Easy Chicken Pot Pie Recipe with Frozen Vegetables Made Simple

There’s something incredibly comforting about a warm, flaky chicken pot pie. It’s the kind of dish that feels like a hug in food form—perfect for chilly evenings or when you need a hearty meal with minimal fuss.

But let’s be honest: traditional pot pie recipes can sometimes be a hassle, requiring fresh veggies, multiple steps, and plenty of time. That’s why this easy chicken pot pie recipe with frozen vegetables is a total game-changer.

Using frozen veggies cuts down on prep time without sacrificing flavor or nutrition, making it an ideal weeknight dinner option.

This recipe combines tender chicken, a creamy savory filling, and a buttery crust into one satisfying dish. Whether you’re a beginner or a seasoned cook, you’ll appreciate how simple and quick it is to prepare.

Plus, with a few handy tips and variations, you can customize it to suit your taste perfectly. Let’s dive into the details so you can get started on this delightful meal!

Why You’ll Love This Recipe

This chicken pot pie recipe is all about convenience without compromising on taste. Here’s why it deserves a spot in your regular dinner rotation:

• Quick and Easy: Using frozen vegetables means no chopping or peeling, saving valuable time.
• Comforting and Filling: Creamy chicken and vegetables wrapped in a flaky crust make a satisfying meal for the whole family.
• Versatile: Feel free to swap veggies or add herbs and spices to tailor the flavor to your liking.
• Minimal Ingredients: Pantry staples combined with frozen veggies make this recipe budget-friendly and accessible.
• Great Leftovers: Pot pie reheats beautifully and even tastes better the next day!

Ingredients

Equipment

• 9-inch pie dish or deep-dish pie pan
• Medium saucepan
• Whisk
• Wooden spoon or spatula
• Measuring cups and spoons
• Mixing bowl
• Baking sheet (optional, for easier handling)
• Brush for egg wash (optional)

Instructions

1. Preheat your oven to 425°F (220°C). This ensures your pot pie bakes evenly with a golden crust.
2. Prepare the filling: In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, whisk in 1/3 cup of all-purpose flour. Stir continuously to form a smooth roux, cooking for about 2 minutes to remove the raw flour taste.
3. Slowly whisk in the chicken broth and milk. Keep whisking until the mixture thickens and becomes a creamy sauce, about 5-7 minutes.
4. Add the frozen mixed vegetables directly to the sauce. Cook for 3-4 minutes until they’re heated through but still retain some bite. This prevents the veggies from getting mushy.
5. Stir in the cooked chicken, dried thyme, dried parsley, salt, and black pepper. Mix well to combine all ingredients evenly. Remove from heat.
6. Prepare the pie crust: Roll out one pie crust and fit it into your 9-inch pie dish, gently pressing it into the bottom and sides.
7. Pour the filling into the crust, spreading it out evenly.
8. Cover with the second pie crust: You can either place it whole or cut it into strips for a lattice top. Seal the edges by pinching or crimping with a fork.
9. Cut a few small slits in the top crust to allow steam to escape during baking.
10. Brush the crust with beaten egg for a beautiful golden finish, if desired.
11. Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
12. Let it cool for 10 minutes before serving. This helps the filling set and makes it easier to slice.

Tips & Variations

Use leftover rotisserie chicken or baked chicken breasts to save time.

If you prefer a thicker filling, add an extra tablespoon of flour when making the roux.

For a vegetarian twist, try substituting the chicken with cooked chickpeas or lentils and use vegetable broth instead of chicken broth. You can also experiment with different frozen vegetable mixes, like broccoli and cauliflower or a classic medley of green peas and sweet corn.

Want to make your own crust? Check out our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for a homemade dough alternative.

Looking for more comforting meals? You might enjoy our Baked Chicken Thigh with Vegetable Recipes for Easy Dinner or explore hearty plant-based options like the Vegan Slow Cooker Recipe for Easy, Delicious Meals.

Nutrition Facts

Note: Nutrition values are approximate and may vary depending on specific brands and portion sizes.

Serving Suggestions

This chicken pot pie is delightful on its own, but pairing it with simple sides can elevate your meal. Consider serving it alongside a crisp green salad tossed with a light vinaigrette or some steamed green beans for extra freshness.

If you’re in the mood for more vegetable-forward dishes, explore our Veg Maharashtrian Recipes: Easy & Delicious Meals for flavorful sides inspired by Indian cuisine.

For a cozy dessert after your pot pie feast, try our Vegan Halloween Dessert Recipes That Will Wow Your Guests—delicious treats that are both easy and impressive.

Conclusion

This easy chicken pot pie recipe with frozen vegetables is the perfect blend of convenience and classic comfort. It takes the stress out of dinner prep while still delivering a rich, flavorful dish that feels homemade.

Using frozen veggies not only cuts down on chopping time but also ensures you have nutritious ingredients on hand all year round. Whether you’re cooking for family or meal prepping for the week, this pot pie is a reliable favorite that always satisfies.

Don’t hesitate to experiment with different herbs, vegetables, or crust styles to make it your own. And remember, cooking should be enjoyable and approachable—that’s the heart of this recipe.

Happy cooking, and enjoy every delicious bite!

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