Pot Pie Chicken
A comforting chicken pot pie with tender chicken, mixed vegetables, and creamy filling encased in flaky pastry, perfect for family dinners or cozy gatherings.
Ingredients
Instructions
- Drain the mixed vegetables and add the chicken and cream of chicken soup.
- Mix well until combined.
- Pour the mixture into a pie shell.
- Cover with the top pie shell and vent to allow steam to escape.
- Bake at 375°F (190°C) for 45 minutes or until the crust is golden brown.
Tips & Substitutions
For a heartier filling, consider adding diced potatoes or using leftover turkey instead of canned chicken. You can also enhance the flavor by incorporating herbs like thyme or rosemary. If you're short on time, pre-made pie crusts work well, and for a twist, try a puff pastry top instead. This dish is reminiscent of Pennsylvania Dutch Style Chicken And Corn Soup in its comforting nature.
Serving Suggestions
Serve this pot pie hot, garnished with fresh parsley for a pop of color. It pairs well with a simple side salad or steamed green beans for a balanced meal. For a cozy dinner, this dish pairs beautifully with Jo'S Chicken And Spaghetti, offering a comforting, hearty meal that your family will love.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, cover with foil to prevent the crust from burning and bake at 350°F (175°C) until heated through, about 20-25 minutes. You can also microwave individual servings, but the crust may become soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Pot Pie Chicken contains roughly 118 calories, with 5g protein, 10g carbohydrates, and 6g fat. It is an excellent source of vitamin A (28% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 866mg per serving (38% 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 canned?
Absolutely! Fresh vegetables like carrots, peas, and corn can be sautéed and added to the mixture. Just make sure they're cooked until tender before combining them with the chicken and cream of chicken soup to ensure even cooking in the pie.
What can I substitute for cream of chicken soup?
You can make a homemade version by mixing equal parts of chicken broth and heavy cream, thickened with a roux of butter and flour. Alternatively, a can of cream of mushroom soup or even a dairy-free cream soup can work well in this recipe.
How can I make this dish vegetarian?
To make a vegetarian pot pie, substitute canned chicken with chickpeas or a plant-based chicken alternative. Replace the cream of chicken soup with a creamy vegetable soup or a homemade white sauce. Adding extra vegetables like mushrooms and spinach can enhance the flavor and texture.
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).