Easy Chicken Pot Pie
Indulge in this comforting Easy Chicken Pot Pie, a classic dish that combines tender chicken and mixed vegetables in a creamy sauce, all topped with a buttery, flaky crust. Perfect for family dinners or a cozy night in, it's a hearty meal that satisfies every palate.
Ingredients
Instructions
- Spray a 9 x 13-inch baking dish lightly with cooking spray. Line the bottom of the dish with chicken pieces.
- Mix together Veg-All and the three cans of soup in a large bowl.
- Spread this mixture on top of the chicken.
- In the same bowl, mix melted butter, milk, and flour, and pour this over the soup.
- Bake at 350° for approximately 30 to 40 minutes until the crust is brown.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or rosemary to the chicken layer. You can substitute the Veg-All with fresh mixed vegetables or your favorites like peas and carrots. If you prefer a flakier crust, replace half the flour with cornstarch. This recipe can also be adapted for a gluten-free version by using gluten-free flour.
Serving Suggestions
This chicken pot pie is perfect as a standalone meal but pairs beautifully with a fresh garden salad or steamed green beans for a complete dinner. Consider serving it with crusty bread to soak up the delicious sauce. For a cozy touch, a glass of white wine complements the creamy flavor well.
Storage & Reheating
Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F for about 20 minutes, or until heated through. For individual portions, you can microwave them for 2-3 minutes, stirring halfway.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Chicken Pot Pie contains roughly 794 calories, with 7g protein, 33g carbohydrates, and 71g fat. It is a good source of iron (16% of the Daily Value), protein (13% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 928mg per serving (40% 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, you can use frozen vegetables in place of canned Veg-All. Just make sure to thaw and drain them before mixing with the soups to prevent excess moisture. This will keep the pot pie filling from becoming too watery.
What can I use instead of cream soups?
If you prefer a healthier option, you can make a homemade cream sauce using butter, flour, and chicken broth. Just mix in some milk to achieve the creamy texture, and season with salt and pepper to taste.
Can I make this ahead of time?
Absolutely! You can prepare the filling and pour it over the chicken, then cover and refrigerate for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time if baking directly from the refrigerator.
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).