Granny'S Chicken Pot Pie
A hearty chicken pot pie filling with tender chicken, mixed vegetables, and creamy mushroom soup, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Cook the chicken until tender; reserve the broth.
- Remove meat from bones and set aside.
- In a large pot, combine the chicken broth, drained Veg-All, drained English peas, cream of mushroom soup, salt, and pepper to taste.
- Add water if needed to reach desired consistency.
- Bring the mixture to a boil and cook for 5 to 10 minutes.
- Pour the hot mixture into a 13 x 9-inch baking dish.
- Cover with pie crust and bake as desired.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or rosemary when cooking the chicken. You can swap the cream of mushroom soup for a homemade version or use cream of chicken soup for a different taste. If you prefer a lighter dish, use a rotisserie chicken instead of frying your own. Also, try making your own crust to pair beautifully with this comforting meal.
Serving Suggestions
Serve this chicken pot pie with a simple side salad or steamed vegetables for a complete meal. A glass of white wine or a refreshing iced tea pairs nicely. For extra comfort, consider serving it alongside My Mom'S Great Chicken And Dumplings for a hearty family feast.
Storage & Reheating
Store any 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 until heated through, about 20-25 minutes. You can also microwave individual portions, though the crust may not stay as crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Chicken Pot Pie contains roughly 669 calories, with 35g protein, 66g carbohydrates, and 29g fat. It is an excellent source of protein (69% of the Daily Value) and iron (35% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 574mg per serving (25% 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?
Absolutely! Frozen vegetables are a great alternative and can add freshness to your dish. Just make sure to thaw and drain them before adding to the pot to avoid excess moisture.
How can I make this recipe gluten-free?
To make a gluten-free chicken pot pie, use a gluten-free pie crust and ensure that the cream of mushroom soup is also gluten-free. You can find many brands that cater to gluten-free diets, or you can make your own soup from scratch.
What can I use instead of chicken?
For a vegetarian version, try using chickpeas or a meat substitute like tofu or tempeh. You can also make it a hearty vegetable pot pie with an assortment of your favorite vegetables, making it a delicious option for those looking for vegetarian recipes.
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).