Easy Chicken Pot Pie With Canned Veggies For Make Ahead Weekly Meal Prep
Weeknight dinners can often feel rushed and chaotic, especially when you are trying to juggle work, family, and other responsibilities. One dish that brings comfort and satisfaction to the dinner table is a classic chicken pot pie. This easy chicken pot pie with canned veggies is perfect for make-ahead weekly meal prep, allowing you to enjoy a homemade meal without the fuss on busy nights. With minimal prep time, you can whip up a delicious, hearty chicken pot pie that the whole family will love.
This recipe uses canned vegetables, which not only cuts down on prep time but also makes it easier to stock your pantry. Homemade chicken pot pie is a classic comfort food that can be prepared in advance, frozen, and reheated for a quick, satisfying meal. Let’s dive into the details of this easy chicken pot pie, perfect for your weekly meal prep!
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 servings
Ingredients
- 1 lb cooked chicken, shredded
- 1 can (15 oz) mixed vegetables, drained (or your choice of canned veggies)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts (2 crusts)
- 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, chicken broth, garlic powder, onion powder, thyme, and salt and pepper. Stir until everything is well mixed.
- Unroll one of the pie crusts and place it into a 9-inch pie pan, pressing it gently against the bottom and sides.
- Pour the chicken and vegetable mixture into the crust, spreading it evenly.
- Unroll the second pie crust and place it on top of the filling. Crimp the edges to seal the pie. Cut several slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg for a golden finish.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from the oven and allow to cool for about 10 minutes before slicing and serving.
Why Use Canned Veggies?
Canned vegetables are a fantastic option for many home cooks. They are convenient and ready to use, saving you time on prep work. Additionally, they have a long shelf life, making them an excellent pantry staple. In this chicken pot pie recipe, using canned veggies means you can quickly assemble your meal without the hassle of chopping fresh vegetables.
The flavors of canned vegetables complement the creamy chicken filling perfectly. With options like peas, carrots, and corn, you can create a delicious and colorful dish that is both nutritious and satisfying.
Make Ahead and Freezing Tips
This chicken pot pie is ideal for meal prep. You can prepare it in advance and store it in the fridge for a quick dinner later in the week. If you want to make it even further ahead, consider freezing it.
To freeze, assemble the pot pie but do not bake it. Instead, cover it tightly with plastic wrap and aluminum foil, ensuring no air gets in. It can be stored in the freezer for up to three months. When you’re ready to enjoy it, simply bake it from frozen at 425°F (220°C) for about 45-50 minutes, or until the crust is golden and the filling is bubbly.
Variations to Try
While this recipe features a classic chicken filling, there are many ways to customize your pot pie. Here are a few variations you might consider:
- Swap the Protein: Feel free to use turkey or even a plant-based protein for a vegetarian option.
- Add Fresh Herbs: Fresh herbs like parsley, rosemary, or basil can elevate the flavor profile.
- Change the Veggies: Experiment with different canned vegetables such as green beans, mushrooms, or even sweet corn.
- Spice it Up: Add a dash of hot sauce or some red pepper flakes for a little heat.
Storing Leftovers
If you have leftovers after making this chicken pot pie, they can be stored in the refrigerator for up to three days. Simply cover the pie with plastic wrap or aluminum foil to keep it fresh. Reheat it in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.
FAQ
Can I use fresh vegetables instead of canned?
Yes! If you prefer fresh vegetables, you can use them. Just make sure to cook them until tender before adding them to the mixture.
What can I serve with chicken pot pie?
This dish pairs well with a simple salad or some crusty bread for a complete meal. You can also serve it with mashed potatoes for added comfort.
Can I make this recipe gluten-free?
Absolutely! You can use gluten-free pie crusts and ensure the cream of chicken soup is gluten-free as well. There are many brands available that cater to gluten-free diets.
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 through the slits in the top. Use a thermometer to ensure that the filling reaches at least 165°F (74°C).
In conclusion, this easy chicken pot pie with canned veggies is not only delicious but also practical for anyone looking to simplify their weekly meal prep. With just a few ingredients and minimal effort, you can create a comforting dish that warms the heart and satisfies the palate. Whether you are feeding a family or just meal prepping for yourself, this recipe is sure to become a favorite in your home. Enjoy your cooking adventure!
