Hearty Chicken & Vegetable Pot Pie
Indulge in the comforting embrace of a Hearty Chicken & Vegetable Pot Pie, a timeless classic that warms the soul. Perfectly flaky double crusts cradle a savory filling of tender chicken and mixed vegetables enveloped in a rich, creamy sauce. This dish makes a wonderful use of leftover chicken or turkey, transforming simple ingredients into a satisfying meal for family and friends. Enjoy this pot pie any day of the week for a cozy dinner that feels like a hug in a bowl!
N/A
Servings
400
Calories
10
Ingredients
Ingredients
Refrigerated pie crusts
1 (15 ounce) package (or make your own)
Margarine or butter
1/3 cup (melted)
Chopped onion
1/3 cup (fresh)
Flour
1/3 cup (all-purpose)
Salt
1/2 teaspoon (to taste)
Pepper
1/4 teaspoon (to taste)
Chicken broth
1 1/2 cups (low-sodium recommended)
Milk
2/3 cup (whole or 2%)
Shredded cooked chicken or turkey
3 cups (leftover or rotisserie)
Frozen mixed vegetables
2 cups (thawed (peas, carrots, corn, green beans))
Instructions
1
Preheat your oven to 425°F (220°C).
2
Prepare the pie crusts according to package instructions for a two-crust pie, using a 9-inch pie pan.
3
In a medium saucepan, melt the butter or margarine over medium heat. Add the chopped onion and sauté for about 2 minutes until tender and fragrant.
4
Whisk in the flour, salt, and pepper to create a roux and cook for 1-2 minutes.
5
Gradually whisk in the chicken broth and milk. Continue stirring until the mixture begins to bubble and thickens to a creamy consistency.
6
Stir in the shredded chicken (or turkey) and thawed mixed vegetables, mixing well to combine all ingredients. Remove from heat.
7
Spoon the chicken and vegetable mixture into the prepared bottom crust in the pie pan.
8
Cover with the second crust and crimp the edges to seal. Cut slits in several places on top to allow steam to escape.
9
To prevent over-browning, cover the edges of the crust with strips of aluminum foil.
10
Bake in the preheated oven for 20-30 minutes, or until the crust is golden brown. Remove the foil for the last 10-20 minutes of baking to ensure the edges turn a light brown.
11
Once baked, allow the pot pie to stand for 5 minutes before serving for optimal flavor and texture.
Nutrition Information
22.5g
Fat
35g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Chicken & Vegetable Pot Pie?
It is a comforting, timeless classic dish featuring a flaky double crust filled with tender chicken and mixed vegetables in a rich, creamy sauce.
How many calories are in one serving?
Each serving contains approximately 400 calories.
Can I use turkey instead of chicken?
Yes, this recipe is a wonderful way to use leftover turkey or rotisserie chicken.
What temperature should the oven be set to?
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
How long does the pot pie need to bake?
Bake for 20 to 30 minutes or until the crust is golden brown.
What vegetables are recommended for this recipe?
The recipe calls for frozen mixed vegetables such as peas, carrots, corn, and green beans.
Do I need to thaw the vegetables?
Yes, the frozen mixed vegetables should be thawed before being stirred into the filling.
Can I use a homemade pie crust?
Yes, you can use a 15-ounce package of refrigerated pie crusts or make your own from scratch.
How do I prevent the crust edges from burning?
Cover the edges of the crust with strips of aluminum foil during the first part of baking.
How much chicken is required?
You will need 3 cups of shredded cooked chicken or turkey.
What size pie pan is needed?
A 9-inch pie pan is recommended for this recipe.
How much protein is in this pot pie?
Each serving contains 20 grams of protein.
What type of milk should I use?
Whole milk or 2 percent milk is recommended for the creamy filling.
How much fat is in the dish?
There are 22.5 grams of fat per serving.
How do I create the creamy sauce?
Melt butter, sauté onions, whisk in flour, salt, and pepper, then gradually add chicken broth and milk until thickened.
How many carbohydrates are in a serving?
There are 35 grams of carbohydrates per serving.
Why should I cut slits in the top crust?
Slits allow steam to escape while the pie is baking, preventing the crust from becoming soggy.
How long should the pie rest after baking?
Allow the pot pie to stand for 5 minutes before serving for optimal flavor and texture.
Can I use margarine instead of butter?
Yes, 1/3 cup of either margarine or butter can be used for the roux.
What type of flour is needed for the filling?
All-purpose flour is used to thicken the sauce.
Is low-sodium broth recommended?
Yes, low-sodium chicken broth is recommended to control the salt content.
How do I seal the pie crust?
Place the second crust over the filling and crimp the edges to seal it to the bottom crust.
How long do I sauté the onions?
Sauté the chopped onions for about 2 minutes until they are tender and fragrant.
What are the main tags for this recipe?
Common tags include comfort food, chicken pot pie, meal prep, and family dinner.
Can I add more seasoning?
Yes, salt and pepper can be adjusted to your personal taste.
Is this a good one-dish meal?
Yes, it is a satisfying one-dish meal that combines protein, vegetables, and starch.
When should I remove the aluminum foil?
Remove the foil during the last 10 to 20 minutes of baking to let the edges brown lightly.
Can I use fresh onions?
Yes, the recipe specifically calls for 1/3 cup of fresh chopped onion.
How many ingredients are in this recipe?
The recipe consists of 10 primary ingredients.
What makes the filling savory?
The combination of sautéed onions, chicken broth, and cooked poultry creates a deep savory flavor profile.