Brenda'S Pot Pie
Brenda's Pot Pie is a comforting, savory dish featuring tuna or chicken, mixed vegetables, and a creamy potato soup filling encased in a flaky crust, perfect for family dinners.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Line a 9-inch pie pan with one pie crust.
- In a bowl, combine tuna or cooked chicken, frozen mixed vegetables, chopped onion (if using), cream of potato soup, milk, and bouillon.
- Pour the mixture into the pie crust-lined pan.
- Cover with the second pie crust and seal the edges by crimping.
- Cut slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 45 to 50 minutes or until the crust is golden brown.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or parsley to the filling. You can substitute the tuna or chicken with turkey for a different twist. If you prefer a lighter dish, use a single pie crust on top instead of double. Moreover, feel free to swap the cream of potato soup with cream of mushroom for a unique taste. This dish is a great way to use up leftover chicken from recipes like Chicken Rice Delight.
Serving Suggestions
Serve Brenda's Pot Pie with a fresh green salad or steamed broccoli for a balanced meal. A side of crusty bread can also complement the dish nicely. For a comforting family dinner, pair it with Jessica'S Rice Pilaf for a complete and satisfying experience. You can also drizzle a little hot sauce on top for an extra kick.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave or cover the whole pie with foil and warm it in the oven at 350°F (175°C) until heated through. This will help maintain the crust's texture and prevent it from getting soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Brenda'S Pot Pie contains roughly 253 calories, with 4g protein, 33g carbohydrates, and 12g fat. It is a good source of vitamin A (15% of the Daily Value). Note that it is relatively high in sodium, at 610mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used in place of frozen ones. Just make sure to chop them into small pieces and lightly sauté them beforehand, as they may need more cooking time to soften compared to frozen veggies. This adds freshness and flavor to your pot pie, making it even more delicious.
How can I make this recipe gluten-free?
To make a gluten-free version of Brenda's Pot Pie, use gluten-free pie crusts available at most grocery stores. Additionally, ensure that the cream of potato soup and chicken bouillon are gluten-free. This way, you can enjoy a delicious pot pie without gluten while maintaining its original flavors.
What can I use if I don't have cream of potato soup?
If you don't have cream of potato soup, you can create a simple substitute by combining 1 cup of mashed potatoes with 1 cup of milk and seasoning it with salt and pepper. This will give you a creamy base similar to the soup, ensuring your pot pie remains rich and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).