Chicken & Broccoli Pie

This recipe makes a dish somewhere in-between a chicken pot pie and a quiche.

The recipe itself is pretty healthy, and the pie came out warm, light, and fluffy. The batter will seep into the chicken and broccoli forming soft crust and pie filling. When re-heated, I found the texture still remained the same and the dish didn’t develop a rubbery texture.
The main ingredients are chicken, cheese, and broccoli – pretty easy if you ask me! I personally do not like soft broccoli, but I found with this recipe, the broccoli was still a bit crunchy. The entire recipe makes a “9 inch cake pan” sized dish, which makes about 6 pieces. However, we easily ate 2-3 pieces each for dinner.
Even though the recipe is very simple, I received a lot of compliments on the dish and it is a great idea if you’re looking for something easy and warm for dinner! It is sure to impress your guests and you’ll still have time to sit and visit. Paired with a side salad, you will be able to treat yourself to a dessert afterwards without feeling guilty!
photo 1 (11)
– 1 1/2 cups broccoli
– 1 1/3 cups shredded cheddar cheese (I used marble cheese)
– 2 cups chicken (cooked)
– 2/3 cup onion (chopped)
– 1 1/3 cups milk
– 3 eggs
– 3/4 cup Bisquick mix
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
Step One: Dice the chicken and cook it in a frying pan on low-medium heat until cooked throughout.
Step Two: Mix together the broccoli, cheese, chicken, and onion and pour into a pie plate.
Step Three: Whisk together milk, eggs, Bisquick mix, salt, and pepper until a smooth batter is formed.
Step Four: Pour the batter overtop of the chicken and broccoli mixture.
Step Five: Bake at 400F for 35 minutes. Cool for 5 minutes before serving.
photo 2 (11)