Recipe for Chicken Pot Pie with Veg All You Need to Know

There’s something irresistibly comforting about a warm, hearty chicken pot pie, especially when it’s brimming with a medley of fresh vegetables. This classic dish combines tender chicken, vibrant veggies, and a creamy sauce, all encased in a flaky, golden crust.

Whether you’re cooking for family or guests, this recipe for chicken pot pie with all the veggies will bring smiles to the table and fill your kitchen with mouthwatering aromas.

This recipe is perfect for those who love a wholesome, balanced meal that satisfies cravings and nourishes the body. Plus, it’s a fantastic way to sneak in a variety of vegetables without sacrificing flavor or texture.

Follow along for a step-by-step guide to creating this delicious, crowd-pleasing dish that’s sure to become a favorite in your recipe collection.

Why You’ll Love This Recipe

This chicken pot pie recipe stands out because it’s loaded with a colorful assortment of vegetables like carrots, peas, corn, and green beans, giving every bite a delightful crunch and sweetness. The creamy, savory sauce ties everything together perfectly, while the buttery crust adds a satisfying contrast with its crispiness.

It’s a one-dish wonder that’s perfect for cozy dinners, meal prepping, or impressing guests at your next gathering. Plus, it’s highly adaptable; you can swap out veggies or use leftover chicken to make this recipe your own.

If you enjoy wholesome comfort food, this pot pie is truly a winner!

Ingredients

Equipment

• Large skillet or saucepan
• Mixing bowl
• Wooden spoon or spatula
• Measuring cups and spoons
• 9-inch pie dish
• Sharp knife and cutting board
• Oven mitts
• Rolling pin (optional, if you want to roll out the crust)

Instructions

1. Preheat your oven to 425°F (220°C). This ensures a hot oven for a perfectly golden crust.
2. Prepare the filling: In a large skillet, melt the butter over medium heat. Add the chopped onions and garlic, sautéing until fragrant and translucent—about 3-4 minutes.
3. Add the diced carrots, green beans, peas, and corn to the skillet. Cook for 5-7 minutes, stirring occasionally until the vegetables start to soften.
4. Sprinkle the flour over the vegetables. Stir well to coat everything evenly; this will help thicken the sauce.
5. Gradually pour in the chicken broth and milk, stirring constantly. Continue cooking until the mixture thickens and becomes creamy, about 5 minutes.
6. Season the filling with salt, black pepper, and dried thyme. Taste and adjust the seasoning as needed.
7. Remove from heat and stir in the cooked, diced chicken. Mix well to combine all ingredients evenly.
8. Place one pie crust into your 9-inch pie dish. Press it gently to fit the dish and trim any excess edges.
9. Pour the chicken and vegetable filling into the crust. Spread it evenly.
10. Cover with the second pie crust. Seal the edges by pressing with your fingers or a fork, and cut a few slits in the top crust to allow steam to escape.
11. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
12. Let the pot pie cool for 10 minutes before slicing. This resting time helps the filling set and makes it easier to serve.

Tips & Variations

Tip: For a richer, flakier crust, brush the top with a beaten egg before baking. This gives a beautiful golden sheen.

Variation: Swap the chicken for turkey or a plant-based chicken substitute if you want a vegetarian-friendly version. For extra flavor, add mushrooms or swap frozen veggies for fresh seasonal ones.

Make it gluten-free: Use gluten-free flour and pie crusts available at most grocery stores without compromising taste.

If you enjoy incorporating more veggies into your meals, you might also love our Vegan Slow Cooker Recipe for Easy, Delicious Meals—a fantastic way to prepare hearty, vegetable-packed dishes with minimal effort.

For more savory delights, check out our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to pair with your pot pie or use as a side. And if you crave something different but just as wholesome, the Recipe Vegetarian Chopped Liver Made Easy and Delicious offers a unique twist on hearty, vegetable-rich meals.

Nutrition Facts

Serving Suggestions

This chicken pot pie is a satisfying main dish on its own, but you can elevate your meal with a few simple sides. A crisp green salad with a light vinaigrette balances the richness of the pot pie beautifully.

For extra comfort, serve with steamed green vegetables like broccoli or asparagus. Warm, crusty bread or garlic knots are also fantastic for soaking up any creamy sauce left on the plate.

Don’t forget a refreshing drink—try a chilled glass of white wine or a sparkling lemonade for a perfect pairing.

Conclusion

Chicken pot pie with all the vegetables is a timeless, heartwarming dish that brings together the best of comfort food and wholesome nutrition. This recipe is easy to prepare, versatile, and perfect for any occasion, whether a cozy weeknight dinner or a special family gathering.

By incorporating a variety of fresh and frozen vegetables, you’re adding vibrant colors, flavors, and textures that make every bite delightful. Plus, the creamy sauce and flaky crust make this pot pie an all-around crowd-pleaser.

Give this recipe a try and enjoy a classic meal made with love and plenty of veggies!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chicken Pot Pie with Veg All”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A comforting chicken pot pie filled with tender chicken and mixed vegetables in a creamy sauce, topped with a flaky crust. Perfect for a hearty family meal.”, “prepTime”: “PT20M”, “cookTime”: “PT40M”, “totalTime”: “PT60M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 cups cooked chicken, shredded”, “1 cup frozen mixed vegetables (carrots, peas, corn, green beans)”, “1/3 cup unsalted butter”, “1/3 cup all-purpose flour”, “1/2 teaspoon salt”, “1/4 teaspoon black pepper”, “1/4 teaspoon dried thyme”, “1 3/4 cups chicken broth”, “2/3 cup milk”, “1 package refrigerated pie crusts (2 crusts)”, “1 small onion, chopped”, “1 clove garlic, minced”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 425\u00b0F (220\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a saucepan, melt butter over medium heat; saut\u00e9 onion and garlic until soft.”}, {“@type”: “HowToStep”, “text”: “Stir in flour, salt, pepper, and thyme; cook 1-2 minutes.”}, {“@type”: “HowToStep”, “text”: “Gradually whisk in chicken broth and milk; cook until thickened.”}, {“@type”: “HowToStep”, “text”: “Add shredded chicken and mixed vegetables; stir to combine.”}, {“@type”: “HowToStep”, “text”: “Place one pie crust in a 9-inch pie plate; pour filling inside.”}, {“@type”: “HowToStep”, “text”: “Cover with second crust; seal edges and cut slits on top.”}, {“@type”: “HowToStep”, “text”: “Bake for 30-40 minutes until crust is golden brown.”}, {“@type”: “HowToStep”, “text”: “Let cool 5 minutes before serving.”}], “nutrition”: {“calories”: “400 kcal”, “proteinContent”: “25 g”, “fatContent”: “18 g”, “carbohydrateContent”: “35 g”}}