Easy Chicken Pot Pie Recipe With Canned Vegetables is one of my favorite dishes when I need something comforting and quick. I’ve often made this recipe using pantry staples and leftover chicken, which always turns out delicious. The canned vegetables save time, making the pie crust feel homemade. The Easy Chicken Pot Pie Recipe With Canned Vegetables is really great and easy-to-make delicious recipe for busy days or cozy nights. Today, I’ll walk you through my trusted method for producing the delightful and Easy Chicken Pot Pie Recipe With Canned Vegetables, step by step. Let’s make this hearty and simple dish together!
🧂 Ingredients for the Easy Chicken Pot Pie Recipe With Canned Vegetables
- 2 cups cooked, shredded chicken
- 1 can (15 oz) mixed vegetables, drained
- 1 can (10.5 oz) cream of fresh chicken soup
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1 refrigerated pie crust (top and bottom)
- 1 tablespoon butter (for brushing crust)
👩🍳 Step-by-Step Guide for the Easy Chicken Pot Pie Recipe With Canned Vegetables
Preparing the Chicken for the Chicken Pot Pie Recipe With Canned Vegetables
Boil or bake the chicken until it is fully cooked. Shred it using two forks carefully and set it aside for later use.
Cooking the Attractive Filling for the Chicken Pot Pie Recipe With Canned Vegetables
Combine the shredded chicken and drained canned vegetables in a pan. Stir gently and heat over medium heat for 2–3 minutes.
Making the Sauce for the Chicken Pot Pie Recipe With Canned Vegetables
Add the cream of fresh chicken soup and milk to the pan. Stir well to combine with the fresh chicken and vegetables. Season with salt, pepper, and thyme. Cook for 3–4 minutes, stirring often, until the fresh chicken sauce is warm and slightly thickened.
Assembling the Chicken Pot Pie Recipe With Canned Vegetables
Preheat your oven carefully to at least 400°F (200°C). Roll out the delicious bottom pie crust in a pie dish. Pour the warm chicken and vegetable filling evenly into the crust. Cover the attractive filling with the top pie crust, pinch the edges to seal, and then cut a few slits in the top crust carefully to let steam escape.
Baking the Chicken Pot Pie Recipe With Canned Vegetables
Brush the top crust with fresh, melted butter for a golden finish. Place the pie in the oven and bake for at least 25–30 minutes or until the crust is golden brown and bubbling.
Serving and Enjoying the Easy Chicken Pot Pie Recipe With Canned Vegetables
Use a large spoon or pie server to cut and serve the Easy Chicken Pot Pie Recipe With Canned Vegetables. Encourage your family or guests to savor each spoonful of this warm, creamy, and comforting dish. It pairs well with a simple fresh green salad or steamed rice.
👨🍳 Chef’s Tips for the Easy Chicken Pot Pie Recipe With Canned Vegetables
- Drain Canned Vegetables Well
Make sure to drain canned vegetables thoroughly to avoid a soggy filling.
- Use Rotisserie or Leftover Chicken
For convenience and added flavor, consider using cooked rotisserie chicken or leftovers.
- Add Fresh Herbs
Boost the flavor by adding fresh or dried thyme, rosemary, or parsley to the filling.
- Seal the Crust Properly
Pinch the edges of the pie crust firmly to prevent leaks during baking.
- Brush with Butter or Egg Wash
Brush the pie crust with fresh, melted butter or an egg wash for a golden, shiny finish.
- Let the Pie Cool Slightly
Allow the pie to rest for at least 10 minutes after baking to achieve easier slicing and a better flavor.
🥗 Nutrition Information for the Easy Chicken Pot Pie Recipe With Canned Vegetables
(Per serving, based on six servings)
- Calories: 370 kcal
- Protein: 25g
- Carbohydrates: 30g
- Dietary Fiber: 4g
- Sugars: 5g
- Total Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 70mg
- Sodium: 700mg
- Vitamin A: 25% DV
- Vitamin C: 12% DV
- Calcium: 6% DV
- Iron: 12% DV
🍽️ Related Recipe Names for the Easy Chicken Pot Pie Recipe With Canned Vegetables
- Classic Chicken Pot Pie with Fresh Vegetables
- Easy Chicken and Vegetable Casserole
- Chicken and Mixed Vegetable Soup
- Creamy Chicken and Vegetable Bake
- Chicken and Vegetable Pie with Puff Pastry
- Slow Cooker Chicken Pot Pie
- Chicken Pot Pie with Biscuit Topping
- Chicken and Vegetable Shepherd’s Pie
- One-Pot Chicken and Vegetable Stew
- Mini Chicken Pot Pie Muffins
❓ FAQs for the Easy Chicken Pot Pie Recipe With Canned Vegetables
1. Can I use fresh frozen vegetables instead of canned for the Easy Chicken Pot Pie Recipe With Canned Vegetables?
Ans: Fresh frozen vegetables can be used; thaw and drain excess water before use.
2. Is using rotisserie chicken in this Easy Chicken Pot Pie Recipe With Canned Vegetables okay?
Ans: Rotisserie chicken works great and saves time.
3. Can I prepare the Easy Chicken Pot Pie Recipe With Canned Vegetables ahead of time?
Ans: Yes, assemble it in advance and refrigerate before baking.
4. How can I make the crust extra crispy for the Easy Chicken Pot Pie Recipe With Canned Vegetables?
Ans: Brush the crust with fresh butter or egg wash before baking for a golden finish.
5. Can I make this Easy Chicken Pot Pie Recipe With Canned Vegetables dairy-free?
Ans: Yes, use dairy-free cream soup and milk substitutes.
✅ Conclusion
The Easy Chicken Pot Pie Recipe With Canned Vegetables is a quick and delicious way to enjoy a classic comfort food with less prep time. Using canned vegetables makes this recipe easy and accessible without sacrificing taste. The creamy filling and flaky crust come together perfectly for a satisfying meal any day of the week. Whether you feed a family or yourself, this recipe is a cozy and reliable choice. I hope you enjoy making and eating the Easy Chicken Pot Pie Recipe With Canned Vegetables as much as I do!