Creamy Chicken Mushroom Pie with Baby Broccoli Florets, using only a bottom crust and topped with Cheddar Jack Cheese…
Chicken Mushroom Broccoli One Crust Pie
Ingredients
- 8 ounce boneless chicken breast, cut in to bite size pieces
- 4 ounces mushrooms, sliced
- 1/2 bag broccoli florets, 6-8 ounces, thawed and patted dry, or fresh broccoli
- 1 cup shredded cheddar jack cheese
- 1/2 cup milk
- 1/2 cup chicken stock
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon umami mushroom seasoning
- 1 teaspoon garlic powder
- salt and fresh ground pepper to taste
- 3 tablespoons flour
- water to mix with flour to thicken sauce
- 9 inch frozen pie crust
Directions
- Preheat oven to 400°, place pie crust in oven and bake for about 10 minutes, take out of the oven set on cooling rack.
- In a large skillet on medium high heat add the olive oil, then the cut up chicken, umami mushroom seasoning, garlic powder, stir until chicken is opaque white. Add the sliced mushrooms stir for a few minutes, add butter to melt.
- Pour in milk and chicken stock, turn heat down to medium, cook for about 5 minutes and starts to boil.
- Mix the flour and water together until smooth in a cup, add enough water to make it pourable not to thick.
- Add the flour mixture slowly to the skillet stirring continuously, sauce will start to thicken, should be fairly thick to be able to cut into pie slices after cooking, without being to runny.
- Add the broccoli, salt and pepper to taste, stir to blend everything. Remove from heat and stir in half cup of the cheese.
- Pour into prepared pie crust, sprinkle the rest of the cheese on top, place on cookie sheet, in 350° oven for about 30 minutes.
- Transfer to cooling rack, let sit for about 10 minutes before cutting. Serve and Enjoy!
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