Summer Chicken Pot Pie Canned Vegetables For Family Bbqs And Picnics
When the weather warms up and summer is in full swing, there’s nothing quite like gathering with family and friends for a barbecue or picnic. One dish that never fails to impress is a classic chicken pot pie, but we’re giving it a summer twist! This Summer Chicken Pot Pie with canned vegetables is a convenient, flavorful, and hearty addition to any outdoor event. It’s perfect for those lazy summer afternoons when you want something delicious but easy to prepare. Let’s dive into this recipe that combines the comfort of pot pie with the vibrant flavors of summer.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serving Size: 6-8 servings
Ingredients
- 1 lb cooked chicken, shredded
- 1 can (15 oz) mixed vegetables, drained
- 1 can (15 oz) corn, drained
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 refrigerated pie crust (or homemade if preferred)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the shredded chicken, mixed vegetables, corn, cream of chicken soup, and milk. Stir until the mixture is well combined.
- Add the onion powder, garlic powder, dried thyme, salt, and pepper. Mix thoroughly to incorporate all the seasonings.
- Place your pie crust in a 9-inch pie dish, pressing it into the bottom and up the sides. Trim any excess crust hanging over the edges.
- 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 of the crust with the beaten egg to give it a beautiful golden color as it bakes.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove the pie from the oven and let it cool for about 10 minutes before slicing and serving.
Why Use Canned Vegetables?
Canned vegetables are a fantastic choice for this summer chicken pot pie. They are pre-cooked, making your preparation time quicker, which is perfect for busy summer days. Additionally, they retain their nutrients and flavor, ensuring your pot pie is still delicious and satisfying. Using canned vegetables also reduces waste and can be a cost-effective option, allowing you to feed a family without breaking the bank.
Perfect for Family BBQs and Picnics
This summer chicken pot pie is not only easy to make but also convenient for outdoor gatherings. You can prepare it ahead of time, then simply pop it in the oven before your guests arrive. It pairs wonderfully with side dishes like a fresh green salad or some grilled veggies, making it a complete meal.
Moreover, pot pie is a crowd-pleaser. Its comforting flavors and flaky crust will have everyone reaching for seconds. Plus, it’s easy to transport. Just cover it with foil and bring it to your picnic or BBQ – no mess, no fuss!
Storing and Reheating Leftovers
Leftover summer chicken pot pie can be stored in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap or aluminum foil to keep it fresh. When you’re ready to enjoy the leftovers, simply reheat individual portions in the microwave or place the whole pie in the oven at 350°F (175°C) until warmed through.
Customizing Your Pot Pie
Feel free to get creative with this recipe! If you have other canned vegetables you love, such as peas or green beans, toss them in. You can also switch up the spices and add a pinch of paprika or cayenne for a little heat. For a richer flavor, consider adding some fresh herbs like parsley or basil. The possibilities are endless!
FAQs
Can I use frozen vegetables instead of canned?
Yes, frozen vegetables can be used! Just make sure to thaw them and drain any excess moisture before adding them to the filling.
Is this recipe suitable for meal prep?
Absolutely! You can prepare the filling in advance and assemble the pie the day of your BBQ or picnic. It also freezes well if you want to make it ahead of time.
What can I serve with the chicken pot pie?
Consider serving it with a light garden salad, coleslaw, or some grilled corn on the cob for a complete summer meal.
Can I make this recipe gluten-free?
Yes! You can easily switch to a gluten-free pie crust. Just ensure that all other ingredients are certified gluten-free as well.
Final Thoughts
This Summer Chicken Pot Pie with canned vegetables is a delightful dish that brings the comfort of home cooking to your summer gatherings. With its ease of preparation, vibrant flavors, and hearty filling, it’s sure to become a staple at your family BBQs and picnics. So gather your loved ones, whip up this delicious pot pie, and enjoy the beautiful summer days together!
Happy cooking and enjoy your summer meals!
