Hearty Chunky Chicken & Vegetable Pot Pie
This Hearty Chunky Chicken & Vegetable Pot Pie is the ultimate comfort food, perfect for cozy family dinners or gatherings with friends. Bursting with tender seared chicken, vibrant green beans, sweet corn, and earthy mushrooms, all enveloped in a creamy sauce, it offers a delightful blend of flavors and textures. Topped with a flaky, golden-brown crust, this dish warms the heart and soul, making it a go-to recipe for any occasion. Share it with your loved ones and celebrate the joys of homemade cooking.
4-6
Servings
300
Calories
10
Ingredients
Ingredients
Refrigerated pie crusts
2 (Ready to use)
Chicken tenderloins
4 (Seared and cubed)
Frozen green beans
1 cup (No preparation needed)
Canned corn
3/4 cup (Drained)
Fresh mushrooms
3/4 cup (Sliced)
Cream of chicken soup
1 (8 ounce) can (No preparation needed)
Egg
1 (Beaten)
Red pepper powder
1 teaspoon (No preparation needed)
Salt
To taste (No preparation needed)
Black pepper
To taste (No preparation needed)
Instructions
1
Preheat your oven to 400 degrees Fahrenheit.
2
In a skillet over medium heat, sear the chicken tenderloins on both sides until cooked through and golden brown. Remove from heat, let cool slightly, then cube the chicken into bite-sized pieces.
3
In a large mixing bowl, combine the cubed chicken, frozen green beans, drained corn, sliced mushrooms, cream of chicken soup, beaten egg, red pepper powder, and season with salt and pepper to taste. Mix until well combined.
4
Unroll one pie crust and place it in the bottom of a 9-inch pie dish. Fill the pie crust with the chicken and veggie mixture, heaping it generously.
5
Cover the pie filling with the second pie crust, pinching the edges together to seal. Cut 2 to 3 slits in the top crust to allow steam to escape. Optionally, you can fold aluminum foil around the edges to prevent over-browning.
6
Place the pie in the preheated oven and bake for approximately 30 minutes, or until the crust is golden brown and the filling is bubbling. Check periodically to ensure the top is not browning too quickly.
Nutrition Information
13.3g
Fat
30g
Carbs
16.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein in the Hearty Chunky Chicken & Vegetable Pot Pie?
The primary protein is chicken tenderloins, which are seared and cubed into bite-sized pieces.
What vegetables are included in this pot pie recipe?
The recipe includes frozen green beans, drained canned corn, and fresh sliced mushrooms.
At what temperature should the oven be preheated?
The oven should be preheated to 400 degrees Fahrenheit.
How many servings does this chicken pot pie provide?
This recipe provides approximately 4 to 6 servings.
How long should the pot pie be baked?
The pie should be baked for approximately 30 minutes, or until the crust is golden brown and the filling is bubbling.
What type of crust is recommended for this recipe?
The recipe calls for two refrigerated pie crusts.
Do you need to cook the chicken before adding it to the pie filling?
Yes, the chicken tenderloins should be seared on both sides until cooked through and then cubed.
What is the base of the creamy sauce in the filling?
The base of the filling is one 8-ounce can of cream of chicken soup mixed with a beaten egg.
How many calories are in a serving of this pot pie?
There are 300 calories per serving.
Should the canned corn be drained before use?
Yes, the canned corn should be drained before being added to the chicken and veggie mixture.
Are the green beans used fresh or frozen?
The recipe specifically calls for 1 cup of frozen green beans.
What spice is used to provide a subtle heat?
One teaspoon of red pepper powder is included for seasoning.
Why are slits cut into the top crust of the pie?
Slits are cut in the top crust to allow steam to escape during the baking process.
What size pie dish is required for this recipe?
A 9-inch pie dish is the recommended size.
How can I prevent the edges of the crust from browning too quickly?
You can fold aluminum foil around the edges of the pie to prevent over-browning.
What is the fat content per serving?
The fat content is 13.3g per serving.
How much protein does one serving contain?
Each serving contains 16.7g of protein.
How many carbohydrates are in this dish?
There are 30g of carbohydrates per serving.
Should the mushrooms be fresh or canned?
The recipe specifies using 3/4 cup of fresh sliced mushrooms.
How many pie crusts are needed in total?
Two refrigerated pie crusts are used: one for the bottom and one to cover the filling.
Is an egg used in this recipe?
Yes, one beaten egg is mixed into the filling ingredients.
What seasonings are used in the Hearty Chunky Chicken & Vegetable Pot Pie?
The filling is seasoned with red pepper powder, salt, and black pepper to taste.
What kind of meal is this pot pie considered?
It is described as a comfort food, one-dish meal, and a hearty family dinner.
How many ingredients are listed in this recipe?
There are 10 main ingredients in total.
What specific cut of chicken is suggested?
The recipe uses chicken tenderloins.
How do you seal the top and bottom crusts together?
The edges should be pinched together to create a seal before baking.
What are the visual cues that the pot pie is finished?
The crust should be golden brown and the filling should be bubbling.
Who is this recipe ideal for?
It is perfect for cozy family dinners or gatherings with friends.
What is the preparation for the chicken?
The chicken is seared on both sides and then cubed into bite-sized pieces.
Is there sugar or fiber listed for this recipe?
No, the fiber and sugar content are not provided for this specific recipe.