Chicken-Broccoli Divan Pot Pie

Ingredients:

1 package (15 ounces) refrigerated pie crusts

1 pound boneless skinless chicken breast halves, cut into 1/2" pieces

1/4 teaspoon seasoned salt

1/8 teaspoon crushed black pepper

1 can (10.75 ounces) cream of chicken soup

1 package (14 ounces) frozen broccoli florets

1 cup (4 ounces) shredded cheddar cheese

1/4 cup mayonnaise

1 tablespoon Dijon mustard

Directions:

Preheat oven to 425 degrees. Prepare pie crust as directed on package for two-crust pie using 9" pie pan. Spray 12" 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. If desired, with leaf-shaped 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, place leaves, water side down, on crust between holes.

Bake at 425 degrees for 25-35 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. Yields 6 servings.