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Chicken Pot Pie Recipe With Canned Mixed Vegetables

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Chicken Pot Pie Recipe Dinner Easy Homemade Comfort
Chicken Pot Pie Recipe Dinner Easy Homemade Comfort from www.the-girl-who-ate-everything.com

Description

Chicken pot pie is a classic comfort food recipe that has been a staple in American kitchens for generations. Made with creamy chicken and vegetables in a flaky crust, this recipe is a favorite among kids and adults alike. This version uses canned mixed vegetables, making it a great way to use up pantry staples and get dinner on the table quickly. The savory and creamy filling topped with a golden crust is sure to become a family favorite.

This recipe is easy to customize according to your family’s tastes. You can use any type of canned mixed vegetables, or you can use your own favorite combination of frozen or fresh vegetables. You can also use any type of cooked chicken, such as rotisserie chicken or leftover cooked chicken. This recipe is a great way to use up leftovers and turn them into a delicious and comforting meal.

Prep Time

This recipe takes about 10 minutes to prepare. You will need to cook the chicken and vegetables, prepare the crust, and assemble the pot pie.

Cook Time

Cook time for this recipe is approximately 35 minutes. You will need to bake the pot pie in a preheated oven until the crust is golden brown and the filling is bubbly.

Ingredients

  • 1 pound cooked chicken, diced
  • 1 can (14.5 ounces) mixed vegetables, drained
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • 2 teaspoons fresh thyme leaves, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 sheet refrigerated pie crust
  • 1 egg, beaten

Instructions

Preheat the oven to 375°F. Grease a 9-inch pie plate.

In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally, until the vegetables are softened.

Stir in the flour and cook for 1 minute more. Slowly add the chicken broth and milk, stirring constantly, and cook until the sauce thickens. Stir in the cooked chicken and vegetables and season with the thyme, salt, and pepper.

Transfer the mixture to the prepared pie plate. Top with the pie crust, pressing the edges to seal. Cut several slits in the top of the crust to allow steam to escape. Brush the crust with the beaten egg.

Bake for 35 minutes, until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.

Equipment

  • Large skillet
  • 9-inch pie plate
  • Baking sheet

Notes

You can use any type of cooked chicken for this recipe, such as rotisserie chicken or leftover cooked chicken.

You can use any type of canned mixed vegetables for this recipe, or you can use your own favorite combination of frozen or fresh vegetables.

Nutrition: Per Serving

  • Calories: 350
  • Fat: 15g
  • Carbohydrates: 23g
  • Protein: 20g
  • Sodium: 440mg

Recipe Tips

For a lighter version of this recipe, you can use low-fat milk and chicken broth. You can also use a lower-fat pie crust, such as a graham cracker crust or a whole wheat crust.

To make this recipe vegetarian, you can substitute the chicken with cooked tofu, chickpeas, or your favorite type of beans. You can also add extra vegetables, such as mushrooms or bell peppers.

This pot pie is a great way to use up leftovers. You can use any cooked vegetables or proteins that you have on hand.


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