Natalie'S Chicken Vegetable Pie
A hearty chicken vegetable pie combining tender chicken, mixed vegetables, creamy soup, and cheesy topping, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Cook chicken breasts or whole chicken until tender, then shred or chop into pieces.
- In a large bowl, combine the frozen mixed vegetables, cream of chicken soup, chicken broth, chopped chicken, Ro-Tel tomatoes, chopped onion, salt, pepper, and garlic powder.
- Mix all ingredients thoroughly.
- Pour the mixture into a greased 9 x 13-inch casserole dish.
- Bake in the preheated oven for about 45 minutes or until hot and bubbly.
- Sprinkle shredded Cheddar cheese on top during the last 10 minutes of baking if desired.
- Serve hot and enjoy.
Tips & Substitutions
For added flavor, consider including spices like garlic powder and paprika to the mixture. If you don't have cream of chicken soup, you can substitute with a homemade white sauce or another cream soup. Feel free to use leftover rotisserie chicken for quicker prep. This recipe is versatile; try adding other vegetables or cheeses based on your preference.
Serving Suggestions
This Chicken Vegetable Pie pairs wonderfully with a side salad or garlic bread for a complete meal. You can also serve it alongside a bowl of Soup Supreme for a cozy dinner. Consider garnishing with fresh herbs like parsley or thyme for added freshness before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until heated through, about 20-25 minutes. Alternatively, you can microwave individual portions, but be sure to cover to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Natalie'S Chicken Vegetable Pie contains roughly 485 calories, with 24g protein, 32g carbohydrates, and 29g fat. It is an excellent source of vitamin A (81% of the Daily Value), protein (48% of the Daily Value), and calcium (23% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 2585mg per serving (112% 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 fresh vegetables instead of frozen?
Yes, you can use fresh vegetables! Just ensure they are pre-cooked or steamed until tender before adding them to the mixture. This will help maintain their texture and flavor in the pie.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. When ready to bake, simply pour it into the casserole dish and top with cheese before placing it in the oven.
What can I serve with Chicken Vegetable Pie?
This dish is hearty on its own, but you can serve it with a light side like steamed broccoli or a fresh garden salad. It also goes well with a warm dinner roll or a slice of cornbread for a comforting meal.
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).