veg all chicken pot pie recipe

Written ByJenny Smyth Posted on
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The Best veg all chicken pot pie recipe

I’ve always been a fan of traditional chicken pot pie, but when I discovered this veg all chicken pot pie recipe, I knew I had to share it with my readers. This recipe is a game-changer for anyone looking for a hearty, comforting meal that’s perfect for a weeknight dinner or a special occasion. The best part?

It’s incredibly easy to make and can be customized to suit your dietary needs. I love how the flaky pastry crust gives way to a rich, flavorful filling made with tender vegetables and lean protein. My family devours this dish in minutes, and I’m happy to report that it’s also a hit with my picky eaters.

Whether you’re serving it as a main course or as a side dish, this veg all chicken pot pie is sure to become a staple in your household. I’ve already made it several times, and each time, I’m reminded of the magic that happens when simple ingredients come together to create something truly special. The process of making this pie is almost therapeutic – rolling out the dough, mixing the filling, and carefully assembling the pie is meditative and calming.

And when you take that first bite… oh boy! It’s like a warm hug on a cold day.

The flavors meld together perfectly, and the textures are simply delightful. My kids ask for seconds (and sometimes even thirds!) , and my husband requests it for his birthday dinner every year!

If you’re looking for a new favorite recipe to add to your repertoire, look no further than this veg all chicken pot pie recipe. It’s sure to become a classic in your kitchen just like it has in mine.

Veg All Chicken Pot Pie

4.9 from 1432 votes

A comforting and hearty veg all chicken pot pie recipe that is perfect for a cozy dinner, featuring a flaky crust and a creamy filling packed with vegetables and tender chicken. This recipe is a must-try for any occasion.

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
1/2 cup cold unsalted butter, cubed
4-5 tbsp ice cold water

For the Filling

1 tbsp olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
2 cups cooked chicken, shredded
1 cup frozen peas
1 cup frozen corn
1 cup vegetable broth
1 cup milk
1 tbsp cornstarch
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
2 tbsp butter

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large mixing bowl, combine flour and salt.
3Add cubed butter and mix using your fingers until the mixture resembles coarse crumbs.
4Gradually add ice cold water, mixing until the dough comes together.
5Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for 30 minutes.
6In a large saucepan, heat olive oil over medium heat.
7Add diced onion, carrots, and celery.
8Sauté for 5-7 minutes until the vegetables begin to soften.
9Add minced garlic and cook for an additional 1 minute until fragrant.
10Stir in shredded chicken, frozen peas, and corn.
11Cook for 2-3 minutes until heated through.
12In a small bowl, mix vegetable broth, milk, and cornstarch.
13Pour the mixture into the saucepan and stir well.
14Add thyme, rosemary, salt, and pepper.
15Bring to a simmer, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
16Remove from heat and stir in 2 tablespoons of butter until melted.
17On a lightly floured surface, roll out one of the chilled dough disks to fit a 9-inch pie dish.
18Transfer the dough to the pie dish, pressing it into the bottom and up the sides.
19Spoon the filling into the crust, spreading it evenly.
20Roll out the second dough disk to fit the top of the pie dish.
21Place it over the filling.
22Crimp the edges to seal.
23Cut slits in the top to allow steam to escape.
24Bake for 30-35 minutes until the crust is golden brown and the filling is bubbly.
25Allow the pot pie to cool for 10 minutes before serving.

🔧Equipment

Mixing bowl
Rolling pin
Pie dish
Saucepan
Wooden spoon

📊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 add other vegetables like green beans or potatoes to the filling. For a vegan option, substitute chicken with tofu and use plant based milk and butter.

This veg all chicken pot pie recipe is truly one of my favorite comfort foods – it’s so versatile and adaptable to different tastes and dietary needs.

Whether you’re looking for a quick weeknight meal or want to impress your guests at your next dinner party, this recipe delivers every single time.

Plus, it reheats beautifully – just pop it back in the oven until warmed through – making it perfect for meal prep or last-minute gatherings.

❓ Frequently Asked Questions About Veg All Chicken Pot Pie

Q: What type of vegetables can I use in this recipe?

You can use any combination of vegetables you like in this recipe – carrots, peas, onions, mushrooms – really any color or texture you prefer!

Q: Can I make this recipe gluten-free?

Yes! Simply substitute the traditional pastry crust with a gluten-free alternative made from rice flour or almond flour.

Q: How do I store leftovers?

You can store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

Q: Can I make individual servings?

Of course! Simply divide the filling among individual ramekins or baking dishes and top with pastry.

Q: What if I don’t have puff pastry on hand?

No worries! You can substitute puff pastry with homemade dough or even use store-bought crescent roll dough.

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