Easy Chicken Pot Pie With Canned Veggies For Busy Moms’ Family Dinner
As a busy mom, finding time to prepare a wholesome dinner for the family can often feel like a daunting task. Between juggling work, school pickups, and after-school activities, it’s easy to rely on takeout or quick-fix meals that may not be the healthiest options. That’s where this Easy Chicken Pot Pie With Canned Veggies comes into play. It’s not only simple to make but also incredibly satisfying and packed with flavor.
This chicken pot pie is a perfect blend of tender chicken, creamy sauce, and a medley of colorful vegetables that come straight from the can, saving you valuable prep time. With a flaky crust baked to perfection, this dish is sure to become a family favorite that you can whip up in no time, making it an ideal choice for busy evenings.
Quick Recipe Overview
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) mixed vegetables, drained
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper. Stir well to combine.
- Roll out one of the pie crusts and fit it into a 9-inch pie 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 with a fork. Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with a little chicken broth or melted butter for that golden finish.
- Bake in the preheated oven for 30 minutes or until the crust is golden brown.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
Why This Recipe Works for Busy Moms
This easy chicken pot pie recipe is designed specifically with busy moms in mind. The use of canned vegetables not only cuts down on prep time but also ensures that you have a nutritious meal on the table without the hassle of chopping fresh produce. Plus, the creamy filling and flaky crust are a hit with kids and adults alike, making it a perfect family dinner option.
Another benefit of this recipe is its versatility. You can easily swap out the canned mixed vegetables for whatever you have on hand or prefer. Common alternatives include corn, peas, and green beans. You can also add a bit of spice if your family enjoys a little kick!
Tips for Perfecting Your Chicken Pot Pie
While this recipe is straightforward, a few tips can help ensure that your chicken pot pie turns out perfectly every time:
- Use rotisserie chicken: For even less prep time, consider using store-bought rotisserie chicken. It’s convenient, flavorful, and saves you from having to cook the chicken yourself.
- Don’t overfill: Be careful not to overfill the pie with the chicken and vegetable mixture, as this can cause the crust to overflow during baking.
- Let it cool: Allowing the pie to cool for a few minutes after baking helps the filling set, making it easier to slice and serve.
- Try different crusts: If you want a healthier option, consider using a whole wheat or gluten-free pie crust.
Serving Suggestions
This chicken pot pie can be served on its own, or you can pair it with a light salad for a complete meal. A simple green salad with vinaigrette adds a refreshing balance to the richness of the pie. Alternatively, you could serve it with some crusty bread or biscuits to soak up any leftover gravy.
Storing and Reheating Leftovers
If you have any leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the pie back in the oven at 350°F (175°C) until warmed through. Avoid using the microwave if possible, as it can make the crust soggy.
Frequently Asked Questions
Can I use fresh vegetables instead of canned?
Yes, you can use fresh vegetables! Just be sure to cook them until tender before adding them to the filling.
How can I make this recipe healthier?
You can make this recipe healthier by using low-fat cream of chicken soup, whole wheat pie crust, and adding more vegetables to the filling.
Can I freeze chicken pot pie?
Absolutely! You can freeze an unbaked chicken pot pie for up to 3 months. Just cover it tightly with plastic wrap and foil. Bake directly from the freezer, adding additional time to the baking process.
What type of chicken works best for this recipe?
Cooked chicken, such as rotisserie chicken, works best. You can also use leftover turkey or any cooked poultry you have on hand.
Final Thoughts
This Easy Chicken Pot Pie With Canned Veggies is a wonderful solution for busy moms looking to provide a hearty, home-cooked meal. It’s quick, easy, and delicious, allowing you to spend less time in the kitchen and more time enjoying dinner with your family. Try it out tonight, and watch it become a regular staple in your dinner rotation!
