chicken pot pie with veg all recipe

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The Best chicken pot pie with veg all recipe

I am so excited to share this chicken pot pie with veg all recipe with you all. I have been making this recipe for years, and it’s always a hit with my family and friends. The dish originated in Europe, where it was made with leftover chicken and vegetables.

Over time, it evolved into the comforting, savory pie we know and love today. When I’m feeling under the weather, a warm slice of chicken pot pie is just what I need to nurse me back to health. The combination of tender chicken, flaky pastry, and rich vegetable broth is pure comfort food.

My kids love helping me make the filling, which is easy to customize with their favorite vegetables. And let’s not forget the best part: serving it up in a flaky pie crust that’s both crispy and tender. This recipe is perfect for a weeknight dinner or a special occasion.

It’s easy to make ahead and freeze for later use, making it a great option for busy families or meal prep enthusiasts. Plus, it’s packed with nutritious ingredients like vegetables and lean protein. The key to making this recipe shine is using high-quality ingredients and techniques like browning the chicken for added flavor.

Don’t be afraid to get creative with your filling ingredients – add some diced carrots or chopped kale to give it an extra boost of nutrition.

4.7 from 1961 votes

A comforting and hearty chicken pot pie filled with a variety of vegetables in a rich sauce, topped with a flaky crust. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time1 hr 5 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

1 lb boneless, skinless chicken breasts

1 cup mixed vegetables (carrots, peas, green beans)

1 onion, diced

2 cloves garlic, minced

2 tbsp butter

2 tbsp flour

2 cups chicken broth

1 cup milk

1 tsp salt

1/2 tsp black pepper

1 tsp dried thyme

1 bay leaf

For the Dough

2 cups all-purpose flour

1 tsp salt

1/2 cup cold butter, cubed

1/4 cup cold water

👨‍🍳Directions

1Preheat the oven to 400°F (200°C).

2In a large skillet, melt the butter over medium heat.

3Add the diced onion and sauté until translucent, about 5 minutes.

4Add the minced garlic and cook for an additional 1 minute until fragrant.

5Add the chicken breasts to the skillet and cook until browned on both sides and cooked through, about 6-7 minutes per side.

6Remove the chicken from the skillet and set aside to cool.

7Once cool, chop the chicken into bite-sized pieces.

8In the same skillet, add the mixed vegetables and cook until tender, about 5-7 minutes.

9Stir in the flour to coat the vegetables and cook for 1 minute.

10Gradually add the chicken broth and milk, stirring continuously to prevent lumps.

11Add the salt, black pepper, thyme, and bay leaf.

12Bring the mixture to a simmer and let it cook for 5 minutes until the sauce thickens.

13Stir the chopped chicken back into the skillet and cook for an additional 2 minutes until heated through.

14Remove the bay leaf.

15Transfer the filling to a pie dish.

16In a separate mixing bowl, combine the flour and salt for the dough.

17Add the cold cubed butter and use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

18Gradually add the cold water and mix until a dough forms.

19Roll out the dough on a floured surface to fit the top of the pie dish.

20Place the rolled-out dough on top of the filling in the pie dish.

21Trim any excess dough and crimp the edges to seal.

22Cut slits in the top of the dough to allow steam to escape.

23Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

24Remove from the oven and let it cool for 10 minutes before serving.

25This allows the filling to set and makes it easier to slice.

🔧Equipment

Mixing bowl

Skillet

Saucepan

Pie dish

Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 900mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 30g

📝Notes

Tips: You can use a rotisserie chicken to save time. To make it gluten-free, use a gluten-free flour blend for the dough.

I always recommend storing leftovers in an airtight container in the fridge for up to 3 days or freezing for up to 2 months.

To reheat individual portions, simply bake in a preheated oven at 375°F (190°C) until hot and bubbly.

This recipe is perfect for family gatherings or potlucks – serve individual slices hot, garnished with fresh herbs if desired.

❓ Frequently Asked Questions About Chicken Pot Pie with Veg All

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

A: You can use either store-bought puff pastry or make your own homemade pastry dough from scratch. If you’re short on time, puff pastry is a great option – just thaw it according to the package instructions.

Q: Can I customize the filling with different vegetables?

A: Absolutely! This recipe is all about using up whatever vegetables you have on hand. Feel free to add or substitute your favorite veggies – just be sure to adjust the cooking time accordingly.

Q: Do I need to thaw the chicken before using it in the recipe?

A: No, you can use frozen chicken right from the freezer. Just be sure to adjust the cooking time slightly.

Q: How do I store leftovers?

A: Store leftover pie in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat individual portions as needed.

Q: Can I make this recipe gluten-free?

A: Yes, you can substitute gluten-free flours for the traditional wheat flour in the pastry dough. Just be aware that gluten-free baked goods can be more delicate and prone to crumbling.

chicken pot pie with veg all recipe

The Best chicken pot pie with veg all recipe