Lanette'S Chicken Pot Pie
A hearty chicken pot pie featuring tender chicken, mixed vegetables, and a flaky pastry crust, perfect for cozy family dinners or casual gatherings.
Ingredients
Instructions
- Spray casserole dish with Pam.
- Line casserole dish with one pastry shell.
- Save the other pastry shell for topping.
- Remove bones from the cooked chicken or boiled chicken parts.
- Sprinkle chopped chicken, boiled eggs, and vegetables throughout the dish.
- No need to mix the ingredients together.
- Season with salt and pepper to taste.
- Mix cream of chicken soup with 1 can of water.
- Pour the soup mixture over the chicken and vegetable layers.
- Add more water if needed, depending on your desired moisture level.
- Tear or cut the remaining pastry shell into strips.
- Place the pastry strips across the top of the pie to form a lattice or cover.
- Cut vents in the pastry if baking in a round dish.
- Bake at 350°F for 1 hour until golden and bubbly.
Tips & Substitutions
For a more flavorful filling, consider adding herbs like thyme or rosemary. You can substitute the canned chicken with leftover rotisserie chicken for added depth of flavor. If you prefer a creamier texture, mix in some sour cream or cream cheese along with the cream of chicken soup. For a healthier option, use whole wheat pastry shells or explore variations with vegetables like broccoli or carrots.
Serving Suggestions
This Chicken Pot Pie is a complete meal on its own, but you can elevate your dinner by serving it with a side salad or some crusty bread. For a comforting pairing, consider serving it alongside Baked Cream Of Chicken for a creamy, rich experience. A light, crisp white wine also complements the dish beautifully.
Storage & Reheating
Store 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 preheated oven at 350°F for about 20-30 minutes, or until heated through. You can also microwave individual portions, but baking is preferable for maintaining the crust's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lanette'S Chicken Pot Pie contains roughly 306 calories, with 6g protein, 58g carbohydrates, and 6g fat. It is a good source of calcium (12% of the Daily Value) and protein (11% 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 fresh?
Absolutely! Frozen vegetables work well in this recipe and save time. Just ensure they are thawed and drained to prevent excess moisture in the pie. This substitution is also great for using up any leftover mixed vegetables from a previous meal.
Is it possible to make this dish ahead of time?
Yes, you can prepare the filling and assemble the pie a day in advance. Cover it tightly and refrigerate until ready to bake. This allows the flavors to meld together. Just add a few extra minutes to the baking time if baking directly from the fridge.
Can I make this pot pie gluten-free?
Certainly! Use gluten-free pastry shells or a homemade gluten-free crust. For the filling, ensure that the cream of chicken soup is also gluten-free, or make your own from scratch using gluten-free ingredients. This way, you can enjoy the dish without compromising on texture or flavor.
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).