Recipe Overview

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serving: 8 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 milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 refrigerated pie crusts (store-bought)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, and milk. Stir until well combined.
3. Add garlic powder, onion powder, dried thyme, salt, and pepper to the mixture. Adjust the seasoning to taste.
4. Roll out one pie crust and place it in a 9-inch pie pan, pressing it into the bottom and up the sides.
5. Pour the chicken and vegetable mixture into the pie crust, spreading it evenly.
6. Roll out the second pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal.
7. Cut a few slits in the top crust to allow steam to escape.
8. Brush the top crust with the beaten egg to give it a golden color while baking.
9. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
10. Remove from the oven and let it cool for about 10 minutes before slicing and serving.

Why This Recipe Works

This kid-friendly chicken pot pie is a great choice for large family meals because it is simple to prepare and incredibly satisfying. The use of canned veggies not only saves time but also ensures that you can have this dish ready in no time. Plus, it’s a fantastic way to sneak in some vegetables for picky eaters without them even realizing it!

This recipe can also be customized to suit your family’s taste preferences. You can easily swap out the canned mixed vegetables for your kids’ favorites or add a splash of hot sauce for a little kick.

Tips for Success

Here are some tips to ensure your chicken pot pie turns out perfectly:

• For best results, use leftover chicken or rotisserie chicken to save time.
• Feel free to use frozen vegetables if you prefer; just make sure to thaw and drain them before adding them to the mixture.
• If you want a more homemade taste, consider making your own pie crust, although store-bought options work great for convenience.
• Let the pie cool slightly before cutting to help it hold its shape.

Storage and Reheating

If you have leftovers (which is rare with this tasty dish), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual slices in the microwave or warm them in the oven until heated through.

Frequently Asked Questions

Can I use frozen vegetables instead of canned?

Yes, you can use frozen vegetables. Just make sure to thaw and drain them before adding them to the mixture.

How can I make this recipe healthier?

You can use whole wheat pie crusts and add more vegetables to the filling. Consider adding spinach, broccoli, or sweet potatoes for extra nutrition.

Can I freeze chicken pot pie?

Absolutely! You can freeze the unbaked pie for up to 2 months. Just wrap it tightly in plastic wrap and aluminum foil. When ready to bake, no need to thaw; just add an extra 10-15 minutes to the baking time.

What can I serve with chicken pot pie?

This dish is hearty enough to be a meal on its own, but you can serve it with a simple side salad or some crusty bread for a complete dinner experience.

Conclusion

Making a kid-friendly easy chicken pot pie with canned veggies for large family meals is not only feasible but also delicious. With minimal prep time and straightforward instructions, you’ll be able to serve up a dish that pleases even the pickiest of eaters. This pot pie is a sure-fire way to bring your family together around the dinner table, making mealtime a delightful experience. Enjoy your cooking and the smiles that follow as you serve this comforting classic!

Don’t forget to share your results on Pinterest and let us know how your family enjoyed this easy recipe!