Recipe: Chicken-Broccoli Pot Pie (using cooked chicken, gravy mix and refrigerated pie c

CHICKEN-BROCCOLI POT PIE

1 packet chicken gravy mix
1/2 teaspoon poultry seasoning
2 cups diced, cooked chicken breast
1 cup broccoli florets
1 (15 ounces) package refrigerated pie crusts
2 cups shredded Swiss cheese, divided use
4 ounces smoked ham, diced

Prepare chicken gravy mix according to package directions for creamy gravy. Stir in poultry seasoning. Add chicken and broccoli, and toss to mix.

Unfold pie crust into pie plate. Spoon 1 1/2 cups chicken mixture in bottom of crust. Sprinkle with 1 cup cheese, cover with ham and sprinkle with remaining cheese. Top with remaining chicken mixture. Cover filling with pastry top. Press crust edges together to seal crust.

Bake in preheated 400 degree F oven 40 to 45 minutes or until crust is golden brown. Remove from oven and let stand 5 minutes before serving.

VARIATIONS:

TURKEY AND SWISS POT PIE:
Use 6 thin slices of smoked turkey in place of ham and 2 cups diced cooked turkey breast in place of chicken.

CHICKEN-BROCCOLI POT PIE WITH CHEDDAR:
Use 2 cups shredded Cheddar cheese in place of Swiss cheese.

Makes 6 servings
Source: McCormick 3-Step Cooking With Flavor by McCormick