Chicken-Vegetable Pot Pie
A hearty chicken and vegetable pot pie with creamy soups and tender vegetables, perfect for comforting family dinners or cozy gatherings.
Ingredients
Instructions
- Preheat oven to 375°F.
- Cook the frozen mixed vegetables according to package directions and drain.
- In a 2-quart saucepan over medium heat, melt margarine or butter.
- Cook chopped onion, sliced celery, and dried thyme until the onion is tender, stirring occasionally.
- Add condensed cream of broccoli soup, condensed cream of chicken soup, and milk; stir until smooth.
- Combine the cooked vegetables and diced cooked chicken with the soup mixture.
- Pour the mixture into a prepared pie dish or casserole dish.
- Bake in the preheated oven for about 30 minutes or until hot and bubbly.
Nutrition & Diet Analysis (per serving)
441
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).