Yield: 3-4
Brian Carson
Chef
00:25
Prep
00:60
Cook
00:25
Total Time
Ingredients & Directions
Directions
Broccoli, Chicken, and Cheese Pie
6 cups
Water
1 bag
Frozen Springer Mountain Farms Chicken Tenders, fully thawed
2 cups
Broccoli florets, frozen or freshly blanched
2 cups
Cheddar cheese, grated
1 can
Cream of mushroom soup
1 teaspoon
Salt
1 teaspoon
Pepper
2
Ready made refrigerated pie shells
1
Egg yolk, whisked
- In a large pot over medium-high heat add water and bring to a boil.
- Once boiling, add in thawed chicken tenders and cook for 6 minutes.
- Remove tenders from pot and place in a large mixing bowl to cool for 10 minutes.
- Shred boiled chicken tenders with two forks.
- Add broccoli, cheese, and cream of mushroom to shredded chicken.
- Add salt and pepper and mix well.
- Set aside.
- Preheat oven to 350°F.
- Roll one pie shell into a pie pan and using a toothpick, poke holes along the center and edges of crust to prevent bubbling.
- Bake for 10 minutes or until edge appear golden brown.
- Allow pie shell to cool for about 15 minutes
- Place broccoli, chicken, and cheese pie filling into baked pie shell and cover with second pie filling, pressing the edges to seal.
- Make four small slits in the center of the top pie shell for steam to escape and brush with egg wash evenly overtop of pie shell.
- Bake for 35 minutes or until top is golden brown and filling is bubbling. (Note: During the last 15 to 20 minutes of baking, cover pie edge with strips of foil to prevent excessive browning.)
- Cool for 30 minutes before serving.
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Broccoli, Chicken, and Cheese Pie
Brian Carson
Chef
Yield: 3-4
00:25
Prep
00:60
Cook
00:25 Total Time
Ingredients
Directions
Broccoli, Chicken, and Cheese Pie
6 cups
Water
1 bag
Frozen Springer Mountain Farms Chicken Tenders, fully thawed
2 cups
Broccoli florets, frozen or freshly blanched
2 cups
Cheddar cheese, grated
1 can
Cream of mushroom soup
1 teaspoon
Salt
1 teaspoon
Pepper
2
Ready made refrigerated pie shells
1
Egg yolk, whisked
- In a large pot over medium-high heat add water and bring to a boil.
- Once boiling, add in thawed chicken tenders and cook for 6 minutes.
- Remove tenders from pot and place in a large mixing bowl to cool for 10 minutes.
- Shred boiled chicken tenders with two forks.
- Add broccoli, cheese, and cream of mushroom to shredded chicken.
- Add salt and pepper and mix well.
- Set aside.
- Preheat oven to 350°F.
- Roll one pie shell into a pie pan and using a toothpick, poke holes along the center and edges of crust to prevent bubbling.
- Bake for 10 minutes or until edge appear golden brown.
- Allow pie shell to cool for about 15 minutes
- Place broccoli, chicken, and cheese pie filling into baked pie shell and cover with second pie filling, pressing the edges to seal.
- Make four small slits in the center of the top pie shell for steam to escape and brush with egg wash evenly overtop of pie shell.
- Bake for 35 minutes or until top is golden brown and filling is bubbling. (Note: During the last 15 to 20 minutes of baking, cover pie edge with strips of foil to prevent excessive browning.)
- Cool for 30 minutes before serving.
