Easy Chicken Pot Pie Recipe Using Vegall

This Semi-Homemade Chicken Pot Pie Recipe is the ultimate classic comfort food. Made with tender chicken, canned vegetables, soup mixes, and milk all combined and cooked in a premade refrigerated pie crust! The easiest and most delicious chicken pot pie you will ever make!

We love easy chicken dinners from slow cooker chicken and gravy to chicken and dumplings casserole. And if you are looking for chicken recipes that the whole family is sure to love this Easy Chicken Pot Pie is a must-try!

Why you'll love this recipe!

• Easy to Make: Homemade flavor made easy!
• Family Friendly: This comfort food meal is something the whole family loves.
• Great way to add veggies into a dish and even picky eaters want another slice.

Homemade Chicken Pot pie is the definition of comfort food. And it doesn't have to be complicated to taste delicious.

A home cooked version is always better than the frozen version you get from the store! Making it easy, while not skimping on flavor is even better!

That is why I love this recipe. By using convenience items you have on hand or can easily grab at the grocery store - you can whip up a "made from scratch taste" chicken pot pie!

You don't have to be in the kitchen all day cooking to put this delicious meal on the table!

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Ingredient Notes

• Double Pie Crust: Ready-made pie crusts can be found in the dairy or refrigerated section of your grocery store. These make this really convenient and quick. If you prefer to make your own you certainly can!
• Veg-All: Veg-All is a can of mixed vegetables. It contains carrots, potatoes, green peas, limas, and corn. Drain and pour it! Easy enough right!
• Cream of Potato Soup: This is a condensed soup and you use this as-is.
• Cream of Chicken Soup: This combined with the potato soup is what creates the gravy for your pot pie.
• Pre-cooked Chicken: You can do this really easily at home by placing seasoned chicken breast or thighs in a little water and simmering on the stovetop for about 20 minutes or until done. Make Instant Pot Chicken Breasts, use rotisserie chicken, and even leftover chicken works well too!
• Milk: Milk will thin out the soup mixture a bit, add creaminess, and just the right texture to the gravy.

How to make Easy Chicken Pot Pie

✱ Be sure to see the recipe card below for exact ingredients and instructions!

Step 1 | Pre-Heat Oven

Preheat oven to 350°.

Step 2 | Make Pie Filling

This pot pie made with canned Veg-all veggies, a can of cream of potato soup, a can of cream of chicken soup, precooked chicken, and ¼ cup milk. That is it! So very easy!

Step 3 | Pie Crust, Fill and Bake

Put one premade pie crust in the bottom of a deep-dish pie plate, pour in chicken mixture,and then top with second premade crust.

Then crimp crust around the outside of the pie (you can use a fork or your fingers to do this) and place a few slits in the center of the crust.

Next, place a pie shield or tin foil around the edges of the crust!

Place in a 350° oven for 40 to 50 minutes. Once baked pull this bubbly deliciousness out of the oven!

Let is sit for at least 10 minutes to set.

Tips

• Brush milk or an egg wash on the top pie crust before baking. Either will give a nice golden color to the pie.
• Want the pie to stretch little farther and serve more people, just double the inside ingredients and you will have a taller more filling pie.

Variations and Substitutions:

• Use whatever protein you have leftover on hand. This is delicious with leftover chicken, turkey, or even ham.
• If you have some leftover veggies from dinner the night before, use those. Broccoli, corn, limas, or your favorites are all great in a pot pie.
• Broccoli and cheese version: I love to make this with broccoli (in place of the veg-all)and add in a cup or so of cheddar cheese to the sauce.
• For a southern version: Use leftover ham, pulled pork, or pork chops and mix in cooked / canned collards or even black-eyed peas. Super yummy!
• For a pot pie with no vegetables just replace the veg-all with more chicken.
• Pot pie with frozen veggies: Just use about 2 cups in place of the canned veggies.

Frequently Asked Questions

What is a Pot Pie?

A pot pie is a savory pie filled with meat and vegetables in a creamy gravy-like sauce. A classic pie will have a bottom and top crust. They are wonderful for using up leftover cooked chicken, turkey, ham and even roast beef.

Is chicken pot pie supposed to be soupy?

The consistency inside should be more like a gravy. You most likely have added too much milk or not enough filling. Also, be sure to drain your vegetables before you add them in.

Can I make this gluten-free?

Yes, you can! Just make sure the soup and pie crust brands you buy are gluten free. I believe Walmart has a good value brand gluten free cream of chicken. If you cannot find a gluten-free cream of potato soup, just double the cream of chicken or add a gluten-free cream of mushroom in its place.

