Dinner

Chicken Broccoli and Mushroom Mile High Pot Pie is for Dinner.

Chicken Broccoli and Mushroom Mile High Pot Pie takes 15 minutes to prepare.

Chicken Broccoli and Mushroom Mile High Pot Pie takes 45 minutes to cook.

Chicken Broccoli and Mushroom Mile High Pot Pie makes 8 servings.

The ingredients for Chicken Broccoli and Mushroom Mile High Pot Pie are:

Whole Rotisserie Chicken
Refrigerated Rolled Pie Crusts
4 cups Fresh Broccoli Florets
3 cups Sliced White Mushrooms
2 cans Healthy Cream of Chicken Soup
4 ounces Shredded Swiss Cheese

Here is how you make Chicken Broccoli and Mushroom Mile High Pot Pie:

Preheat oven to 400 degrees.Rinse vegetables and pat dry. Toss together in a large bowl, add chicken meat (I buy the rotisserie chicken and pull it apart, discarding skin and bones and fat). Add half of the swiss cheese and the 2 cans of soup. Unroll pie crust and mold into 9" pie dish. Sprinkle remaining swiss cheese on crust and then add the chicken veggie soup mixture, and mash down. Unroll the second crust and cover the pot pie. Seal edges and press down below the dish edge (this prevents burning edge). Poke the top a few times with a fork to allow pot pie to vent. If you want a shiny crust, brush the top with an egg white. Bake on pan (in case of overflow) in 400 degree oven for about 45 minutes or until the top is golden brown. Cool a few minutes before serving. Serves 8.Number of Servings: 8Recipe submitted by SparkPeople user MCKIGGINS.

The nutritional information for Chicken Broccoli and Mushroom Mile High Pot Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 354.5

• Total Fat: 20.1 g
• Cholesterol: 70.0 mg
• Sodium: 1,117.6 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 2.3 g
• Protein: 25.5 g