Kay'S Chicken Pot Pie
Creamy chicken pot pie with tender chicken, mixed vegetables, and savory soups, baked with a flaky crust—comfort food perfect for family dinners or cozy gatherings.
Ingredients
Instructions
- Pour the cooked and diced chicken, cream of potato soup, cream of chicken soup, drained Veg-All, milk, thyme, and black pepper into an unbaked pie crust.
- Cover with a second pie crust.
- Bake at 350°F for 45 minutes.
- Allow to cool for 10 minutes before serving.
Tips & Substitutions
For a richer flavor, consider adding sautéed onions or garlic to the filling. You can substitute any leftover cooked chicken or even rotisserie chicken for convenience. If you want a lighter pie, replace the cream of potato and cream of chicken soups with homemade or low-fat versions. Pair this dish perfectly with a side salad or steamed vegetables for a complete meal.
Serving Suggestions
Serve hot, garnished with fresh parsley for a pop of color. This dish pairs beautifully with a side of Glarum'S Potatoes or a simple green salad. For a complete meal, consider offering bread rolls or a light soup like Country Chicken And Barley Soup on the side.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F for about 20-30 minutes or until heated through. You can also microwave individual portions, but the crust may not stay as crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Kay'S Chicken Pot Pie contains roughly 553 calories, with 35g protein, 82g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (106% of the Daily Value), iron (93% of the Daily Value), and protein (71% of the Daily Value). Note that it is relatively high in sodium, at 852mg per serving (37% 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 Veg-All?
Yes, you can use frozen mixed vegetables in place of Veg-All. Just make sure to thaw and drain them before adding to the filling to avoid excess moisture, which could make the pie soggy.
Is it possible to make this pot pie ahead of time?
Absolutely! You can prepare the filling and assemble the pie a day in advance. Cover it tightly and store in the fridge. When ready to bake, just pop it in the oven; you may need to add a few extra minutes to the baking time if it's cold from the fridge.
Can I use a different type of meat?
Certainly! This recipe is versatile; you can substitute turkey, beef, or even a mix of vegetables for a vegetarian option. Just adjust the cooking time as needed, especially if using different meats to ensure everything is cooked through.
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).