Chicken Pot Pie Recipe Canned Vegetables Made Easy

There’s something incredibly comforting about a classic chicken pot pie, especially when it’s made with pantry staples like canned vegetables. This recipe brings together tender chunks of chicken, a medley of colorful canned veggies, and a creamy, savory sauce all wrapped up in a flaky, buttery crust.

Perfect for busy weeknights or cozy weekend dinners, this dish is both satisfying and simple to prepare. Using canned vegetables not only speeds up the cooking process but also ensures you have delicious, nutrient-rich ingredients on hand without the hassle of chopping and prepping fresh produce.

Whether you’re a seasoned home cook or just starting out, this chicken pot pie recipe with canned vegetables is a foolproof way to bring warmth and flavor to your table. Plus, it’s versatile enough to customize with your favorite canned veggies or seasonings.

Let’s dive into the details and get you baking this heartwarming classic in no time!

Why You’ll Love This Recipe

This chicken pot pie recipe is a game-changer for several reasons. First, the use of canned vegetables makes it incredibly convenient without sacrificing taste or texture.

No need to peel, chop, or steam – just open the cans and add them right into your filling.

Second, the creamy sauce is perfectly seasoned and thickened to coat every piece of chicken and vegetable, creating a rich and satisfying bite. The flaky crust on top adds the perfect contrast in texture, making each mouthful a delight.

Lastly, this recipe is adaptable. You can swap out vegetables based on what you have or what’s in season, and it works well with homemade or store-bought pie crusts, making it ideal for any skill level.

Ingredients

Equipment

• Large skillet or saucepan
• Whisk
• Wooden spoon or spatula
• 9-inch pie dish
• Measuring cups and spoons
• Mixing bowl
• Pastry brush (for egg wash)
• Oven mitts

Instructions

1. Preheat your oven to 400°F (200°C). This ensures it’s hot and ready when your pot pie is assembled.
2. Prepare the filling: In a large skillet, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 2-3 minutes, stirring constantly until it turns a light golden color.
3. Slowly whisk in the chicken broth and milk. Continue whisking until the mixture thickens and becomes smooth, about 5 minutes.
4. Add the drained canned mixed vegetables and mushrooms to the sauce. Stir in the diced cooked chicken, salt, pepper, and thyme. Cook for another 3-4 minutes until everything is heated through.
5. Transfer the filling to your pie dish. Spread it evenly to create a flat surface for the crust.
6. Place the pie crust over the filling. Trim any excess dough hanging over the edges and crimp to seal the edges neatly.
7. Brush the top crust with the beaten egg. This gives it a beautiful golden color when baked.
8. Cut a few small slits in the crust. This allows steam to escape while baking.
9. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, cover the edges with foil to prevent burning.
10. Remove from the oven and let it cool for 10 minutes before serving. This helps the filling set and makes it easier to slice.

Tips & Variations

“Using canned vegetables is a fantastic shortcut, but be sure to drain them well to avoid a watery filling.”

For a richer filling, try substituting half-and-half or heavy cream instead of milk. You can also add a splash of white wine to the sauce for extra depth of flavor.

Don’t hesitate to customize your pot pie by adding canned green beans, water chestnuts, or even canned potatoes for a heartier meal. If you prefer a vegetarian twist, swap the chicken for canned chickpeas or another plant-based protein.

For a quicker version, consider using store-bought rotisserie chicken and pre-made pie crusts. This will cut prep time significantly without compromising on taste.

Looking for more comfort food ideas? Check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals or try the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for a delicious homemade touch.

Nutrition Facts

Serving Suggestions

This chicken pot pie pairs wonderfully with a fresh green salad tossed in a light vinaigrette to balance the richness of the pie. Roasted or steamed green beans, asparagus, or a simple cucumber salad are also excellent sides.

For a cozy meal, serve with a warm cup of soup like the Canned Vegetable Beef Soup Recipe for Quick Homemade Meal to complement the flavors.

Don’t forget a crisp white wine or a light, fruity beer to round out the meal and add a festive touch to your dinner table.

Conclusion

Chicken pot pie made with canned vegetables is a timeless comfort dish that combines ease, flavor, and versatility. This recipe is perfect for anyone looking to create a hearty meal without spending hours in the kitchen.

With simple pantry ingredients and straightforward steps, you can enjoy a homemade pot pie that tastes like it took all day to prepare.

Whether you’re cooking for family, hosting guests, or just treating yourself, this recipe offers a satisfying, soul-warming experience. The flaky crust, rich filling, and wholesome vegetables make it a crowd-pleaser every time.

Don’t forget to explore our other recipes like the Veggie Quesadilla Recipe Indian Style Easy & Delicious for more inspiration in your kitchen!

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