Working Mom'S Chicken Pot Pie
A comforting chicken pot pie with tender chicken, mixed vegetables, and a creamy filling topped with a flaky crust, perfect for busy weeknights or family dinners.
Ingredients
Instructions
- Preheat oven to 400°F and spray a 9 x 13-inch baking dish with Pam.
- Place chicken, vegetables, mushrooms, and onion in the dish.
- In a blender, mix skim milk, Egg Beaters, Master Mix, salt, and pepper until smooth.
- Pour the mixture over the chicken and vegetables in the dish.
- Bake until a knife inserted in the center comes out clean, about 30 to 35 minutes.
Tips & Substitutions
For a creamier texture, consider adding a tablespoon of cream cheese to the mixture before blending. If you're short on time, use rotisserie chicken instead of cooking your own. Feel free to substitute the frozen peas and carrots with any mixed vegetables you have on hand. For a healthier twist, try using whole wheat Master Mix or low-fat milk.
Serving Suggestions
This chicken pot pie pairs beautifully with a simple side salad or steamed green beans for a complete meal. For added flavor, serve with a dollop of sour cream or a sprinkle of fresh herbs on top. You can also browse more American recipes for inspiration on side dishes that complement this comforting dish.
Storage & Reheating
Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and place in a preheated oven at 350°F for about 20-25 minutes, or until heated through. You can also microwave individual portions, but be careful not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Working Mom'S Chicken Pot Pie contains roughly 290 calories, with 6g protein, 49g carbohydrates, and 8g fat. It is an excellent source of vitamin D (75% of the Daily Value), iron (23% of the Daily Value), and vitamin C (21% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1399mg per serving (61% 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 different vegetables in this pot pie?
Absolutely! You can customize the vegetables based on your preferences. Try adding corn, green beans, or even diced potatoes. Just make sure to keep the total vegetable volume similar to the original recipe to maintain the right consistency.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and vegetable mixture a day ahead and store it in the fridge. Just mix the liquid ingredients right before baking to ensure freshness. This makes it a great option for busy weeknights or meal prep.
Is there a gluten-free option for the Master Mix?
You can substitute the Master Mix with a gluten-free baking mix available in stores. Just ensure that the proportions are similar, as different mixes may vary in absorbency. This will allow you to enjoy a gluten-free version of this delicious chicken pot pie.
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).