chicken pot pie veg all recipe

Written BySheba G Updated On
chicken pot pie veg all recipe
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The Best chicken pot pie veg all recipe

I’ve always been a fan of chicken pot pie, and this vegetarian version is a game-changer. I first tried it at a family gathering, where my aunt brought it to the table, and everyone raved about it. As a busy mom, I love that it’s easy to make and can be customized to suit my family’s tastes.

The best part? It’s actually good for you – packed with veggies and lean protein. I’ve made it for my kids’ school events, potlucks, and even just a quick weeknight dinner.

My husband, who’s not a big veggie fan, loves it too. It’s become our go-to comfort food. And the best part?

It’s super versatile – you can serve it as a main dish or as a side. My kids love helping me assemble the filling and pie crusts. It’s a fun activity for them and makes them feel involved in the cooking process.

Plus, it’s an excellent way to get them eating more veggies.

Chicken Pot Pie with Vegetables

Chicken Pot Pie with Vegetables

4.7 from 1038 votes

A comforting chicken pot pie filled with a medley of vegetables, wrapped in a flaky crust. This hearty dish is perfect for a family dinner.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 cup cold unsalted butter, cubed
1/2 cup cold water

For the Filling

2 tbsp butter
1 medium onion, diced
2 medium carrots, peeled and diced
2 medium celery stalks, diced
3 cloves garlic, minced
2 cups cooked chicken, shredded
1 cup frozen peas
1 cup frozen corn
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper, to taste

👨‍🍳Directions

1Preheat the oven to 425°F.
2In a large bowl, combine flour, salt, and baking powder.
3Add cold cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add cold water, mixing until a dough forms.
5Wrap the dough in plastic wrap and refrigerate for 10 minutes.
6In a large skillet, melt 2 tbsp butter over medium heat.
7Add diced onion, carrots, and celery.
8Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5-7 minutes.
9Add minced garlic to the skillet and cook for an additional 1 minute until fragrant.
10Stir in shredded chicken, frozen peas, and frozen corn.
11Cook for 2-3 minutes until the vegetables are heated through.
12Sprinkle 1/4 cup flour over the vegetable mixture and stir to combine.
13Gradually pour in chicken broth and milk, stirring constantly until the mixture thickens.
14Add thyme, rosemary, salt, and pepper.
15Cook for 5-7 minutes until the sauce has thickened and the mixture is bubbly.
16On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.
17Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
18Spoon the chicken and vegetable filling into the pie crust.
19Roll out the remaining dough and place it over the filling.
20Crimp the edges to seal.
21Cut a few slits in the top of the dough to allow steam to escape.
22Bake for 25-30 minutes until the crust is golden brown and the filling is bubbly.
23Allow the pot pie to cool for 5-10 minutes before serving.

🔧Equipment

Mixing bowl
Rolling pin
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 70mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 25g

📝Notes

Tips: You can use a pre-made pie crust to save time. Add your favorite vegetables to customize the filling.

Watch Video Of How Chicken Pot Pie with Vegetables Works

This chicken pot pie veg all recipe is always a good idea for any occasion. It’s a hearty, comforting dish that’s perfect for family gatherings. You can make it ahead of time and reheat it when you’re ready to serve it.

It also freezes well, so you can make a big batch and have it on hand for busy weeknights. It’s a great way to sneak in some extra vegetables and it’s always a hit with the whole family. It’s also a great way to use up leftover vegetables.

You can store it in the refrigerator for up to 5 days or in the freezer for up to 3 months. When reheating, make sure to heat it through completely. You can reheat it in the oven or on the stovetop.

You can also serve it with a side salad or some crusty bread. It’s a perfect dish for any occasion.

❓ Frequently Asked Questions About Chicken Pot Pie with Vegetables

Q: What makes this vegetarian chicken pot pie so special?

A: This recipe uses a combination of sautéed vegetables like carrots, peas, and onions, which are then mixed with a flaky pie crust and topped with a rich, creamy sauce.

Q: Can I use store-bought pie crust or make my own?

A: Absolutely! While making your own pie crust can be rewarding, store-bought crusts are convenient and work just as well.

Q: How do I adjust the seasoning to taste?

A: Simply add salt and pepper to taste after the filling is cooked through.

Q: Can I substitute other types of vegetables in place of the ones listed?

A: Yes! Feel free to use any combination of your favorite vegetables in place of the ones listed.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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