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Delicious Chicken Pot Pie Recipe With Canned Vegetables

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Chicken Pot Pie with Vegetables New England Today
Chicken Pot Pie with Vegetables New England Today from newengland.com

A pot pie is a classic comfort food that has been enjoyed for generations. The combination of flavorful chicken, creamy sauce, and tender vegetables is a delicious and satisfying meal. This particular recipe uses canned vegetables, making it a quick and easy meal that doesn't require a lot of time or effort. It's perfect for busy weeknights and can be prepared in just a few minutes. And, with a golden and flaky crust, it's sure to be a hit with the whole family.

Description

This classic comfort food is made with a creamy chicken and vegetable filling, topped with a golden and flaky crust. It's a quick and easy meal that can be prepared in just a few minutes using canned vegetables. It's perfect for busy weeknights and sure to please the whole family.

Prep Time

This recipe takes about 10 minutes to prepare, but the baking time will vary depending on the size of your pot pie. It's important to keep an eye on the crust, as you don't want it to over-brown.

Cook Time

The cooking time for this chicken pot pie recipe with canned vegetables will vary depending on the size of your pot pie. It should take approximately 25-30 minutes to cook, but make sure to keep an eye on it so the crust doesn't over-brown.

Ingredients

  • 1 package (9 ounces) refrigerated cooked chicken
  • 1 can (10 3/4 ounces) condensed cream of chicken soup
  • 1/2 cup milk
  • 1 can (16 ounces) mixed vegetables, drained
  • 1 package (15 ounces) prepared pie crusts

Instructions

  1. Preheat the oven to 375°F.
  2. In a medium bowl, combine the cooked chicken, soup, milk, and vegetables. Mix until everything is well combined.
  3. Unroll the pie crusts onto a lightly floured surface. Cut each crust into four equal-sized rectangles.
  4. Spoon the chicken mixture into four individual 8-ounce ramekins or baking dishes. Place one pie crust rectangle on top of each ramekin or baking dish.
  5. Crimp the edges of the crusts to seal. Cut a few slits in the top of the crusts.
  6. Place the ramekins or baking dishes on a baking sheet and bake for 25-30 minutes, or until the crusts are golden brown.
  7. Remove from the oven and let cool for 5-10 minutes before serving.

Equipment

  • Measuring cups and spoons
  • Medium bowl
  • Rolling pin
  • Four 8-ounce ramekins or baking dishes
  • Baking sheet

Notes

This recipe can also be made with frozen vegetables. Just make sure that they are thawed and drained before adding them to the mixture. For a creamier filling, you can substitute cream of mushroom soup for the cream of chicken soup.

Nutrition: Per Serving

  • Calories: 345
  • Total Fat: 14.5g
  • Saturated Fat: 5.5g
  • Cholesterol: 68mg
  • Sodium: 778mg
  • Carbohydrates: 32g
  • Fiber: 3g
  • Sugar: 4g
  • Protein: 17g

Recipe Tips

For a crunchier crust, brush the top of the crust with a beaten egg before baking. You can also sprinkle some grated cheese on top of the crust for a cheesy flavor. If you want to make your pot pie even more flavorful, try adding some herbs and spices to the filling. A little garlic powder, thyme, and parsley go a long way and add a lot of flavor to the dish.

This chicken pot pie with canned vegetables is a quick and easy meal that can be made in just a few minutes. It's perfect for busy weeknights and sure to please the whole family. With a creamy and flavorful filling and a golden and flaky crust, it's sure to become a favorite in your home.


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