Super Easy Chicken Broccoli Pie
Discover comfort food at its finest with this Super Easy Chicken Broccoli Pie—a hearty, family-friendly dinner that’s as simple to make as it is satisfying to eat. This delicious savory pie combines tender shredded chicken, crisp broccoli florets, a creamy base of chicken soup and cheddar cheese, all encased in a flaky golden crust. With just 20 minutes of prep time and ready in under an hour, this recipe makes weeknight dinners a breeze without skimping on flavor. Perfect for colder months or as a comforting meal any time of year, it’s an ideal way to use up leftover chicken or showcase frozen pie crusts. Serve it warm with a side salad for a wholesome, crowd-pleasing meal that’s bound to become a household favorite.
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded or diced
- 1.5 cups Broccoli florets, chopped
- 2 pieces Frozen pie crusts (9-inch, unbaked, thawed if frozen)
- 1 can (10.5 oz) Cream of chicken soup
- 1.5 cups Shredded cheddar cheese
- 0.25 cups Milk
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 large Egg, beaten (for brushing crust)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine shredded chicken, chopped broccoli, cream of chicken soup, shredded cheddar cheese, milk, salt, and black pepper. Mix until well combined.
Place one of the thawed pie crusts into a 9-inch pie dish, pressing it gently to shape into the dish. Trim any overhanging edges if necessary.
Pour the chicken and broccoli filling mixture into the pie crust, spreading it evenly.
Carefully place the second pie crust over the top of the filling. Pinch the edges of the two crusts together to seal. Trim any extra dough, then crimp the edges with a fork for a decorative finish.
Cut a few small slits in the center of the top crust to allow steam to escape during baking.
Brush the top crust lightly with the beaten egg for a golden finish.
Place the pie on a baking sheet to catch any potential drips, then bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.5 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 279 mg | 21% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 378 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
