Chicken Pot Pie I
A comforting chicken pot pie featuring tender shredded chicken, creamy soup, and seasoned vegetables encased in a flaky pie crust. Perfect for family dinners or cozy gatherings, this dish offers warm, savory flavors with a crispy top, satisfying both kids and adults alike with its hearty goodness.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix cream of potato soup, Veg-All veggies, salt, and pepper in a bowl.
- Layer cooked, shredded chicken in the bottom of one pie crust.
- Pour the soup and veggie mixture over the chicken.
- Mix the ingredients slightly to combine.
- Cover the filling with the second pie crust.
- Bake in the preheated oven for 45 minutes to 1 hour or until the crust is golden brown.
Tips & Substitutions
For a creamier filling, consider adding a splash of milk or sour cream to the soup mixture. You can substitute the Veg-All with fresh vegetables like peas, carrots, or corn for a fresher taste. If you prefer a flaky crust, use chilled pie crusts and avoid overworking the dough. To save time, use rotisserie chicken, which is already cooked and shredded. This recipe is a great way to use leftovers from dishes like Quick And Easy Low-Fat Chicken And Dumplings.
Serving Suggestions
Serve the chicken pot pie hot, garnished with fresh herbs like parsley or thyme for added flavor. It pairs beautifully with a side salad or steamed green vegetables for a balanced meal. For a comforting touch, consider serving with crusty bread or biscuits. This dish is perfect for family gatherings or as a comforting meal on a chilly evening.
Storage & Reheating
Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through. You can also microwave individual portions, but the crust may not retain its crispness. For longer storage, freeze the pie before baking for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Pot Pie I contains roughly 373 calories, with 12g protein, 54g carbohydrates, and 12g fat. It is an excellent source of iron (25% of the Daily Value), protein (24% of the Daily Value), and calcium (22% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 551mg per serving (24% 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 frozen vegetables instead of canned?
Yes, frozen vegetables can be a great alternative! Just thaw and drain them before mixing with the soup to avoid excess moisture. This can add a fresher taste and better texture to your chicken pot pie.
What can I do if my crust is getting too brown?
If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning while the filling continues to cook. This will help you achieve a perfect golden crust without overcooking.
Can I make this recipe gluten-free?
Absolutely! You can use gluten-free pie crusts available at most grocery stores. Ensure that the cream of potato soup and Veg-All vegetables are also gluten-free, as some brands may contain gluten. This way, everyone can enjoy this delicious dish!
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).