Chicken Pot Pie Recipe With Frozen Veggies Made Easy

Nothing spells comfort food quite like a warm, flaky chicken pot pie. This classic dish, loaded with tender chicken, creamy sauce, and a medley of vegetables, is the ultimate soul-soothing meal.

What makes our recipe extra convenient and just as delicious is the use of frozen veggies—making it a perfect weeknight dinner for busy households. Whether you’re a seasoned cook or just starting out, this recipe offers an easy, reliable way to deliver hearty flavors without compromising on nutrition or taste.

In this blog post, we’ll walk you through a detailed step-by-step guide to making a comforting chicken pot pie using frozen vegetables. You’ll learn about the key ingredients, necessary equipment, and insider tips to ensure your pot pie turns out golden, bubbling, and utterly satisfying every single time.

Plus, we’ll share variations to suit your preferences and dietary needs. So, let’s roll up our sleeves and dive into this ultimate comfort food classic!

Why You’ll Love This Recipe

This chicken pot pie recipe with frozen veggies is a game-changer for several reasons. First, it’s incredibly convenient—no need to chop fresh vegetables when you have a handy bag of frozen mixed vegetables waiting in your freezer.

This saves you prep time without sacrificing flavor or nutrition.

Second, the creamy homemade sauce binds everything together beautifully, creating a luscious filling that’s rich but not overwhelming. The use of a flaky pie crust adds the perfect buttery crunch, making every bite a delight.

Plus, this recipe is flexible—you can use leftover chicken or rotisserie chicken, making it budget-friendly and practical.

Finally, pot pie is a classic comfort food that’s perfect for family dinners, meal prep, or even entertaining guests. It’s filling, delicious, and bound to become a staple in your recipe collection.

Ingredients

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans blend)
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1 3/4 cups chicken broth
• 2/3 cup milk (whole or 2%)
• 1 package refrigerated pie crusts (or homemade if preferred)
• 1 egg, beaten (for egg wash)

Equipment

• 9-inch pie dish or deep-dish pie pan
• Medium saucepan
• Wooden spoon or whisk
• Mixing bowl
• Measuring cups and spoons
• Pastry brush
• Knife and cutting board
• Oven

Instructions

1. Preheat your oven to 425°F (220°C) to get it ready for baking.
2. Prepare the filling: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour, salt, pepper, garlic powder, and thyme. Cook this roux for about 1-2 minutes until it’s bubbling and golden, stirring constantly to avoid lumps.
3. Slowly whisk in the chicken broth and milk, continuing to stir until the mixture thickens and comes to a gentle boil. This should take 3-5 minutes. Remove from heat.
4. Stir in the cooked chicken and frozen mixed vegetables. The residual heat will thaw the vegetables, but if they are still icy, you can microwave them briefly or cook them a bit longer on the stove until tender.
5. Assemble the pie: Unroll one pie crust and fit it into your 9-inch pie dish. Pour the chicken and vegetable filling into the crust, spreading it evenly.
6. 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 during baking.
7. Brush the top crust with the beaten egg to give it a beautiful golden color when baked.
8. Bake the pie in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
9. If the crust starts to brown too quickly, cover the edges with foil to prevent burning.
10. Remove from oven and let the pot pie cool for 10 minutes before serving. This rest time helps the filling set so it won’t spill out when sliced.

Tips & Variations

Use leftover chicken or a rotisserie chicken to save time and add flavor.

Frozen veggies can be swapped out for whatever you have on hand—broccoli, mushrooms, or even fresh veggies.

For a gluten-free option, use gluten-free flour and pie crusts available in most stores.

Add a splash of white wine or a teaspoon of Dijon mustard for extra depth in the sauce.

If you prefer a richer filling, substitute half of the milk with heavy cream or add a handful of shredded cheese to the filling before baking.

Nutrition Facts

Serving Suggestions

Chicken pot pie is a hearty dish on its own, but pairing it with a light side can balance the meal nicely. Try a crisp green salad with a tangy vinaigrette or steamed green beans tossed with lemon and garlic for a fresh contrast.

For a cozy dinner, serve with a warm bowl of vegan fall soup recipes or crusty bread to soak up any extra filling. If you’re looking to add even more veggies, a side of roasted Brussels sprouts or a simple coleslaw works beautifully.

Conclusion

This chicken pot pie recipe with frozen veggies is a perfect example of comfort food made easy. The use of frozen vegetables streamlines the process, making it accessible for busy weeknights without sacrificing taste or nutrition.

Whether you’re feeding a family or meal prepping for the week, this pot pie delivers warmth, heartiness, and satisfaction in every bite.

With its flaky crust, creamy filling, and wholesome ingredients, this recipe is sure to become a go-to favorite. Don’t forget to experiment with the variations and sides suggested here, and if you love hearty, comforting recipes, be sure to check out other delicious ideas on our site like A to Z Vegetarian Recipes for Every Meal and Occasion or Cheap Vegetarian Recipes For Families Everyone Will Love.

Happy cooking!

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