Ingredients:
1 (15 ounce) packages pillsbury refrigerated pie crusts
1 lb skinless chicken breast halves, cut into 1/2 inch pieces
1/4 teaspoon seasoning salt
1/8 teaspoon pepper
1 (10 3/4 ounce) cans condensed cream of chicken soup
1 (14 ounce) packages green giant select frozen broccoli florets
4 ounces shredded cheddar cheese ( 1 cup)
1/4 cup mayonnaise
1 tablespoon Dijon mustard
Directions:
Heat oven to 425 F.
Prepare pie crust as directed on package for two crust pie using 9-inch pie pan.
Spray 12 inch skillet with nonstick cooking spray, heat over medium-high heat until hot, Add chicken; sprinkle with seasoned salt and pepper, cook until no longer pink, stirring occasionally, Add soup; mix well, Add broccoli; stir gently to mix, bring to a boil, stirring occasionally. If necessary break up any large pieces of broccoli with spoon. Stir in cheese, mayonnaise and mustard.
Spoon mixture into crust lined pan, top pie with second crust; seal edges and flute.
Bake at 425 F for 25 to 35 minutes or until crust is deep golden brown, cover edge of crust with strips of foil after 15 minutes of baking to prevent excessive browning, let stand 10 minutes before serving.
Servings: 6
Time preparation: 20 min.
Time total: 55 min.