Indulge in a creamy delight: ultimate frozen vegetable chicken pot pie recipe

Indulge in the warmth and nostalgia of a classic chicken pot pie, now made even easier with the convenience of frozen vegetables. This recipe combines the comforting flavors of tender chicken, savory vegetables, and a creamy sauce, all enveloped in a flaky, golden-brown crust. Let us guide you through the steps to create this culinary delight with frozen vegetables, making it a breeze to enjoy this timeless dish any time of the year.

Ingredients

For the Filling:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 (16-ounce) package frozen peas and carrots
• 1 (15-ounce) can of corn, drained
• 1 (10.75-ounce) can of cream of chicken soup
• 1 (10.75-ounce) can of cream of celery soup
• 1/2 cup milk
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Crust:

• 1 (15-ounce) package refrigerated pie crusts
• 1 egg, beaten

Instructions

Preparing the Filling:

1. In a large bowl, combine the shredded chicken, frozen vegetables, corn, cream of chicken soup, cream of celery soup, milk, onion, celery, salt, and pepper. Stir until well combined.

Assembling the Pot Pie:

2. Preheat oven to 375°F (190°C).
3. Unroll one pie crust and place it in a 9-inch pie plate. Trim the edges.
4. Pour the filling into the pie crust.
5. Unroll the remaining pie crust and place it over the filling. Trim the edges and crimp to seal.
6. Brush the crust with the beaten egg.

Baking the Pot Pie:

7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
8. Let cool for 10-15 minutes before serving.

Tips for Success

• For a richer flavor, use homemade chicken stock instead of milk.
• If you don’t have frozen peas and carrots, you can use any combination of frozen vegetables, such as green beans, corn, or lima beans.
• To make the crust even flakier, chill the pie crust for 30 minutes before rolling it out.
• If the edges of the crust start to brown too quickly, cover them with aluminum foil.

Variations

Different Vegetables:

• Swap the peas and carrots for other vegetables, such as broccoli, cauliflower, or mushrooms.
• Add a handful of chopped spinach or kale for extra nutrition.

Different Sauces:

• Instead of cream of chicken and cream of celery soups, use cream of mushroom soup or a combination of different soups.
• Add a splash of white wine or chicken broth for extra flavor.

Different Crusts:

• Use a homemade pie crust instead of refrigerated crusts.
• For a gluten-free option, use a gluten-free pie crust mix.
• Top the pot pie with puff pastry for a crispy, flaky crust.

Serving Suggestions

• Serve the chicken pot pie with a side of mashed potatoes, green beans, or a simple salad.
• Top with a dollop of sour cream or gravy for extra richness.
• Pair with a glass of red or white wine for a complete meal.

The Perfect Comfort Food

This chicken pot pie recipe with frozen vegetables is the epitome of comfort food. It’s warm, savory, and satisfying, making it the perfect meal for a cold night or a cozy family gathering. With the convenience of frozen vegetables, you can enjoy this classic dish anytime, without sacrificing flavor or quality.

Information You Need to Know

Q: Can I use raw chicken in this recipe?
A: No, it’s important to use cooked and shredded chicken for this recipe.

Q: Can I make this pot pie ahead of time?
A: Yes, you can assemble the pot pie up to 24 hours ahead of time. Keep it refrigerated and bake it before serving.

Q: Can I freeze this pot pie?
A: Yes, you can freeze the baked pot pie for up to 3 months. Thaw it overnight in the refrigerator before reheating it in the oven.