Unleash the comfort: chicken pot pie with frozen veggies – your cozy night in!

Craving a warm and comforting meal that’s easy to prepare? Look no further than our chicken pot pie recipe with frozen vegetables. This classic dish is a crowd-pleaser that will satisfy even the pickiest eaters. With its tender chicken, flavorful vegetables, and creamy sauce, this pot pie is sure to become a family favorite.

Ingredients

For the Filling:

• 1 pound frozen mixed vegetables (such as peas, carrots, and corn)
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 onion, chopped
• 2 celery stalks, chopped
• 1/4 cup all-purpose flour
• 1/4 cup chicken broth
• 1/4 cup milk
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Crust:

• 1 box (9 ounces) refrigerated pie crusts (2 crusts)

Instructions

Making the Filling:

1. In a large skillet, sauté the onion and celery in a little bit of oil until softened.
2. Stir in the flour and cook for 1 minute.
3. Gradually whisk in the chicken broth and milk until smooth.
4. Add the frozen vegetables, shredded chicken, thyme, salt, and pepper.
5. Bring to a simmer and cook until the vegetables are heated through and the sauce has thickened.

Assembling the Pot Pie:

1. Preheat oven to 375°F (190°C).
2. Roll out one pie crust and place it in a 9-inch pie plate.
3. Pour the filling into the pie crust.
4. Roll out the remaining pie crust and cut into strips.
5. Arrange the strips over the filling in a lattice pattern.
6. Trim the edges and crimp to seal.
7. Brush the crust with an egg wash (1 egg beaten with 1 tablespoon water).

Baking the Pot Pie:

1. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
2. Let cool for a few minutes before slicing and serving.

Tips for Success

• For a richer flavor, use homemade chicken broth instead of store-bought.
• If you don’t have frozen mixed vegetables, you can use fresh vegetables instead. Just blanch them in boiling water for a few minutes to tenderize them.
• If the filling is too thick, add a little more milk or chicken broth. If it’s too thin, add a little more flour.
• For a crispier crust, brush the pie with melted butter before baking.
• Serve the pot pie with a side of mashed potatoes or a green salad.

Variations

• Add other vegetables to the filling, such as mushrooms, bell peppers, or zucchini.
• Use a different type of meat, such as ground beef, turkey, or sausage.
• Top the pot pie with a layer of mashed potatoes or a sprinkle of cheese.

Nutritional Information

One serving of chicken pot pie with frozen vegetables (1/8 of the pie) contains approximately:

• Calories: 350
• Fat: 15 grams
• Protein: 25 grams
• Carbohydrates: 30 grams
• Fiber: 5 grams

The Perfect Ending to a Cold Day

With its warm, comforting flavors and easy-to-follow instructions, our chicken pot pie recipe with frozen vegetables is the perfect meal for a cold day. Whether you’re cooking for a family dinner or just want a comforting meal for one, this pot pie is sure to satisfy.

Common Questions and Answers

Can I use other types of frozen vegetables?

Yes, you can use any type of frozen vegetables you like. Some good options include peas, carrots, corn, green beans, and broccoli.

Can I make the filling ahead of time?

Yes, you can make the filling ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to bake the pot pie, simply reheat the filling before assembling the pie.

How can I make the crust more flaky?

For a more flaky crust, use a combination of butter and shortening in the dough. You can also freeze the crust for at least 30 minutes before baking.