Make-ahead, Storage and Reheating Instructions:

Make-Ahead:

Make-ahead - unbaked pie

You can make the chicken pot pie ahead of time before baking it. Just cover with plastic wrap or foil and store for 2 to 3 days in the refrigerator. When ready to bake it, preheat your oven and remove it from the refrigerator. Then bake covered for 15 to 20 minutes and then uncovered as directed.

Freeze:

Make-ahead - frozen unbaked pie

• If you are planning on doing an egg wash, don't add it before freezing. Instead brush it on right before adding the pie to the oven.
• Use a metal or foil pan if going from freezer to a hot oven, as glass pans can break or shatter.
• To freeze chicken pot pie wrap tightly it in aluminum foil, trying to minimize any air exposure. I like to double wrap mine. Then place in freezer.

How to cook a pot pie from frozen?

Plan to freeze the pie? Then, I recommend freezing it uncooked for the best tasting results. It will last in the freezer for up to 4 months for best results.

The best way is to take the frozen 9-inch pot pie, cover it in foil and bake it for 30 minutes covered. Then remove the foil and finish baking for another 40- 45 minutes or until the pie crust is golden brown and the filling is bubbly inside.

How to cook a frozen pot pie after thawed?

If completely thawed, cook as directed on the recipe. If the pie is partially thawed just cook like the frozen directions and check it halfway into cook time. Then if it's not done check periodically until cooked through.

Storage:

Cover with foil or plastic wrap or place in an air-tight container and store in the refrigerator for 3 to 4 days.

Reheat:

To reheat individual servings, place desired amount on a microwave-safe dish and reheat. Start with 1 minute and then add 30-second intervals until heated to your liking.

How to serve chicken pot pie?

A pot pie truly is a meal in itself. Want plate fillers to make the meal stretch? Try...

• A nice fruit or green salad.
• Veggies - green beans or brussel sprouts.
• Bread - serve with your favorite cornbread or roll.

More Delicious Comfort Food Recipes

• Broccoli Cheddar and Chicken Casserole
• Creamy Potato Soup
• Chicken and Rice Casserole
• Instant Pot Meatloaf and Potatoes
• Ground Beef and Potatoes Skillet

Easy Chicken Pot Pie

This Semi-Homemade Chicken Pot Pie Recipe is the ultimate classic comfort food. Made with tender chicken, canned vegetables, soup mixes, and milk all combined and baked in a premade refrigerated pie crust! The easiest and most delicious chicken pot pie you will ever make!

Cook Mode Prevent your screen from going dark

Prep Time 5 mins

Cook Time 45 mins

Total Time 50 mins

Course Main Dish

Cuisine American

Servings 6 servings

Calories 440 kcal

• 1 Deep Dish Pie Dish

• ▢ 1 package deep dish pie crust, 2 crusts - Refrigerated Section
• ▢ 1 can Veg-All or Veggies, drained, (15 ounce)
• ▢ 1 can Cream of Potato Soup, (10.5 ounce)
• ▢ 1 can Cream of Chicken Soup, (10.5 ounce)
• ▢ ¼ cup milk
• ▢ 3 cups chicken, cooked

If your chicken isn't seasoned or you want added flavor

• ▢ 1 teaspoon salt, or to taste
• ▢ ¼ teaspoon black pepper
• ▢ ¼ teaspoon poultry seasoning

•  Preheat oven to 350 degrees.

• In a bowl mix drained veggies, potato soup, cream of chicken soup, and milk. Add in chopped or shredded chicken and stir.

• Fill the bottom of a deep dish pie plate with one crust. Pour in chicken mixture.

• Top with other pie crust and crimp around the edges. Brush with milk or an egg wash if desired) Place slits in center of pie with a knife

• Wrap a pie shield or tin foil, around the edges of the crust, to keep them from browning too quickly. Bake for 40 to 50 minutes. Remove from oven let sit for 10 minutes slice or spoon and serve.

• Brush milk or an egg wash on the top pie crust before baking. Either of these methods will give a nice golden color to the pie.
• Want the pie to stretch little farther and serve more people, just double the inside ingredients and you will have a taller more filling pie.

Serving: 1 1 serving Calories: 440 kcal Carbohydrates: 28 g Protein: 32 g Fat: 23 g Saturated Fat: 6 g Polyunsaturated Fat: 13 g Cholesterol: 101 mg Sodium: 980 mg Fiber: 2 g Sugar: 2 g

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Let us know how it was!

Updated February 5, 2022 with new step by step images and recipe tips.

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Source: https://www.soulfullymade.com/easy-chicken-pot-pie/

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