Chicken Broccoli Pot Pie

 

1 (15oz) pkg. Refrigerated pie Crusts

1lb Boneless skinless chicken breast halves, cut into ½ inch pieces

¼ teaspoon seasoned salt

1/8 teaspoon pepper

1 (10 ¾ oz) can condensed cream of chicken soup

1 (14oz) pkg frozen broccoli florets

1 cup (4oz) shredded cheddar cheese

¼ cup mayonnaise

1 tablespoon Dijon mustard

 

Heat oven to 425F.  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 oven 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 lines pan.  If desired, with leaf-shaped canapé or cookie cutter, cut 4 leaves from second crust.  Top pie with second crust; seal edges and flute.  Brush one side of cut out leaves with water, side down, on curst between holes.

 

Bake at 425F. 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.