Weekend delight: indulg in a chicken pot pie made with convenient canned vegetables

Craving a hearty and comforting meal without the hassle? Look no further than this exquisite chicken pot pie recipe that utilizes the convenience of canned vegetables. This dish combines succulent chicken, tender vegetables, and a velvety sauce into a tantalizing masterpiece. Whether you’re a seasoned cook or a novice in the kitchen, this recipe will guide you step-by-step towards culinary success.

Ingredients

For the Crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
• 1/2 cup ice water

For the Filling:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 can (15 ounces) mixed vegetables, drained
• 1 can (10.75 ounces) cream of chicken soup
• 1 cup chicken broth
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

Making the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the butter pieces and use your fingers to work them into the flour mixture until it resembles coarse crumbs.
3. Add the ice water gradually, one tablespoon at a time, and mix until the dough just comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Making the Filling:

1. In a large skillet, melt a tablespoon of butter over medium heat.
2. Add the onion, celery, and carrots and cook until softened, about 5 minutes.
3. Stir in the shredded chicken and mixed vegetables.
4. In a separate bowl, whisk together the cream of chicken soup, chicken broth, milk, salt, and pepper.
5. Add the soup mixture to the skillet and stir to combine.
6. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.

Assembling the Pie:

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the dough into a 12-inch circle.
3. Transfer the dough to a 9-inch pie plate and trim the edges.
4. Pour the filling into the pie crust.
5. Roll out the remaining dough into a 10-inch circle.
6. Place the top crust over the filling and crimp the edges to seal.
7. Brush the crust with milk and sprinkle with salt and pepper.
8. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Tips for Success

• Use a variety of canned vegetables to add color and flavor to the pie, such as peas, corn, or green beans.
• If you don’t have cooked chicken, you can use rotisserie chicken or canned chicken.
• For a richer flavor, use homemade chicken broth instead of canned broth.
• If the pie crust starts to brown too quickly, cover the edges with aluminum foil.
• Let the pie cool for at least 15 minutes before serving to allow the filling to set.

Serving Suggestions

Chicken pot pie is a versatile dish that can be enjoyed on its own or paired with a variety of sides. Some popular options include:

• Mashed potatoes
• Roasted vegetables
• Green salad
• Cranberry sauce

Variations

• Vegetarian Pot Pie: Omit the chicken and use extra vegetables instead.
• Spicy Pot Pie: Add a pinch of cayenne pepper or chili powder to the filling for a kick.
• Seafood Pot Pie: Substitute the chicken with cooked shrimp, scallops, or crab.
• Mini Pot Pies: Divide the filling into individual ramekins and bake for 20-25 minutes.

The Final Touch

This chicken pot pie with canned vegetables is a culinary masterpiece that will warm your soul and satisfy your cravings. Its flaky crust, tender filling, and convenient preparation make it an ideal dish for busy weeknights or special occasions. Whether you’re a seasoned cook or a novice in the kitchen, this recipe will guide you towards a perfect result.

Frequently Discussed Topics

Q: Can I use frozen vegetables instead of canned vegetables?

A: Yes, you can use frozen vegetables. Just thaw them before adding them to the filling.

Q: Can I make the pie ahead of time?

A: Yes, you can make the pie up to 2 days ahead of time. Store it in the refrigerator and reheat it in the oven before serving.

Q: What can I do if I don’t have a pie plate?

A: You can use a 9-inch baking dish instead. Just make sure to adjust the baking time accordingly.