Comfort in a bowl: the best chicken pot pie recipe with abundant vegetables

Indulge in the cozy comfort of a classic chicken pot pie with a vibrant twist! Our “Chicken Pot Pie Recipe Veg All” transforms this beloved dish into a veggie-packed extravaganza, bursting with fresh vegetables and succulent chicken. Whether you’re a seasoned home cook or a novice in the kitchen, this recipe will guide you through every step to create a pot pie that will warm your soul and satisfy your taste buds.

Ingredients

For the Crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
• 1/4-1/2 cup ice water

For the Filling:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 cup frozen corn
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 3 cups vegetable broth
• 1 cup milk
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 2 cups cooked chicken, shredded

Instructions

For the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the butter and use your fingers to work it into the flour until it resembles coarse crumbs.
3. Add the ice water one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the Filling:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Stir in the peas, corn, black beans, and kidney beans.
5. In a separate bowl, whisk together the vegetable broth, milk, flour, salt, pepper, thyme, and rosemary.
6. Add the wet ingredients to the pot and bring to a simmer.
7. Reduce heat to low and simmer for 10 minutes, or until the vegetables are tender and the sauce has thickened.
8. Stir in the shredded chicken.

To Assemble the Pot Pie:

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. On a lightly floured surface, roll out the dough to 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 to an 11-inch circle.
6. Place the dough 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.

Let’s Talk Vegetables

This recipe is a celebration of all things veggie! Here’s a closer look at the nutritious gems that make up our pot pie:

• Carrots: Rich in beta-carotene, an antioxidant that supports eye health.
• Celery: Contains potassium, which helps regulate blood pressure.
• Peas: Excellent source of fiber, protein, and vitamin C.
• Corn: Provides fiber, antioxidants, and lutein, which is important for eye health.
• Black beans: Packed with fiber, protein, and iron.
• Kidney beans: High in fiber, protein, and potassium.

Tips for the Perfect Crust

• For a flaky crust, use cold butter and ice water.
• Do not overmix the dough, as this will result in a tough crust.
• If the dough is too dry, add a tablespoon of water at a time until it comes together.
• If the dough is too wet, add a tablespoon of flour at a time until it is no longer sticky.
• Refrigerating the dough for at least 30 minutes before rolling it out will help prevent it from shrinking in the oven.

Variations

• Gluten-Free: Use gluten-free flour for the crust.
• Vegan: Substitute vegetable broth for chicken broth and use a plant-based milk in the filling.
• Add More Veggies: Feel free to add other vegetables to the filling, such as broccoli, cauliflower, or mushrooms.
• Top with Cheese: Sprinkle shredded cheese over the filling before baking for a cheesy twist.

Serving Suggestions

• Serve with a side of mashed potatoes or roasted vegetables.
• Top with a dollop of sour cream or gravy.
• Pair with a glass of your favorite wine or beer.

Wrapping Up: A Cozy Culinary Adventure

Our “Chicken Pot Pie Recipe Veg All” is a culinary adventure that will warm your heart and nourish your body. With its vibrant mix of vegetables, succulent chicken, and flaky crust, this pot pie is a meal that the whole family will love. Whether you’re a seasoned cook or a novice in the kitchen, we encourage you to give this recipe a try and experience the joy of creating a delicious and wholesome dish. Bon appétit!

Quick Answers to Your FAQs

Q: Can I make the pot pie ahead of time?
A: Yes, you can assemble the pot pie up to 2 days in advance. Store it in the refrigerator until ready to bake. When ready to serve, preheat the oven to 375 degrees Fahrenheit and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Q: Can I use frozen vegetables?
A: Yes, you can use frozen vegetables in this recipe. There is no need to thaw them before using. Simply add them to the pot along with the other ingredients.

Q: What if I don’t have a pie plate?
A: You can use a 9×13 inch baking dish instead of a pie plate. The crust will not be as high, but the pot pie will still be delicious.