Easy Chicken Pot Pie With Canned Veggies For Summer Gatherings And Picnics
Summer is the perfect time for gatherings and picnics, and what better way to celebrate the season than with a classic comfort food like chicken pot pie? This Easy Chicken Pot Pie With Canned Veggies For Summer Gatherings And Picnics is not only simple to prepare but also packed with flavors that everyone will love. Using canned vegetables makes it a breeze to whip up, allowing you to spend more time enjoying the company of family and friends.
This dish is versatile, comforting, and ideal for warm-weather events. Whether you’re hosting a backyard BBQ, heading to a potluck, or enjoying a picnic in the park, this chicken pot pie is sure to impress. Let’s dive into how to make this delicious recipe.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
- 1 rotisserie 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
- 2 refrigerated pie crusts (one for the bottom and one for the top)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the shredded rotisserie chicken, drained mixed vegetables, cream of chicken soup, and milk.
- Add garlic powder, onion powder, dried thyme, salt, and pepper. Stir until well combined.
- Roll out one pie crust and place it into a 9-inch pie dish. Press it gently against the bottom and sides.
- Pour the chicken and vegetable mixture into the pie crust, spreading it evenly.
- Cover the filling with the second pie crust. Trim any excess crust hanging over the edges then crimp the edges together to seal.
- Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg to achieve a golden brown finish.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Let the pie cool for 10-15 minutes before slicing and serving.
Why Use Canned Veggies?
Canned vegetables are a great shortcut for busy cooks. They are pre-cooked and require no additional prep, making your cooking process faster. In this chicken pot pie, they add a nutritious element without the hassle of chopping fresh vegetables.
Moreover, canned veggies are usually available year-round, ensuring you can make this dish anytime, regardless of the season. The flavors are preserved, and they maintain a good texture, making them suitable for this hearty dish.
Tips for the Perfect Pot Pie
To ensure your chicken pot pie turns out perfectly every time, consider these tips:
- Use a good quality rotisserie chicken for maximum flavor. The seasoning on the chicken enhances the overall taste of the pie.
- Don’t skip the egg wash. It gives your pie a beautiful golden color that makes it visually appealing.
- Feel free to customize the filling. You can add other canned vegetables, such as corn or green beans, depending on your preference.
- If you prefer a thicker filling, you can add a tablespoon of cornstarch mixed with water before pouring the mixture into the pie crust.
Serving Suggestions
This chicken pot pie can be served alone or with a variety of sides. Here are a few ideas:
- Serve with a fresh garden salad to add a refreshing crunch.
- Pair it with garlic bread for an extra dose of comfort.
- A side of fruit salad adds a sweet contrast to the savory pie.
- Consider serving it with potato chips for an added crunch.
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place slices in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.
If you plan to freeze the chicken pot pie, it’s best to do so before baking. Cover it tightly with plastic wrap and aluminum foil, and it can be frozen for up to 2 months. When you’re ready to bake, thaw it overnight in the fridge and bake as instructed.
FAQs
Can I use fresh vegetables instead of canned?
Yes, you can use fresh vegetables. If you choose this option, be sure to pre-cook them until tender before adding to the chicken mixture.
Is it possible to make this dish vegetarian?
Absolutely! You can substitute the chicken with a variety of canned beans or mushrooms for protein and use vegetable broth instead of cream of chicken soup.
How can I make the crust from scratch?
If you prefer homemade crust, simply combine flour, butter, salt, and cold water to form a dough, then roll it out. This adds an extra touch of homemade goodness to your pot pie.
What can I serve with chicken pot pie?
Some great sides include a simple salad, roasted vegetables, or even some crusty bread to soak up the creamy filling.
This Easy Chicken Pot Pie With Canned Veggies For Summer Gatherings And Picnics is sure to be a hit at your next outdoor event. With minimal effort and maximum flavor, you can enjoy the simplicity of summer cooking while serving a dish that everyone will love. Happy cooking!
