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Chicken Pot Pie Recipe With Frozen Mixed Vegetables

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Amazing Chicken Pot Pie How To Feed A Loon
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Description

This Chicken Pot Pie Recipe with Frozen Mixed Vegetables is a classic dish that is both comforting and satisfying! It’s a simple dish to make that is sure to please even the pickiest eaters! The crust is light and flaky while the filling is packed with chunks of chicken, carrots, potatoes, and peas. This dish is perfect for a weeknight meal and can even be made in advance and frozen for later. The creamy sauce ties it all together and makes it a comforting, home-style dish.

Prep Time

The prep time for this Chicken Pot Pie Recipe with Frozen Mixed Vegetables is about 15 minutes. This is a relatively fast and easy dish to make and all the ingredients are already prepared and ready to go.

Cook Time

The cook time for this Chicken Pot Pie Recipe with Frozen Mixed Vegetables is about 45 minutes. This is a relatively quick dish to make and can be done in less than an hour. The crust on the pot pie will be golden brown and the filling will be bubbling when done.

Ingredients

  • 2¼ cups frozen mixed vegetables (carrots, potatoes, peas)
  • 2 cups cooked and diced chicken
  • 1¼ cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup butter, melted
  • 1½ cups chicken broth
  • 1 cup milk
  • 1 tablespoon parsley, chopped

Instructions

Preheat the oven to 375°F (190°C). Grease a 9-inch pie plate with butter or non-stick cooking spray.

In a medium mixing bowl, combine the flour, salt, and pepper. Cut in the butter until it resembles coarse crumbs. Add the chicken broth and milk and stir until combined. Roll out the dough into a 12-inch circle and place in the prepared pie plate. Place the frozen vegetables and chicken in the pie plate and pour the sauce over the top.

Bake for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes before serving.

Equipment

  • 9-inch pie plate
  • Mixing bowl
  • Rolling pin
  • Oven

Notes

This dish can easily be made ahead of time and frozen. To freeze, prepare the dish up to the baking step. Cover the pie plate with plastic wrap and place in the freezer. When ready to bake, take out of the freezer and let thaw overnight in the refrigerator. Bake as directed.

Nutrition: Per Serving

  • Calories: 460
  • Fat: 21g
  • Carbohydrates: 44g
  • Protein: 21g

Recipe Tips

To make this dish a little healthier, use low-fat milk and reduced-fat butter. You can also substitute the frozen vegetables for any other vegetables you have on hand. For example, you can use fresh carrots, potatoes, and peas or even a bag of mixed frozen vegetables.

This dish can also be made as individual pot pies. Divide the dough into four pieces and roll each piece into a 6-inch circle. Place each circle in a greased muffin tin and fill with the chicken and vegetable mixture. Bake as directed.

This dish can also be made with leftover cooked chicken. Just add the cooked chicken to the vegetable mixture and bake as directed. You can also substitute the chicken with cooked beef, pork, or turkey.


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