Easy Chicken Pot Pie Canned Vegetables For Kid Friendly Weeknight Meals
When it comes to weeknight meals, simplicity and taste are essential, especially for families with kids. This Easy Chicken Pot Pie recipe makes use of canned vegetables, ensuring you can whip it up quickly without compromising on flavor or nutrition. With its creamy filling and flaky crust, this comforting dish is sure to please even the pickiest eaters in your family.
This recipe is perfect for busy parents looking for quick and easy meal solutions. The use of canned vegetables not only saves time but also adds a variety of nutrients to the dish. Plus, kids love the creamy chicken filling and the fun of digging into a flaky pie crust. Let’s dive into the details of how to create this delicious chicken pot pie!
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serving
Serves 6
Ingredients
- 1 pound cooked chicken, shredded
- 1 can (15 oz) mixed vegetables, drained
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon 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, and milk. Stir until well combined.
- Add the garlic powder, onion powder, dried thyme, salt, and pepper to the mixture. Stir again to incorporate all the ingredients.
- Roll out one of the pie crusts into a 9-inch pie dish, pressing it into the bottom and up the sides.
- Pour the chicken and vegetable mixture into the pie crust, spreading it evenly.
- Cover the filling with the second pie crust. Trim and 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 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let cool for 10 minutes before slicing and serving.
Why Use Canned Vegetables?
Canned vegetables provide a convenient and quick option for busy weeknight dinners. They are pre-cooked and ready to use, which cuts down on prep time significantly. Additionally, they often retain their nutrients, making them a healthy addition to meals.
Using canned vegetables in this chicken pot pie recipe allows for flexibility. You can choose a variety of vegetables that your kids enjoy, such as peas, carrots, and corn. This not only adds color to your dish but also makes it more appealing to children.
Tips for Making the Best Chicken Pot Pie
To elevate your chicken pot pie, consider the following tips:
- For a richer flavor, add a splash of chicken broth to the filling.
- Mix in some frozen peas or corn for added texture.
- Experiment with spices like paprika or rosemary for a unique twist.
- If your kids enjoy cheese, sprinkle some shredded cheese on top of the filling before adding the second crust.
Serving Suggestions
This chicken pot pie is delicious on its own, but you can pair it with a simple side salad or some crusty bread to round out the meal. A light green salad with a vinaigrette can provide a fresh contrast to the richness of the pie.
For a fun twist, consider serving the pot pie with a side of fruit. Fresh grapes, apple slices, or even a fruit salad can add a sweet note to your dinner table.
Storing and Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, place the pot pie in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. This will help maintain the crust’s texture.
You can also freeze the unbaked pot pie for up to two months. Just wrap it tightly with plastic wrap and aluminum foil. When ready to bake, remove it from the freezer and cook it directly from frozen, adding an extra 10-15 minutes to the baking time.
FAQs
Can I use fresh vegetables instead of canned?
Yes! You can use fresh vegetables, but they will need to be cooked before adding them to the pie to ensure they are tender.
What kind of chicken should I use?
Rotisserie chicken works great for this recipe, as it’s pre-cooked and very flavorful. You can also use leftover chicken from a previous meal.
Can I make this recipe ahead of time?
Absolutely! You can prepare the filling and assemble the pie, then refrigerate it until you are ready to bake. Just be sure to add a few extra minutes to the baking time if it’s cold from the fridge.
Is this meal suitable for freezing?
Yes, you can freeze chicken pot pie. It’s best to freeze it before baking. Wrap it tightly and bake from frozen when you’re ready to enjoy it.
Final Thoughts
This Easy Chicken Pot Pie with Canned Vegetables is a fantastic option for families looking for quick, kid-friendly meals. With its creamy filling and flaky crust, it’s no wonder this dish has become a classic in many households. Plus, the use of canned vegetables allows for a quick prep time, making it perfect for those busy weeknights.
Try making this recipe for your next family dinner, and enjoy the smiles on your kids’ faces as they dig into this comforting meal. It’s sure to become a beloved staple in your weeknight dinner rotation!
