Healthy Chicken Pot Pie Canned Vegetables For Clean Eating Meal Prep
Chicken pot pie is a comforting classic that brings warmth and joy to any meal. This version, made with canned vegetables, is not only a time-saver but also a healthy option for meal prep. You can enjoy the rich flavors of a homemade pot pie while keeping your clean eating goals in check. Let’s dive into how to make this delicious dish that is perfect for any weeknight dinner.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
Ingredients
- 1 lb cooked chicken, shredded
- 1 can (15 oz) mixed vegetables, drained
- 1 can (10.5 oz) cream of chicken soup, low sodium
- 1 cup low-fat milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pre-made pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the shredded chicken, canned mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and black pepper. Stir until well mixed.
- Roll out your pie crust and place it into a 9-inch pie pan. Make sure the crust covers the bottom and sides of the pan.
- Pour the chicken and vegetable mixture into the pie crust, spreading it evenly.
- Cover the filling with the second pie crust, sealing the edges by crimping them together. Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg to achieve a golden finish.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pot pie cool for about 10 minutes before slicing and serving.
Why Canned Vegetables?
Canned vegetables are a fantastic choice for this healthy chicken pot pie, especially for those who want to save time without compromising on nutrition. They are pre-cooked, making them easy to incorporate into your dish. Plus, they retain their nutrients, making them a smart option for clean eating.
Using canned vegetables also reduces prep time significantly. You don’t have to wash, peel, or chop anything. Simply open the can, drain it, and add it to your filling. This makes this recipe ideal for meal prep days when you need to whip up something quick and nutritious.
Meal Prep Tips
One of the best aspects of this healthy chicken pot pie is its suitability for meal prep. You can easily make a batch ahead of time and store it in the refrigerator or freezer for later use.
To prepare for meal prep, consider these tips:
- Make it in Advance: Prepare the filling and assemble the pie, then cover and refrigerate it for up to 24 hours before baking.
- Freeze for Later: You can freeze the assembled pie before baking. Wrap it tightly in plastic wrap and foil. When you’re ready to enjoy it, bake from frozen, adding extra time to the cooking process.
- Portion Control: Consider making individual pot pies using ramekins. This way, you can bake only what you need for a meal while keeping leftovers fresh.
- Reheat Safely: When reheating leftovers, ensure the internal temperature reaches 165°F (74°C) for food safety.
Variations to Try
This recipe is versatile, and you can easily customize it to suit your taste or dietary needs. Here are some ideas:
- Swap the Protein: If you prefer turkey or even a plant-based protein, feel free to substitute the chicken with your choice.
- Change the Vegetables: Use a variety of canned vegetables like peas, carrots, or corn, based on your preferences.
- Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Herb Variations: Experiment with different herbs like rosemary or parsley to enhance the flavor.
Storing Leftovers
Storing leftovers properly is essential to maintain the quality of your chicken pot pie. Allow it to cool completely before covering it with plastic wrap or transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
If you freeze individual portions, use freezer-safe containers. Label them with the date to ensure you enjoy them within 2-3 months for the best taste and texture.
Frequently Asked Questions
Can I use fresh vegetables instead of canned?
Absolutely! If you prefer fresh vegetables, you can use them. Just make sure to cook them slightly before adding them to the filling to ensure they are tender.
Can I make this recipe gluten-free?
Yes, you can use gluten-free pie crusts available in stores or make your own using gluten-free flour. Be sure to check the labels on all canned goods for gluten-free certification.
How do I know when the pot pie is done?
The pot pie is done when the crust is golden brown and the filling is bubbling. You can also use a food thermometer; the filling should reach 165°F (74°C).
Can I make a vegetarian version of this pot pie?
Yes! Simply replace the chicken with your favorite plant-based protein or additional vegetables and use vegetable broth instead of the cream of chicken soup.
Conclusion
This Healthy Chicken Pot Pie with canned vegetables is a delightful dish that combines convenience with wholesome ingredients. It is perfect for clean eating and can be easily adapted to suit your dietary preferences. Whether you are preparing for a busy week or looking for a warm, comforting meal, this recipe is sure to satisfy your taste buds and nourish your body.
Gather your ingredients, follow the simple instructions, and enjoy a homemade chicken pot pie that is not only delicious but also good for you. Happy cooking!
