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.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of milk. You can also substitute the frozen mixed vegetables with fresh vegetables like carrots, peas, or green beans for added texture. If you like a bit of spice, add a pinch of cayenne pepper. This dish pairs well with Ruth'S Scalloped Hash Browns for a hearty meal.
Serving Suggestions
Serve this pot pie with a simple green salad or crusty bread for a complete meal. It also pairs nicely with steamed broccoli or a side of mashed potatoes. For a comforting dinner, consider serving it alongside Chicken And Rice Terrific for a satisfying combination of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F until heated through, or microwave in individual portions until hot. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Vegetable Pot Pie contains roughly 669 calories, with 6g protein, 44g carbohydrates, and 53g fat. It is an excellent source of vitamin C (30% of the Daily Value) and iron (22% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1136mg per serving (49% 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 instead of frozen. Just make sure to chop them into small, even pieces and sauté them until tender before mixing them into the pot pie filling. This will enhance the overall flavor and texture.
What can I substitute for the cream soups?
You can make a homemade cream sauce using butter, flour, and milk as a base. Combine 1/4 cup of butter with 1/4 cup of flour and gradually whisk in 2 cups of milk until smooth. Add seasonings to taste to replicate the flavors of cream of chicken and cream of broccoli soups.
How can I make this recipe vegetarian?
To make this pot pie vegetarian, substitute the chicken with a mix of hearty vegetables such as potatoes, mushrooms, and additional beans for protein. Use vegetable broth instead of milk and cream soups to keep the flavors rich and satisfying.
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).