Vegetable 7 Chicken Pot Pie
A comforting chicken pot pie with a savory vegetable and creamy chicken filling topped with flaky biscuits. Perfect for family dinners, it combines tender vegetables, seasoned chicken, and a rich sauce, all baked to golden perfection. An easy, hearty dish that satisfies craving for classic comfort food.
Ingredients
Instructions
- In a large skillet, melt butter over medium heat.
- Add chopped celery and cook until crisp-tender.
- Stir in cream of chicken soup, milk, onion powder, and pepper; mix well.
- Add thawed vegetables and cooked, cubed chicken; heat through.
- Spoon the mixture into a 12 x 8-inch baking dish.
- Cut each biscuit into 4 pieces.
- Arrange the biscuit pieces over the hot filling.
- Bake at 375°F for 25 minutes until golden and bubbly.
Tips & Substitutions
For added flavor, consider sautéing some minced garlic or using fresh herbs like thyme or rosemary when cooking the celery. If you don't have cream of chicken soup, you can substitute it with a homemade white sauce or use cream of mushroom soup for a different taste. For a vegetarian version, simply omit the chicken and add more vegetables.
Serving Suggestions
This Vegetable 7 Chicken Pot Pie is perfect as a standalone meal, but you can serve it with a simple green salad or steamed vegetables for a complete dinner. It pairs beautifully with Chicken 'N Rice Salad for a comforting, hearty meal. For a cozy touch, consider serving with warm, crusty bread on the side.
Storage & Reheating
Store any leftover pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until heated through, about 20-25 minutes. Alternatively, you can microwave individual portions, but the biscuits may not stay as crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable 7 Chicken Pot Pie contains roughly 828 calories, with 9g protein, 69g carbohydrates, and 57g fat. It is an excellent source of vitamin A (42% of the Daily Value), iron (31% of the Daily Value), and vitamin C (31% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 584mg per serving (25% 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, fresh vegetables can be used instead of frozen. Just be sure to cook them until they are tender before adding them to the mixture, as they might need a bit longer than frozen vegetables. This will enhance the flavor and texture of the pot pie.
How can I make this pot pie healthier?
To make this pot pie healthier, consider using whole wheat biscuits or a homemade crust made with whole grain flour. You can also increase the amount of vegetables and reduce the amount of chicken for a lighter dish. Using low-fat milk and reduced-fat soup can also cut down on calories.
Can this recipe be made ahead of time?
Absolutely! You can prepare the filling and store it in the refrigerator for up to 24 hours before assembling the pot pie. Alternatively, you can fully assemble the dish and freeze it unbaked. Just add a few extra minutes to the baking time if cooking from frozen.
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).