Make Ahead Chicken Pot Pie Canned Vegetables For Meal Prep Success
Are you on the hunt for an easy, delicious meal that can be prepared in advance? Look no further than this make-ahead chicken pot pie. Using canned vegetables, this recipe simplifies the cooking process while still delivering a hearty, comforting dish. Perfect for busy weeknights, this chicken pot pie can be assembled ahead of time, frozen, and then baked when you’re ready to eat. Let’s dive into the details of this wonderful meal prep solution.
Recipe Overview
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) peas
- 1 can (15 oz) carrots, drained
- 1 can (15 oz) corn, 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 black pepper
- 1/2 tsp salt
- 2 refrigerated pie crusts (or homemade if preferred)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the shredded chicken, peas, carrots, corn, cream of chicken soup, and milk. Stir until well mixed.
- Add in the garlic powder, onion powder, dried thyme, black pepper, and salt. Stir to season the mixture evenly.
- Roll out one pie crust and place it into a 9-inch pie dish. Make sure the crust covers the bottom and sides of the dish.
- Pour the chicken mixture into the pie crust, spreading it evenly.
- Cover the filling with the second pie crust. Seal the edges by crimping them together and cut a few slits in the top crust for steam to escape.
- Place the pie on a baking sheet to catch any drippings, and bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Once baked, remove from the oven and let cool for 10 minutes before slicing and serving.
Why Use Canned Vegetables?
Canned vegetables are a fantastic option for meal prep, especially when you’re short on time. They are pre-cooked, making them easy to incorporate into recipes without the need for additional cooking. This not only saves time but also makes the preparation process more straightforward. Plus, canned vegetables are often more affordable and available year-round.
Using canned vegetables in your chicken pot pie means you can enjoy a hearty meal without the hassle of chopping and cooking fresh vegetables. This is especially useful during busy weeks when meal prep might fall by the wayside.
Tips for Meal Prep Success
Meal prepping can be an overwhelming task, but here are some tips to help you succeed with your chicken pot pie:
- Assemble in Advance: You can prepare the entire pie and store it in the freezer until you’re ready to bake it. Just remember to adjust the cooking time slightly if baking from frozen.
- Label and Date: If you’re freezing the pot pie, be sure to label it with the date and contents to keep track of what you have in your freezer.
- Use Leftovers: This recipe is a great way to use leftover chicken from a previous meal. Shredded rotisserie chicken works perfectly!
- Customize Your Filling: Feel free to mix and match the canned vegetables according to your preferences or what you have on hand. Green beans, mushrooms, or even diced potatoes work well.
Serving Suggestions
This chicken pot pie is a meal in itself, but you can elevate your dinner by serving it with a simple side salad or some crusty bread. A fresh green salad with a zesty vinaigrette pairs beautifully with the richness of the pie.
Storage and Reheating
To store any leftovers, place them in an airtight container in the refrigerator for up to 3 days. If you want to freeze the pie before baking, wrap it tightly in plastic wrap, then aluminum foil to prevent freezer burn. When ready to bake, simply remove the plastic wrap and bake from frozen.
To reheat leftover chicken pot pie, you can place individual slices in the microwave for about 2-3 minutes, or reheat in the oven at 350°F (175°C) for 15-20 minutes until heated through.
Frequently Asked Questions
1. Can I use fresh vegetables instead of canned?
Yes, you can use fresh vegetables! Just make sure to cook them beforehand to ensure they are tender in the pot pie.
2. How do I know when the pot pie is done baking?
The pot pie is done when the crust is golden brown and the filling is bubbly. You can check by inserting a knife into the filling; it should come out hot.
3. Can I make this recipe gluten-free?
Absolutely! Use gluten-free pie crusts and ensure your cream of chicken soup is gluten-free as well.
4. How long can I freeze the chicken pot pie?
You can freeze the chicken pot pie for up to 3 months. Just be sure to label it so you can keep track of how long it’s been stored.
Whether you’re preparing for a busy week or simply want to enjoy a comforting meal, this make-ahead chicken pot pie with canned vegetables is a winner. It’s easy to customize, delicious, and perfect for meal prep success. Enjoy this hearty dish any night of the week!
