Vegetable And Chicken Pot Pie
A hearty and comforting chicken pot pie filled with tender vegetables and savory cream of chicken soup, topped with golden biscuits. Perfect for family dinners or cozy gatherings, this dish offers warm, satisfying flavors with a flaky biscuit crust that delights every palate.
Ingredients
Instructions
- In a large skillet, melt the margarine or butter.
- Add chopped celery and stir over medium-high heat until crisp-tender.
- Stir in the cream of chicken soup, milk, onion powder, thyme, and pepper.
- Mix well to combine.
- Stir in frozen vegetables and cooked, cubed chicken; heat through.
- Spoon the mixture into a 13 x 9-inch baking dish.
- Preheat the oven to 375°F (190°C).
- Separate the biscuit dough into 10 biscuits.
- Cut each biscuit into 4 pieces.
- Arrange the biscuit pieces over the hot filling.
- Bake for 20 to 25 minutes or until biscuits are golden brown and filling is bubbly.
Tips & Substitutions
For a heartier filling, consider adding diced potatoes or mushrooms to the vegetable mix. If you don’t have cream of chicken soup, you can substitute it with homemade white sauce or a can of cream of mushroom soup for a different flavor. Fresh herbs like parsley or rosemary can enhance the taste. Adjust the seasoning to your preference, especially if you’re using seasoned frozen vegetables.
Serving Suggestions
This Vegetable and Chicken Pot Pie is delicious on its own but can be paired with a side salad for a refreshing contrast. Consider serving it alongside garlic bread or a light soup for a complete meal. For an added touch, serve with a dollop of Cranberry Sauce And Glaze(For Chicken, Duck, Cornish Hen) for sweetness and a burst of flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot pie in an oven-safe dish and cover with foil to prevent over-browning. Heat at 350°F (175°C) until warmed through, about 20-30 minutes. You can also reheat individual portions in the microwave for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable And Chicken Pot Pie contains roughly 426 calories, with 11g protein, 77g carbohydrates, and 9g fat. It is an excellent source of vitamin C (64% of the Daily Value), vitamin A (43% of the Daily Value), and iron (34% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 470mg per serving (20% 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 make this pot pie ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. When ready to bake, simply assemble the biscuit topping and bake as directed. This saves time on busy nights and allows the flavors to meld together beautifully.
What can I substitute for the chicken?
You can easily substitute the chicken with cooked turkey for a post-holiday dish or use chickpeas for a vegetarian option. Tofu or a mix of beans would also work well for a protein-rich alternative.
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables can add a vibrant taste and texture. Just be sure to chop and lightly steam them before adding to the filling to ensure they cook properly during baking.
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).