Veg-All Chicken Pie
A comforting chicken pot pie filled with creamy potato soup, mixed vegetables, and tender chicken, all encased in a flaky crust. Perfect for family dinners, it offers savory flavors and a hearty texture that appeals to both kids and adults alike.
Ingredients
Instructions
- Combine the cream of potato soup, Veg-All, diced chicken, milk, thyme, and black pepper in a bowl.
- Spoon the mixture into a prepared deep dish pie crust.
- Place the second pie crust on top of the filling.
- Seal the edges of the crust.
- Brush the top crust with a beaten egg, if desired.
- Bake at 375°F for 40 minutes until golden brown.
Tips & Substitutions
For a creamier filling, consider adding a cup of sour cream or cream cheese. You can replace the cream of potato soup with homemade potato soup for a fresher taste. If you're short on time, rotisserie chicken can be used in place of diced chicken. Fresh herbs can enhance the flavor—try adding parsley or rosemary along with thyme.
Serving Suggestions
Serve the Veg-All Chicken Pie with a fresh side salad or steamed vegetables for a balanced meal. It pairs beautifully with Chicken Drummettes for a delightful family dinner. For a heartier option, consider serving it alongside mashed potatoes or crusty bread to soak up the delicious filling.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave or heat the whole pie in a preheated oven at 350°F until warmed through, about 20-25 minutes. Cover with foil to prevent over-browning.
Nutrition & Diet Analysis (per serving)
Each serving of Veg-All Chicken Pie contains roughly 791 calories, with 20g protein, 168g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (79% of the Daily Value), iron (76% of the Daily Value), and calcium (56% of the Daily Value). Note that it is relatively high in sodium, at 669mg per serving (29% 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 substitute frozen mixed vegetables for Veg-All. Just be sure to thaw and drain them well to avoid excess moisture in the pie. This will help maintain the texture and prevent a soggy crust.
Is it possible to make this pie ahead of time?
Absolutely! You can assemble the pie, cover it with plastic wrap, and refrigerate it for up to 24 hours before baking. Alternatively, you can freeze it before baking and then bake it directly from the freezer, adding additional time to the cooking process.
What can I serve with Veg-All Chicken Pie?
This dish pairs well with a simple green salad or roasted vegetables for a fresh touch. You could also serve it with a side of garlic bread or biscuits for a comforting, hearty meal. For a lighter option, consider a fruit salad.
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).