Chicken Pot Pie With Vegetables
A comforting chicken pot pie filled with tender vegetables and creamy sauce, perfect for cozy family dinners and those craving hearty, flavorful comfort food.
Ingredients
- 3 Tbsp. butter ⓘ
- 1 medium onion, chopped ⓘ
- 1 c. fresh or thawed frozen peas ⓘ
- 1 c. carrots, cut into chunks and partially cooked ⓘ
- 1 small zucchini, quartered and diced ⓘ
- 1 c. potatoes, cooked and diced ⓘ
- 1/4 c. fresh parsley, chopped ⓘ
- 2 Tbsp. unbleached flour ⓘ
- 2 c. milk ⓘ
- 2 c. cooked chicken, boned and diced ⓘ
Instructions
- Saute the chopped onion in butter until transparent.
- Add the peas, carrots, zucchini, potatoes, and parsley; cook gently until half tender.
- Stir in the flour and cook briefly.
- Add the milk; cook and stir until thickened.
- Taste and adjust seasoning as needed.
- Remove from heat and add the cooked, diced chicken.
Tips & Substitutions
For a richer flavor, consider adding garlic or thyme while sautéing the onion. If you're short on time, rotisserie chicken can be a great substitute for cooked chicken. You can also mix in other vegetables like corn or green beans if you have them on hand. This dish can be easily adapted to accommodate different dietary preferences by using plant-based milk and chicken alternatives.
Serving Suggestions
Serve this hearty chicken pot pie with a simple side salad or crusty bread to soak up the delicious sauce. It pairs beautifully with Old Time Vegetables for a well-rounded meal. Consider garnishing with additional fresh parsley for a pop of color and flavor. This comforting dish makes for a perfect family dinner or a cozy meal on a chilly evening.
Storage & Reheating
Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, about 20-25 minutes. For best results, cover it with foil to prevent the crust from browning too quickly. You can also microwave individual portions if you're in a hurry.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Pot Pie With Vegetables contains roughly 1870 calories, with 31g protein, 142g carbohydrates, and 138g fat. It is an excellent source of vitamin A (249% of the Daily Value), vitamin C (126% of the Daily Value), and dietary fiber (125% of the Daily Value). Note that it is relatively high in sodium, at 795mg per serving (35% 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 freeze chicken pot pie?
Yes, you can freeze chicken pot pie before baking. Wrap it tightly in plastic wrap and foil, and it will keep for up to 3 months. When you're ready to bake, thaw it in the refrigerator overnight before cooking. If baked, leftover slices can also be frozen, but the crust may not be as flaky upon reheating.
What can I use instead of butter?
If you're looking for a dairy-free option, you can replace butter with olive oil or vegan butter. Alternatively, ghee can be used for a richer flavor. Just remember that different fats may slightly alter the taste, so choose one that complements your ingredients.
How can I make this recipe healthier?
To make this chicken pot pie healthier, you can use whole grain or almond flour instead of unbleached flour for the sauce. Additionally, increasing the amount of vegetables and using skinless chicken can reduce calories. Opting for low-fat milk or a plant-based milk alternative can also lighten the dish while maintaining creaminess.
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).