Mountain Top Easy Chicken and Broccoli Pot Pie

Normally, I prefer to make things from scratch, however that can be time-consuming and there are situations when I simply don’t have the time. The following recipe isn’t from scratch, though it tastes so good that most people will think that it is. This pot pie features chicken and broccoli, which go together fantastically.

My recipe calls for boneless, skinless chicken breasts. However, you can usually save money by boning and skinning your own. You can also use boned, skinned chicken thighs, which are usually less expensive than breasts.

Additionally, fresh broccoli flowerets give a better result than the frozen ones listed here, but it is a case of using what is available.

Chicken and broccoli pot pie ingredients:

• 1 1/2 pounds chicken breast, cut into 1/2 inch cubes
• 3/4 pound frozen broccoli flowerets
• 1/2 pound sliced mushrooms
• 1 small onion, diced
• 1 can peas and carrots, drained
• Pie crusts for two deep dish pies, top and bottom (homemade or store-bought)
• 1 can chicken broth
• 2 tablespoons corn starch
• 1 tablespoon minced garlic
• 1 teaspoon sage
• 1 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano

Chicken and broccoli pot pie instructions:

1. In a medium sized pot, put the frozen broccoli, onions, and mushrooms. Pour the chicken broth over the top, cover, and heat to a boil over medium heat.

2. Reduce heat to a simmer and add the chicken cubes. Stir well and cook, covered, for another 10 minutes.

3. Add the remaining ingredients, stir, and cook until thickened. More corn starch can be added if you want the gravy to be thicker. If you prefer not to use corn starch, instant potatoes can be used to thicken the gravy.

4. Add the peas and carrots to the chicken mixture and stir. Pour the chicken and broccoli mixture into the dough lined pie tins. Note that this recipe makes more filling than can fit into two deep dish pie tins. The excess can be served with the pot pie or used as a side dish for another meal.

5. Put the top crusts on the pies, crimp the edges, cut several small slits in the top to allow steam to escape, and bake at 325 F for a half hour or until the top crust is beginning to brown.

A delightful variation is to add a tablespoon of liquid smoke to the chicken and broccoli mixture before pouring it into the pie shells.

It might sound like this is a lot of effort, but it really isn’t. Preparation is quite easy and the meal takes about 45 minutes to an hour from start to finish.

This pot pie is so much better than anything that can be purchased in a store that it is unfair to make a comparison. It also tends not to be all that expensive. This makes enough to feed a family of four, with leftovers for another meal or as a side dish for another meal.

This is a meal that tastes so good that I sometimes even make some up in advance to take out camping. Once cooked, it is a simple matter to heat it up.

If you like pot pies, this is a winner. It is also just one of several variations of chicken pot pie that I like to make.