chicken soup?
If you want a healthier alternative, you can make your own cream sauce using butter, flour, and chicken broth. Alternatively, cream of mushroom soup or even a homemade béchamel can work well in this recipe.
Is it possible to freeze chicken pot pie?
Absolutely! You can freeze the assembled pie before baking. Just wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to three months. Bake from frozen, adding about 15 minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).