Rice Broccoli Pot Pie

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I adapted this recipe from my all time favorite dish my Grandmother has always made. Lately with spring rainy weather and some colds in the house I needed , hearty, warm comfort foods. This Rice broccoli casserole usually is topped with crackers, but I topped it off with a pie pastry to make a “pot pie” version and added in chicken pieces. My kids loved it!




2 packages frozen broccoli ( each 10 ounces each)

2 cups shredded cooked chicken

1 stick of butter

1 can cream of chicken soup

1 large onion

1 cup mushrooms

1 /2 cup milk

1 cup chopped celery

1 cup cooked rice

16 ounces cheddar cheese shredded

Favorite pie crust or the ready made at the store.


In large frying pan sauté onion, mushrooms, celery in the butter. Add in the broccoli and cook till heated through. Add in chicken and heat through. Add in the cheese and stir till it’s melted well. In a bowl combine the cooked rice with the milk and soup . Mix it up then pour into pan. Grease a casserole dish ( medium sized oval works great so does a large 9×13 but the mixture will cook faster) Pour mixture into pan and then top with the pie crust trimming anything that over hangs. Bake according to the pie directions and till the crust is a nice golden brown. Should not take more than 20-25 minutes . All you are really baking is the crust so it’s quick to put together.

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