Chicken Pot Pie IV
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Chicken Pot Pie IV
INGREDIENTS
- 1 recipe pastry for a 9 inch double crust pie
- 1 carrot, chopped
- 1 head fresh broccoli, chopped
- 2 boneless chicken breast halves, cooked and chopped
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2/3 cup milk
- 1 cup shredded Cheddar cheese
- 1/2 teaspoon salt
DIRECTIONS
- Preheat oven to 425 degrees F (220 degrees C).
- Steam carrots and broccoli in a covered pot for 3 minutes, until slightly tender but still firm.
- In a large bowl, mix together carrots, broccoli, chicken, soup, milk, cheese, and salt. Spoon mixture into pastry-lined 9 inch pie pan and cover with top crust. Seal edges and cut steam vents in top.
- Bake in preheated oven for 30 minutes, until golden brown.
FOOTNOTES
-
Wine Tip
-
Try with a California Chardonnay.
