veg all chicken pot pie recipe

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

I have been making veg all chicken pot pie for years, and it remains one of my family’s favorite comfort foods. The dish originated in England, where it was served at inns and taverns as a hearty meal for travelers. Over time, the recipe has evolved to include a variety of vegetables and spices, making it a staple in many households.

I love how the flaky crust gives way to a rich, savory filling that is both satisfying and comforting. My kids adore helping me make the crust from scratch, and they can’t get enough of the finished product. Whether we’re having a family gathering or just a regular weeknight dinner, veg all chicken pot pie is always a crowd-pleaser.

One of the best things about this recipe is its versatility – you can customize it to suit your tastes by adding different vegetables or spices. I’ve made it with sweet potatoes, carrots, and peas for a sweet and earthy flavor profile, while others prefer a more robust flavor with mushrooms and onions. Whatever combination you choose, the end result is always delicious and filling.

The key to making a great veg all chicken pot pie is to use high-quality ingredients and to cook the filling slowly so that the flavors can meld together. I like to use frozen mixed vegetables for convenience, but fresh ones are also welcome if you have them on hand. The secret to an excellent crust is to keep it cold until you’re ready to bake it – this will help it stay flaky and prevent it from becoming tough or soggy.

A light dusting of paprika adds a nice color and texture contrast to the finished dish. My family loves when I serve this with a side of garlic bread or roasted vegetables for added depth of flavor.

Veg All Chicken Pot Pie

Veg All Chicken Pot Pie

4.7 from 1311 votes

A hearty and comforting pot pie filled with mixed vegetables and chicken, topped with a flaky crust. Perfect for a family dinner.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

1 lb boneless skinless chicken breasts
1 cup mixed vegetables (carrots, peas, corn)
1 onion
2 cloves garlic
2 cups chicken broth
1 cup milk
2 tbsp all-purpose flour
1 tbsp olive oil
salt and pepper to taste
1 tbsp dried thyme

For the Dough

2 cups all-purpose flour
1 tsp salt
1/2 cup cold unsalted butter
1/4 cup cold water

👨‍🍳Directions

1Preheat oven to 400°F.
2In a large mixing bowl, combine flour and salt for the dough.
3Add cold butter and mix until the mixture resembles coarse crumbs.
4Gradually add cold water, mixing until the dough comes together.
5Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6While the dough is chilling, heat olive oil in a large saucepan over medium heat.
7Add diced onions and garlic, sauté until softened and translucent.
8Add mixed vegetables and cook for 5 minutes, stirring occasionally until the vegetables are tender.
9Add chicken breasts to the saucepan, cook for 7-10 minutes, stirring occasionally until the chicken is cooked through and no longer pink in the middle.
10In a separate bowl, whisk together chicken broth, milk, and flour until smooth.
11Pour the mixture into the saucepan, stirring to combine.
12Add thyme, salt, and pepper.
13Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally until the sauce has thickened.
14Roll out the chilled dough on a floured surface to fit a 9-inch pie dish.
15Place the dough in the pie dish, pressing it into the sides and bottom.
16Spoon the chicken and vegetable mixture into the pie crust, spreading it evenly.
17Roll out the remaining dough and place it over the filling.
18Crimp the edges to seal.
19Cut slits in the top to allow steam to escape.
20Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

🔧Equipment

Mixing bowl
Saucepan
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 30g

📝Notes

Tips: You can add other vegetables like potatoes or green beans to the filling. For a vegetarian option, omit the chicken and add more vegetables.

Watch Video Of How Veg All Chicken Pot Pie Works

This veg all chicken pot pie recipe is always a good idea for any occasion – whether you’re looking for something comforting after a long day or planning ahead for a special gathering with friends or family.

My kids love helping me assemble individual servings in ramekins before baking them off in their own mini pies – what fun!

The leftovers are perfect for reheating later that week when you need something quick yet satisfying.

❓ Frequently Asked Questions About Veg All Chicken Pot Pie

Q: What type of flour should I use for the crust?

For an all-butter crust, use cold unsalted butter (about 2 cups) mixed with 1/2 cup ice-cold water until it forms a ball.

Q: Can I make this recipe ahead of time?

Yes, you can prepare the filling up to 24 hours in advance by mixing together the cooked vegetables, herbs, spices, and stock.

Q: How do I store leftover veg all chicken pot pie?

Cool completely before refrigerating or freezing – either way works well.

Q: What if I don’t have any frozen mixed vegetables on hand?

No problem! You can substitute an assortment of fresh or canned vegetables such as carrots, peas, onions, potatoes – whatever you like!

Q: How do I prevent the bottom crust from burning during baking?

A sheet pan lined with parchment paper helps absorb any excess moisture.

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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