Homemade Chicken Pot Pie
A comforting homemade chicken pot pie filled with tender chicken, mixed vegetables, and creamy soups, encased in flaky crust—perfect for family dinners and cozy gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, fold together the drained Veg-All, cream of chicken soup, cream of mushroom soup, and cooked chicken.
- Spray a 9-inch pie pan lightly with cooking spray.
- Unfold the first pie crust and place it in the prepared pie pan. Pierce the unbaked crust several times with a fork.
- Pour the vegetable and chicken mixture into the crust.
- Unfold the second pie crust and place it on top of the filling.
- Flute the edges of the pie crusts together and pierce the top crust with a fork to vent.
- Bake at 350°F (175°C) for 45 minutes or until the crust is golden brown.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or rosemary to the chicken and vegetable mixture. You can substitute the Veg-All with fresh vegetables like peas and carrots, or use leftover veggies from other meals. If you're short on time, pre-cooked rotisserie chicken works great as a shortcut. This recipe is also flexible; try adding cheese for a creamy twist.
Serving Suggestions
Serve the chicken pot pie with a side salad for a light meal, or pair it with mashed potatoes for a comforting dinner. This dish pairs beautifully with Chicken Souffle Sandwiches for a delightful brunch option. For a more robust meal, consider serving it alongside steamed green beans or a fresh vegetable medley.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the pie with foil and warm it in a 350°F oven for about 20-30 minutes, or until heated through. Alternatively, you can microwave individual slices, but the crust may lose its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Chicken Pot Pie contains roughly 428 calories, with 8g protein, 51g carbohydrates, and 21g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 920mg 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?
Absolutely! Frozen vegetables can be a great alternative to canned. Just make sure to thaw and drain them before adding them to the pie filling. This will help prevent excess moisture and ensure a perfectly crisp crust.
How can I make the crust from scratch?
To make a homemade pie crust, combine 2 1/2 cups all-purpose flour with 1 teaspoon salt, and cut in 1 cup of cold butter until crumbly. Gradually add cold water until the dough forms. Chill for at least 30 minutes before rolling out for your pie crust.
Can I make this pot pie ahead of time?
Yes, you can prepare the filling and assemble the pie a day in advance. Just cover it tightly and refrigerate it. When ready to bake, you may need to add an extra 5-10 minutes to the baking time to ensure it's heated through properly.
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).