chicken pot pie easy recipe with veg all and soup Chicken Pot Pie Easy Recipe With Veg and Soup Included

Chicken pot pie is the ultimate comfort food, especially when you’re craving something warm, hearty, and packed with wholesome ingredients. This easy chicken pot pie recipe combines tender chunks of chicken, a colorful medley of vegetables, and creamy soup to create a rich filling that’s perfectly encased in flaky pastry.

Whether you’re cooking for a busy weeknight dinner or prepping a cozy weekend meal, this recipe simplifies the process without sacrificing flavor or texture.

Using a canned vegetable mix and condensed soup streamlines the prep time, making it accessible for cooks of all skill levels. The result is a golden, bubbling pot pie that’s both nostalgic and practical.

Plus, it’s a fantastic way to get your family to enjoy a balanced meal with protein and veggies in one delicious bite. Ready to dig into a classic with a modern twist?

Let’s get started!

Why You’ll Love This Recipe

This chicken pot pie recipe stands out for its simplicity and versatility. By using canned vegetables and condensed soup, you cut down on chopping and prep time, so you can have dinner on the table in under an hour.

The creamy soup base adds a luscious texture that binds all the ingredients together, while the vegetable medley brings a vibrant pop of color and nutrition.

It’s also customizable — you can swap in your favorite veggies or use leftover rotisserie chicken to make it even easier. The flaky crust topping bakes to golden perfection, providing the perfect contrast to the creamy filling.

This dish is a crowd-pleaser that’s perfect for family dinners, potlucks, or meal prepping for the week.

Ingredients

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 1 can (15 oz) mixed vegetables, drained (peas, carrots, corn, green beans)
• 1 can (10.5 oz) condensed cream of chicken soup
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1 package refrigerated pie crusts (usually contains 2 crusts)
• 1 egg, beaten (for egg wash)

Equipment

• 9-inch pie dish or casserole dish
• Mixing bowl
• Whisk or fork (for egg wash)
• Can opener
• Measuring cups and spoons
• Spatula or wooden spoon
• Brush for egg wash

Instructions

1. Preheat your oven to 425°F (220°C). This ensures a crisp, golden crust once your pot pie is ready to bake.
2. Prepare the filling: In a large mixing bowl, combine the cooked chicken, drained mixed vegetables, condensed cream of chicken soup, and milk. Stir until everything is well incorporated. Add garlic powder, onion powder, salt, and pepper, adjusting seasoning to taste.
3. Assemble the pot pie: Unroll one pie crust and place it in your 9-inch pie dish, pressing it gently into the bottom and sides.
4. Pour the filling into the crust-lined dish. Spread evenly but avoid overfilling to prevent spills during baking.
5. Cover with the second pie crust. Trim any excess dough and pinch the edges together to seal. Cut a few small slits in the top crust to allow steam to escape.
6. Brush the top crust with beaten egg. This step gives your pot pie a beautiful, shiny golden finish.
7. Bake for 30-35 minutes. Keep an eye on the crust and bake until it’s golden brown and bubbly around the edges.
8. Let the pot pie cool for 5-10 minutes before slicing. This resting time helps the filling set slightly for clean servings.

Tips & Variations

“For an even quicker meal, use pre-cooked rotisserie chicken and frozen mixed vegetables. Swap the cream of chicken soup for cream of mushroom or cream of celery for a flavor twist.”

If you prefer a homemade touch, you can make your own pie crust or puff pastry, but the refrigerated dough saves a lot of time. Feel free to add herbs like thyme or rosemary for extra aroma.

For a gluten-free option, use gluten-free pie crusts and soup alternatives.

Vegetable-wise, try adding mushrooms, spinach, or diced potatoes to enhance the filling. For a lighter version, replace the cream of chicken soup with a homemade white sauce made from flour, butter, and milk.

Nutrition Facts

Serving Suggestions

This chicken pot pie is a complete meal on its own, but pairing it with a fresh green salad or steamed green beans adds a refreshing crunch. For a cozy twist, serve alongside a warm bowl of On The Border Tortilla Soup Recipe to complement the savory flavors.

For dessert, consider something light and creamy like the Peanut Butter Gelato Recipe to balance the hearty meal. Or, if you want to keep the Southern comfort theme going, try the Thelma Sanders Squash Recipe as a side for an extra dose of homestyle goodness.

Conclusion

Making chicken pot pie from scratch doesn’t have to be a daunting task. This easy recipe, with its use of canned vegetables and condensed soup, offers a quick and satisfying way to enjoy a classic comfort dish without spending hours in the kitchen.

The creamy filling and flaky crust provide a perfect balance of textures and flavors that will warm you up on any chilly day.

Whether you’re new to cooking or a seasoned pro, this recipe is adaptable, delicious, and sure to become a family favorite. Plus, with simple pantry staples, you can whip it up whenever the craving strikes.

So next time you want a homemade meal that feels like a warm hug, give this chicken pot pie a try — your taste buds and your schedule will thank you!

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