I have always loved chicken pot pie. It is a classic dish that reminds me of home and family.
This veg all version of chicken pot pie is a healthier take on the traditional recipe. It is perfect for a family dinner or a potluck.
The combination of tender chicken, flavorful vegetables, and a creamy sauce makes it a comforting and satisfying meal. My kids love it because it is easy to eat and has a variety of vegetables.
This recipe is packed with nutrients from the vegetables and the chicken provides protein. It is a great way to ensure that my family is getting a balanced meal.
The best part is that it can be made ahead of time and reheated for a quick and easy dinner.
Veg All Chicken Pot Pie
4.8 from 1414 votes
A healthier take on the classic chicken pot pie, packed with vegetables and a creamy sauce, perfect for a family dinner or a potluck. This recipe is a must-try for any occasion.
2In a large mixing bowl, combine 2 cups flour, 1 tsp salt, and 1/2 cup cold butter.
3Mix until the mixture resembles coarse crumbs.
4Gradually add 1/2 cup cold water, mixing until the dough comes together.
5Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6In a large skillet, boil 1 lb boneless skinless chicken breasts in 1 cup water over medium heat until the chicken is cooked through and the internal temperature reaches 165°F.
7Remove the chicken from the skillet and shred it using two forks. Set aside.
8In the same skillet, add 1 cup onion and cook over medium heat until the onions are softened and translucent.
9Add 1 cup carrots, 1 cup peas, 1 cup potatoes, and 1 cup frozen mixed vegetables.
10Cook until the vegetables are tender.
11In a separate bowl, whisk together 1/2 cup milk, 1/2 cup vegetable broth, and 1 tbsp cornstarch.
12Pour the mixture into the skillet with the vegetables and stir until the sauce thickens.
13Add the shredded chicken to the skillet and stir to combine.
14Remove from heat and set aside.
15On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.
16Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
17Pour the chicken and vegetable mixture into the pie crust.
18Roll out the remaining dough to about 1/4-inch thickness and place it over the filling.
19Crimp the edges to seal.
20In a small bowl, whisk together 1 cup milk, 1 cup chicken broth, 1 tbsp butter, 1 tbsp flour, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
21Pour the sauce over the top of the pie.
22Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
23Allow the pot pie to cool for 10 minutes before serving.
Tips: You can substitute whole wheat flour for a healthier option. If you prefer, you can use a pre-made pie crust to save time.
This veg all chicken pot pie is a versatile and delicious dish that is perfect for any occasion. It is a great option for family gatherings, potlucks, or a cozy dinner at home.
The combination of tender chicken, flavorful vegetables, and a creamy sauce makes it a comforting and satisfying meal. You can easily customize this recipe to suit your dietary needs or preferences.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave. You can also freeze individual portions for a quick and easy meal later.
Serve this pot pie with a side salad or crusty bread for a complete meal. Enjoy!
❓ Frequently Asked Questions About Veg All Chicken Pot Pie
1. Can I use frozen vegetables in this recipe?
Yes, you can use frozen vegetables in this recipe. They work well and can save you time. Just make sure to thaw and drain them before adding to the filling.
2. Can I make this recipe ahead of time?
Yes, you can assemble the pot pie ahead of time and refrigerate it until ready to bake. Just make sure to let it sit at room temperature for about 30 minutes before baking to ensure even cooking. You can also freeze the assembled pot pie and bake it directly from the freezer, adding an extra 10-15 minutes to the baking time.
3. Can I use a different type of meat?
Yes, you can substitute the chicken with turkey, beef, or even tofu for a vegetarian option. Just make sure to cook the meat thoroughly before adding it to the filling. For tofu, you may want to press and drain it first to remove excess water.
4. Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using a gluten-free flour blend for the dough. You can also use a pre-made gluten-free pie crust to save time. Just make sure to check the labels of all ingredients to ensure they are gluten-free.
5. Can I use a different type of milk?
Yes, you can substitute the milk with a non-dairy alternative such as almond milk, soy milk, or oat milk. Just make sure to use a unsweetened and unflavored variety. Keep in mind that the sauce may not thicken as much with a non-dairy milk, so you may need to adjust the amount of cornstarch.
Classic deviled eggs get a makeover with crispy bacon, sharp cheddar, and fresh chives. These creamy, savory bites are perfect for parties or a protein-packed s…
A hearty and comforting pot roast made with chuck beef, slow-cooked to perfection. This dish is perfect for a family dinner and pairs well with mashed potatoes….
This soft and fluffy milk bread is a versatile staple for sandwiches or toast. The tangzhong method ensures a tender crumb that stays fresh for days. Perfect fo…
A smooth, creamy cheddar cheese sauce perfect for pouring over vegetables, nachos, or pasta. This sauce is quick to prepare and uses basic pantry ingredients fo…
A lighter twist on the classic Italian-American dish, this ground chicken parmesan is quick, flavorful, and satisfying. The ground chicken is formed into pattie…
