chicken pot pie recipe veg all cream of chicken Chicken Pot Pie Recipe Veg With Cream Of Chicken Delight

There’s something incredibly comforting about a classic chicken pot pie, especially when it’s packed with tender chicken, hearty vegetables, and a luscious creamy sauce. Our Chicken Pot Pie Recipe with Veggies and Cream of Chicken offers the perfect balance of flavors and textures, making it an ideal meal for chilly evenings or anytime you crave a warm, satisfying dish.

Using cream of chicken soup adds a rich, velvety base that ties everything together effortlessly, while fresh vegetables bring color and nutrition to every bite.

This recipe is straightforward, requiring simple ingredients and easy-to-follow steps, yet it delivers a homemade taste that rivals any bakery or restaurant. Whether you’re a seasoned cook or a kitchen newbie, you’ll love how quickly this pot pie comes together and how it fills your home with inviting aromas.

Get ready to enjoy a dish that’s perfect for family dinners, meal prepping, or impressing guests!

Why You’ll Love This Recipe

Chicken pot pie is a timeless comfort food that brings warmth and satisfaction with every forkful. This recipe stands out because it combines the convenience of cream of chicken soup with fresh vegetables and tender chicken, creating a creamy filling that’s both rich and wholesome.

The buttery flaky crust adds the perfect contrast in texture, making each bite a delightful experience.

It’s incredibly versatile too—whether using leftover chicken or freshly cooked, and you can easily customize the vegetables based on what’s in your fridge. Plus, this pot pie freezes beautifully, so you can prepare it in advance for busy nights.

The balance of protein, veggies, and creamy sauce makes it a wholesome, crowd-pleasing meal everyone will appreciate.

Ingredients

• 2 cups cooked chicken, chopped (rotisserie or boiled)
• 1 cup carrots, diced
• 1 cup frozen peas
• 1 cup potatoes, diced
• 1/2 cup celery, diced
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup chicken broth
• 1/2 cup milk
• 1/4 cup onion, finely chopped
• 2 tablespoons butter
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 1 package refrigerated pie crusts (2 crusts)
• 1 egg, beaten (for egg wash)

Equipment

• 9-inch pie dish
• Medium saucepan
• Mixing bowl
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Basting brush
• Oven mitts

Instructions

1. Preheat your oven to 425°F (220°C). Prepare your pie dish by lightly greasing it or simply using it as is if non-stick.
2. Cook the vegetables: In a medium saucepan, melt the butter over medium heat. Add the chopped onion, carrots, celery, and potatoes. Sauté for about 7-10 minutes until the vegetables start to soften.
3. Make the filling: Stir in the cream of chicken soup, chicken broth, and milk. Mix well until smooth and creamy. Add the cooked chicken and frozen peas. Season with thyme, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until the mixture is heated through and thickened slightly.
4. Prepare the crust: Roll out one pie crust into the pie dish, pressing gently to fit the bottom and sides evenly.
5. Add the filling: Pour the hot chicken and vegetable mixture into the crust-lined pie dish, spreading it evenly.
6. Top with second crust: Place the second pie crust over the filling. Trim any excess dough and pinch the edges together to seal. Cut small slits in the top crust to allow steam to escape during baking.
7. Apply egg wash: Brush the top crust with the beaten egg for a golden, shiny finish.
8. Bake the pot pie: Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
9. Cool and serve: Remove the pot pie from the oven and let it cool for about 10 minutes before slicing. This helps the filling set and makes serving easier.

Tips & Variations

For extra flavor, try adding a splash of white wine to the filling mixture before baking.

Feel free to customize your pot pie with your favorite vegetables. Mushrooms, green beans, or corn are excellent additions.

If you want a lighter version, swap out the cream of chicken for a low-fat or homemade cream sauce.

For a gluten-free version, use gluten-free pie crusts and substitute the cream of chicken soup with a homemade gluten-free roux-based sauce. Leftover roasted chicken works beautifully here, saving you time in the kitchen.

Want to make mini pot pies? Use muffin tins and smaller rounds of pie crust for adorable individual servings—perfect for parties or lunchboxes!

Nutrition Facts

Serving Suggestions

This chicken pot pie pairs wonderfully with a fresh green salad tossed with a light vinaigrette or steamed green beans for a well-rounded meal. For a cozy dinner, serve alongside Thelma Sanders Squash Recipe—the sweetness of the squash complements the savory pot pie perfectly.

For an added touch of indulgence, try serving it with warm, crusty bread or garlic knots. If you want to add a bit of zing, a side of Pickled Cherry Pepper Recipe can cut through the richness with a spicy tang.

Conclusion

Our Chicken Pot Pie with Vegetables and Cream of Chicken is the ultimate comfort food, combining ease and flavor in one hearty dish. Perfect for weeknight dinners or special occasions, this pot pie recipe delivers a creamy, satisfying filling encased in a flaky, golden crust.

The blend of tender chicken, fresh vegetables, and a savory cream sauce makes every bite a delight.

Whether you’re cooking for family or friends, this recipe is sure to impress and become a favorite in your home. Plus, it’s adaptable and forgiving, allowing you to tweak the ingredients to suit your taste or whatever you have on hand.

For more delicious home-cooked meals, be sure to check out our Bariatric Meatloaf Recipe and Pcos Chicken Recipes for healthy, flavorful ideas.

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