Quick Chicken Pot Pie Canned Vegetables For Busy Moms Family Dinners
As a busy mom, finding meals that are both quick and satisfying can feel like a juggling act. One dish that checks all the boxes is the classic chicken pot pie. This comforting dish is perfect for family dinners and can be made quickly using canned vegetables, which save time without sacrificing flavor. If you are looking for a meal that can be prepared in a snap and will delight your family, this Quick Chicken Pot Pie is just what you need.
In this recipe, we will guide you through making a delicious chicken pot pie using canned vegetables, making it a perfect option for those hectic weeknights. With a flaky crust, creamy filling, and a medley of vegetables, this dish is not only easy to prepare but also a great way to sneak in some nutrients for your kids. Let’s dive into the recipe!
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 servings
Ingredients
- 1 rotisserie chicken, shredded
- 1 can (15 oz) mixed vegetables, drained
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 package (2 crusts) refrigerated pie crusts
- 1 egg (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, chicken broth, onion powder, garlic powder, dried thyme, and black pepper. Stir until well combined.
- Roll out one pie crust and place it in a 9-inch pie dish. Use your fingers to gently press the crust into the dish, ensuring there are no air pockets.
- Pour the chicken and vegetable mixture into the pie crust, spreading it evenly.
- Roll out the second pie crust and place it over the filling. Pinch the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
- Beat the egg in a small bowl and brush it over the top crust for a beautiful golden finish.
- Bake in the preheated oven for 30 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from the oven and let it cool for about 10 minutes before slicing and serving.
Why This Recipe Works
This Quick Chicken Pot Pie recipe is a lifesaver for busy moms. The use of rotisserie chicken significantly cuts down on prep time while still delivering great flavor. Canned vegetables provide convenience and make this dish accessible, even on your busiest days.
Additionally, this recipe is versatile. Feel free to swap out the canned vegetables for your family’s favorites or what you have on hand. You can also customize the spices to suit your family’s taste preferences.
Tips for Success
Here are a few tips to ensure your chicken pot pie turns out perfect every time:
- Use a deep dish: If your filling is generous, opt for a deeper pie dish to prevent overflow.
- Let it cool: Allowing the pie to cool slightly before cutting helps the filling set and makes serving easier.
- Experiment with flavors: Add a splash of Worcestershire sauce or some fresh herbs for an extra flavor kick.
- Make ahead: This dish can be assembled ahead of time and stored in the refrigerator until you are ready to bake.
Serving Suggestions
This chicken pot pie can be served with a simple side salad or some crusty bread. You can also pair it with steamed green beans or a side of mashed potatoes for a heartier meal. The pie itself is filling, so a light side is all you need.
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F (175°C) until warmed through. You can also microwave individual portions if you’re short on time.
Frequently Asked Questions
Can I use frozen vegetables instead of canned?
Yes, frozen vegetables can be a great alternative. Just make sure to thaw and drain them before adding them to the filling.
Can I make this chicken pot pie gluten-free?
Absolutely! Use gluten-free pie crusts and ensure that the cream of chicken soup is gluten-free as well.
What can I substitute for the cream of chicken soup?
If you prefer a homemade version, you can make a simple white sauce using butter, flour, and chicken broth. Alternatively, a can of cream of mushroom soup can also work.
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. You can also use a thermometer to check if the internal temperature reaches 165°F (74°C).
This Quick Chicken Pot Pie with Canned Vegetables is a fantastic solution for busy nights. With minimal prep time and a comforting taste, it’s sure to become a family favorite. Enjoy the ease of a delicious homemade meal that brings everyone to the table!
