Easy Chicken Pot Pie With Canned Veggies For Clean Eating And Family Nights
When it comes to family dinners, few meals are as comforting and satisfying as a classic chicken pot pie. This easy chicken pot pie with canned veggies is a quick and nutritious option that allows you to enjoy the rich flavors of home-cooked food without spending hours in the kitchen. Perfect for clean eating and family nights, this recipe takes advantage of canned vegetables, making it both convenient and delicious.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 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
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 ready-made pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the shredded chicken, drained mixed vegetables, cream of chicken soup, and milk. Stir until well combined.
- Add garlic powder, onion powder, thyme, salt, and pepper to the chicken mixture. Mix until evenly distributed.
- Roll out the pie crust and place it into a 9-inch pie dish, pressing it gently into the edges.
- Pour the chicken and vegetable mixture into the pie crust, spreading it evenly.
- Cover the filling with another pie crust, sealing the edges by crimping them together with your fingers or a fork.
- Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg to give it a golden finish.
- Bake in the preheated oven for 30 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool for 5-10 minutes before slicing and serving.
This easy chicken pot pie is not only a great way to clean out your pantry but also a dish that brings everyone together. The canned veggies add a burst of color and nutrients, making this meal not just comforting but also a wholesome choice for your family. You can customize this recipe further by adding your favorite spices or swapping in different vegetables, but the base recipe is simple enough to please even the pickiest eaters.
Why Use Canned Veggies?
Canned vegetables are a fantastic option for busy families. They are pre-cooked and packed with nutrients, making them a quick addition to any recipe. Plus, they have a long shelf life, allowing you to keep them on hand for those nights when you need a fast, wholesome meal.
In this chicken pot pie recipe, the canned mixed vegetables provide a variety of flavors and textures. You can use peas, carrots, and corn, or any combination that suits your family’s taste. The convenience of canned veggies means you can whip up this dish anytime without worrying about chopping fresh vegetables.
Tips for Clean Eating
Clean eating is about choosing whole, minimally processed foods. While this recipe uses canned ingredients, it also focuses on lean protein and wholesome vegetables. Here are a few tips to keep your meal clean:
- Opt for low-sodium canned vegetables and soup to reduce your sodium intake.
- Use a whole wheat pie crust for added fiber.
- Incorporate fresh herbs to enhance flavor without added calories.
- Consider adding fresh spinach or kale to the filling for extra nutrients.
These small adjustments can elevate the nutritional profile of your chicken pot pie while keeping it delicious and satisfying.
Serving Suggestions
This chicken pot pie is a complete meal on its own, but you can enhance your family dinner by serving it with a side salad or some crusty whole-grain bread. A light green salad with a vinaigrette dressing can help balance the richness of the pie. If you prefer something heartier, consider a warm bread roll to accompany your meal.
Storing Leftovers
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for a quick lunch or dinner the next day. This chicken pot pie also freezes well, so consider making an extra pie to store for later. Just make sure to wrap it tightly in plastic wrap and then foil before freezing.
Frequently Asked Questions
1. Can I use fresh vegetables instead of canned?
Absolutely! If you prefer fresh vegetables, just make sure to cook them until tender before adding them to the filling.
2. How long does it take to cook from frozen?
If you are baking a frozen pot pie, increase the bake time to about 50-60 minutes at 425°F (220°C). Cover the pie with foil for the first half to prevent over-browning.
3. Is this recipe gluten-free?
To make this chicken pot pie gluten-free, use a gluten-free pie crust and ensure that the cream of chicken soup is also gluten-free. You can also make your own soup base using cornstarch and chicken broth.
4. Can I add different proteins to this recipe?
Yes! Feel free to replace the chicken with turkey, beef, or even tofu for a vegetarian option. Just adjust the cooking times accordingly for different proteins.
This easy chicken pot pie with canned veggies is a family-friendly dish that checks all the boxes for clean eating. It’s quick to prepare, satisfying, and perfect for those cozy family nights. Enjoy the delicious flavors and the joy of bringing everyone together around the dinner table!
