Vegetable And Chicken Pot Pie(Or Turkey)
A hearty vegetable and chicken pot pie featuring flaky biscuits, creamy filling, and tender vegetables, perfect for comforting family dinners or cozy gatherings.
Ingredients
Instructions
- Preheat oven according to biscuit package instructions.
- In a skillet, melt margarine over medium heat.
- Add chopped celery and cook until tender, about 5 minutes.
- In a mixing bowl, combine cream of chicken soup, milk, pepper, and seasoned salt.
- Stir in thawed frozen vegetables and cooked, cubed chicken.
- Pour the vegetable and chicken mixture into a baking dish.
- Arrange the flaky biscuits on top of the filling.
- Bake until biscuits are golden brown and filling is bubbly, about 20-25 minutes.
Tips & Substitutions
For a richer filling, consider adding a splash of white wine or a tablespoon of Dijon mustard. If you don't have cream of chicken soup, you can substitute it with Aunt Evelyn'S Cream Of Broccoli Soup for a unique twist. Feel free to customize the frozen vegetables according to your taste preferences, using combinations like peas, corn, or green beans.
Serving Suggestions
Serve this comforting pot pie alongside a simple green salad or some roasted vegetables for a balanced meal. For a heartier option, consider pairing it with mashed potatoes or a side of buttery corn on the cob. This dish also pairs beautifully with Mrs. Edith'S Festive Chicken Salad for a delightful lunch spread.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot pie in a preheated oven at 350°F until heated through, about 15-20 minutes. You can also microwave individual servings, but be sure to cover them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable And Chicken Pot Pie(Or Turkey) contains roughly 373 calories, with 8g protein, 61g carbohydrates, and 11g fat. It is an excellent source of vitamin C (51% of the Daily Value), iron (29% of the Daily Value), and calcium (25% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 1859mg per serving (81% 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 turkey instead of chicken in this recipe?
Absolutely! Turkey works wonderfully in this pot pie and is a great way to use up leftovers from holiday meals. Simply substitute the cooked, cubed chicken with an equal amount of cooked, cubed turkey for a delicious variation.
What can I do if I don't have frozen vegetables?
If frozen vegetables aren't available, you can use fresh vegetables instead. Just chop them and sauté them in the skillet until tender before adding them to the filling. Broccoli, carrots, and peas are excellent choices that will maintain the dish's flavor and texture.
Can I make this pot pie gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free biscuits and ensuring that the cream of chicken soup is also gluten-free. Many brands offer gluten-free versions of these products, allowing everyone to enjoy this comforting dish without concerns.
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).