Lisa'S Chicken Pot Pie
A hearty chicken pot pie with a creamy vegetable filling and tender chicken, perfect for comfort food lovers and family dinners alike.
Ingredients
Instructions
- Place the cooked, boned chicken cut into bite-sized pieces in the bottom of a large casserole dish (9 1/2 x 13 1/2 inches or larger).
- Mix the cream of chicken, cream of mushroom, and cream of celery soups with chicken broth and the mixed vegetables (do not drain) and pour over the chicken.
- Heat the mixture together until well combined; it may be runny.
- Prepare the crust according to your preferred method or recipe.
- Add the crust over the hot mixture and bake until golden and bubbly.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or rosemary to the mixture. If you're short on time, rotisserie chicken can be a great substitute for boiled chicken. You can also mix in other vegetables like corn or green beans based on your preference. If you want a lighter version, try using a whole grain crust or phyllo dough instead of traditional pie crust.
Serving Suggestions
This chicken pot pie is hearty enough to be a meal on its own, but it also pairs well with a simple side salad or some crusty bread. For a comforting touch, serve it with a dollop of cranberry sauce. It’s a wonderful way to enjoy American recipes that are both satisfying and nourishing.
Storage & Reheating
Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave or warm the whole pie in the oven at 350°F until heated through, about 20-30 minutes. Cover with foil to prevent over-browning of the crust.
Nutrition & Diet Analysis (per serving)
Each serving of Lisa'S Chicken Pot Pie contains roughly 601 calories, with 63g protein, 27g carbohydrates, and 26g fat. It is an excellent source of protein (125% of the Daily Value), vitamin A (70% of the Daily Value), and iron (33% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1229mg per serving (53% 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, frozen mixed vegetables work well in this recipe. Just be sure to thaw and drain them before mixing with the soups and chicken broth to avoid excess moisture. This will keep your pot pie from becoming too watery.
How can I make this dish gluten-free?
To make a gluten-free version, use gluten-free cream soups or make your own by thickening chicken broth with cornstarch. Use a gluten-free pie crust or make a crustless version by layering the filling in a baking dish and topping with mashed potatoes.
Can I prepare this pot pie in advance?
Absolutely! You can assemble the chicken pot pie and refrigerate it for up to a day before baking. When you're ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
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).